Delectable Olive Oil Banana Bread
Yes, this olive oil banana bread is certainly delectable just like these vegan banana waffles. I can’t wait for you to taste how absolutely delicious it is. The first time I attempted to create this recipe, it didn’t turn out too good.
Thank God I tried it again a second time, and it came out way better. You’ll love how moist and slightly dense the texture of this banana bread is. You’ll also find yourself appreciating the healthy addition of extra virgin olive oil and white whole wheat flour.
I just want to mention that just because I used these certain ingredients doesn’t mean you have to. You can substitute regular olive oil and regular flour if you’d like to.
FYI – you can’t even taste the olive oil in this banana bread. If you’re really worried about the taste, just make sure to use a mild-flavored olive oil.
If I were you, I would stick to using extra virgin olive oil instead of olive oil. Of course, you can use whatever kind you prefer to. More on that later..
What’s to Love About This Banana Bread:
It’s Whole Grain
Of course, as I mentioned earlier; this olive oil banana bread is super delicious. Besides that, this banana bread contains healthy whole grains from the white whole wheat flour.
I know I said that you can substitute all-purpose flour instead, but the whole wheat flour just adds a more hearty and wholesome texture. The texture isn’t as dense as if you used regular whole wheat flour, though.
White whole wheat flour is a lighter wheat, therefore whatever you bake with it won’t be as heavy. And the texture will be more lighter. At one point, I thought it was a blend of regular and whole wheat flour; but that’s not the case.
No Eggs Required
Most banana bread recipes that aren’t vegan require the addition of eggs. Not this banana bread! It comes out perfectly without eggs. Since I also experiment with creating vegan recipes, I’ve found that you don’t always need eggs for every baking recipe. This can even include regular non-vegan recipes.
It definitely doesn’t mean a reduction in flavor either. If you think about it: eggs themselves have no flavor. Therefore they don’t contribute any taste to anything. They just help to add structure to the baked product.
This is why some non-egg recipes (mainly cakes, muffins, etc.) will include the addition of apple cider vinegar. Apple cider vinegar assists in adding structure. It also helps the baked product to rise better. Basically, it does the job that eggs would do.
It’s Super Easy to Make
There’s nothing I dislike more than to need a bunch of ingredients and appliances to make a simple recipe. I’m sure you feel the same. Of course in some cases, you need a certain appliance; such as a hand mixer, grater, blender, etc.
But in most cases, we’re not in the mood; right? Well, fortunately; this banana bread recipe doesn’t require much to make it. All you really need is a large bowl, a smaller bowl to mash the bananas in, and a few utensils.
It’s Perfect For a Healthy Dessert or Even a Nutritious Breakfast
You can surely enjoy a slice or two of this mouthwatering olive oil banana bread whenever you like. It’s amazing like that. And who can blame you, when it’s both healthy and delicious too?
Extra Virgin Olive Oil and Olive Oil
You can easily think that extra virgin olive oil and olive oil are the same. Honestly, I was unaware that there are two different kinds of olive oil. I would see them in the store and only see the words: olive oil.
Just to enlighten you, if you’re not aware: olive oil, not (extra-virgin) olive oil is highly processed. Whereas extra virgin olive oil is not. Regular olive oil also contains solvents and other chemicals due to being processed. Read for more info..
I was curious as to why olive oil is cheaper than its extra-virgin olive oil counterpart. Because it’s a higher quality oil, and better for your health. I prefer to use extra virgin in my recipes because of this.
But you’re free to use whatever olive oil you prefer for this recipe. It’s sure to be delicious either way..
Delectable Olive Oil Banana Bread Ingredients:
You really don’t need many ingredients for this banana bread recipe. I would definitely recommend that you use bananas that are really ripe.
In other words, make sure they have black spots all over them and look unappealing. That’s when they’re ready and perfect for this, or any other recipe requiring ripe bananas.
- 3 Medium (Very Ripe) Bananas
- White Whole Wheat Flour: Or you can substitute regular all-purpose flour.
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt: You only need a very small amount to ensure the proper flavor balance.
- Cane (Granulated) Sugar
- Vanilla Extract
- Extra Virgin Olive Oil
- Milk: You can use either regular milk or non-dairy milk.
Thank you so much for considering this olive oil banana bread recipe. I would love to know how you liked it. Let me know in the comments section below. Thank you and God bless!
Delectable Olive Oil Banana Bread
- 1 9×5 inch loaf pan
- 3 medium very ripe bananas mashed
- 1 cup white whole wheat flour can substitute all-purpose flour
- 1 cup all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup extra virgin olive oil
- 1/2 cup and 6 1/2 tbsp regular or dairy free milk
- Preheat your oven to 325 degrees. Grease or lightly spray a 9×5 inch loaf pan with oil or butter. Set aside.
- If you haven’t already, mash the bananas and set aside.
- Add all of the dry ingredients to a large bowl. Combine very well, making sure all the ingredients are combined well. *Make sure any flour at the bottom of the bowl is incorporated into the batter as well*
- Add the wet ingredients, including the mashed bananas; to the bowl.Combine mixture well. Don’t stir too much, so the loaf will be as moist as it can be.
- Add the batter to the loaf pan. Smooth the top evenly.Bake for about 53-54 minutes, or until fully baked throughout.**Note: If you prefer the crust of your loaf to be softer, cover loosely with foil about 8-10 minutes before removing it from the oven. Test with a toothpick to confirm doneness**
- After baking, allow the loaf to cool in the pan for a few minutes. After that, transfer the loaf to a cooling rack or other surface to cool further; before serving.