Banana Bread with Oil

This banana bread with oil is soft, moist, and full of real banana flavor. The olive oil gives it a tender crumb, while the maple syrup and coconut sugar add just the right amount of sweetness without any refined sugar. It’s also gluten-free, filled with chocolate chips, and still exactly what you want from a really good banana bread.

Why This Olive Oil Banana Bread Works So Well

I love classic banana bread and my popular brown butter banana bread, but I wanted a version I’d actually want to make more often. One that used better-for-you ingredients without turning into one of those healthy bakes that tastes like a compromise. After testing a few versions, this one ended up being the clear winner. It still has that soft, moist banana bread texture, but the flavor feels a little deeper and the loaf stays really good for days.

Olive oil is a big part of why. It gives the bread a tender crumb and keeps it softer longer than a butter-based loaf usually does. The maple syrup and coconut sugar also work really well here. They add sweetness, but with a little more depth than plain white sugar, which makes the banana flavor stand out more instead of just tasting sweet.

I also really like the flour combination in this recipe. The almond flour keeps the loaf moist, and the gluten free flour helps it hold together so it slices cleanly and doesn’t fall apart. Once it’s baked, it still feels like real banana bread, just made with wholesome ingredients that give it a little more going on. If you like quick breads that are easy to keep around for breakfast, snacks, or dessert, this is one worth making.

Ingredients

• 3 large ripe bananas
• ⅓ cup plus 2 tablespoon olive oil
• ⅓ cup maple syrup
• 1 teaspoon vanilla extract
• 2 eggs
• ⅓ cup coconut sugar
• 1 cup almond flour
• 1 cup gluten free flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ½ cup chocolate chips or walnuts (optional)

How to Make Banana Bread with Oil

Step 1: Mash the Bananas

Preheat your oven to 350°F.

In a large bowl, mash the ripe bananas thoroughly with a fork until smooth with very few lumps remaining. The riper the bananas, the sweeter and more flavorful the finished loaf.

Step 2: Mix the Wet Ingredients

Add the eggs to the mashed bananas and stir to combine. Stir in the olive oil, maple syrup, vanilla extract, and coconut sugar until everything is evenly incorporated and the mixture looks smooth and cohesive.

Step 3: Sift the Dry Ingredients

In a separate bowl, sift together the almond flour, gluten free flour, salt, baking soda, baking powder, and cinnamon. Sifting breaks up any clumps in the almond flour and ensures the leavening is evenly distributed throughout the dry mixture.

Step 4: Combine

Fold the dry ingredients into the wet banana mixture until just combined. Don't overmix. A few streaks of flour are fine and will incorporate as you fold. If you're adding chocolate chips or walnuts, fold them in now.

Step 5: Bake

Line a loaf pan with parchment paper and fill it about two thirds full. Bake at 350°F for 45 to 50 minutes, until a toothpick inserted into the center comes out clean with no wet batter on it.

Step 6: Cool

Allow the loaf to cool in the pan for about 10 minutes before lifting it out using the parchment paper and transferring it to a wire rack to cool completely. Cutting too early will cause the loaf to crumble. Give it the full cool-down time for clean slices.

Pro Tips for the Best Olive Oil Banana Bread

Use very ripe bananas. The darker and spottier the bananas, the better the flavor and sweetness. If they’re not ready yet, bake them at 300°F for about 20 minutes until the skins turn black and the insides soften.

Don’t overmix the batter. Once the dry ingredients go in, stir just until everything comes together. Overmixing can make the loaf heavier and a little gummy.

Break up any almond flour lumps first. Almond flour likes to clump, and those clumps don’t always mix in smoothly. A quick sift or whisk in the dry bowl helps the batter stay more even.

Don’t overfill the pan. Filling the loaf pan about two-thirds full gives the bread enough room to rise without spilling over or staying underbaked in the middle.

Check the center before pulling it out. This loaf can look done on top before the middle is fully baked. Test the center with a toothpick and keep baking in 5-minute increments if needed.

Cover the top if it’s browning too fast. If the loaf is getting dark before the center is ready, loosely tent it with foil for the rest of the bake.

Let it cool before slicing. This bread slices much better once it has time to set. If you cut it too early, the middle can seem softer than it really is.

How to Store Olive Oil Banana Bread

Store the banana bread tightly wrapped or in an airtight container at room temperature for up to 3 days. One of the nice things about using olive oil here is that the loaf stays moist and tender really well, even after the first day.

For longer storage, wrap individual slices tightly and place them in a freezer-safe bag or container and freezer for up to 2 months. Let them thaw at room temperature, or warm a slice in the microwave for 20-30 seconds when you’re ready to eat it.

Banana Bread with Oil FAQs

Can you use olive oil in banana bread instead of butter?

Yes. Olive oil works really well in banana bread and gives the loaf a soft, moist texture. It also keeps the bread tender for longer than butter-based banana bread usually does.

Can you taste the olive oil in banana bread?

A little, but not in a bad way. It gives the loaf a little more depth and richness, but the banana, maple syrup, coconut sugar, and cinnamon in this recipe still lead the flavor. As long as you use a good olive oil that isn’t overly strong, it works really well.

What kind of olive oil is best for banana bread?

A mild extra virgin olive oil is best. You want one with a smooth flavor that won’t overpower the bananas. If your olive oil tastes very peppery or intense on its own, it may be too strong for this recipe.

Why is my banana bread gummy or too dense?

That usually happens when the batter is overmixed or the loaf is underbaked in the center. Mix just until the dry ingredients disappear, and always check the middle with a toothpick before pulling it out of the oven.

Can I use frozen bananas for banana bread?

Yes. Just thaw them first and pour off any excess liquid if there’s a lot. Frozen bananas work especially well for banana bread because they get very soft and easy to mash once thawed.

Is this banana bread gluten free?

Yes, this recipe is gluten free as written because it uses almond flour and gluten free flour instead of regular all-purpose flour. Just make sure the flour blend you use is certified gluten free if that matters for you.

Can I use regular flour instead of gluten free flour?

You can, but the texture will be a little different. This recipe is built around the combination of almond flour and gluten free flour, so if you swap in regular flour, the loaf may bake up differently.

Can I make this without coconut sugar?

Yes. Brown sugar works as a direct substitute for coconut sugar in the same amount and produces a similar caramel-forward sweetness. Regular granulated sugar also works but won't have the same depth of flavor.

How do I know when banana bread is done?

The top should look set and lightly golden, and a toothpick inserted into the center should come out clean or with a few moist crumbs. If the center still looks wet, keep baking and check again in 5-minute increments.

Can I add chocolate chips or nuts?

Yes. Chocolate chips and walnuts both work really well here. You can fold them in at the end without changing anything else in the recipe.

More Banana Bread Recipes to Try Next

• Banana bread without baking soda
• Banana bread chocolate chip cookies
• Rice cooker banana bread
• Cake mix banana bread
• Almond flour banana muffins