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Olive Oil Banana Bread

Looking for a moist and delicious banana bread that is sure to impress?  My friends and family love this one - I hope you love it too!  By the time I remembered to take pictures of it sliced, the whole thing was gone!  Great for gift-giving and heats up well in the toaster oven!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 slices (depends on who's cutting!)
Author chifriendlyeats

Ingredients

  • 1 large egg
  • 1/4 cup olive oil
  • 3 large bananas
  • 1/2 cup agave syrup (You can use 3/4 cup sugar or other sweetener of your choice.)
  • 1 1/2 cup all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 350 degrees F.

  2. Measure out dry ingredients into one container.  I have two measuring cups, so I just put all the dry ingredients into one.  If you only have one measuring cup, set aside the dry ingredients in a bowl, so you can use the measuring cup for the wet ingredients.

  3. Pour oil in measuring cup.  Crack egg into measuring cup and beat together with fork.  Keep your fork for the next step.

  4. Mash banana in bowl with a fork.  (I have a friend that swears it comes out better if you pinch off the ripe banana with your fingers.  To me, I think the secret ingredient here is love, so pick whichever method works best for you.)

  5. Pour the oil-egg mixture into the bananas and measure out the agave syrup.  If you are using sugar, I would measure it in Step 1 with all the other dry ingredients.

  6. Stir the wet ingredients together to combine.  Then add in dry ingredients in two batches and stir with wooden spoon until well-blended.

  7. Pour into greased 9x5 loaf pan.  I use an olive oil cooking spray, since I'm cooking with olive oil.  You can use your favorite oil or butter.

  8. Bake for 1 hour.  Ovens may vary, so test with toothpick in the middle to see if it's baked all the way through.

Recipe Notes

Please feel free to adjust the sweetness to your liking.  The original recipe called for 1 cup of sugar, which I felt was too sweet, so I decreased it.