Olive Oil Banana Bread
Olive oil banana bread (or banana loaf, if that's what you call it) is one of the most-searched baked goods online, and yes, you can use olive oil in place of butter with no compromise: swapping in oil keeps the crumb moist for days longer. Polifemo's golden fruitiness pairs naturally with ripe banana, a genuinely good excuse to bake on a Sunday morning.
Why Use Olive Oil Instead of Butter in Banana Bread?
Butter is solid at room temperature; olive oil isn't, so it coats the flour more evenly and keeps the crumb moist and tender for days longer than a butter-based loaf, which firms up and dries out in the fridge. The standard swap is simple: about 3/4 cup of olive oil for every 1 cup of butter a recipe calls for. For banana bread specifically, a medium, fruity oil like Polifemo works best, since a very mild oil disappears next to the banana and a very robust, peppery one can fight it. Want it lighter? EVOSÌ makes a more delicate loaf. Want it bolder, especially in a chocolate-chip version? Castel di Lego ORO adds a peppery finish that holds up well.
Ingredients
- 3 very ripe bananas, mashed
- 1/2 cup Polifemo
- 2 large eggs
- 3/4 cup brown sugar
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F and grease a 9x5-inch loaf pan, or line it with parchment for easy removal.
- Mash the bananas well in a large bowl until mostly smooth, then whisk in Polifemo, eggs, and brown sugar until fully combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and fold gently with a spatula, just until no streaks of flour remain, overmixing will make the loaf dense and tough.
- Pour the batter into the prepared pan and smooth the top.
- Bake 50 to 60 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean.
- Cool in the pan 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Nutrition
Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.
Frequently Asked Questions
How ripe should the bananas be?
The riper and spottier, the better the flavor.
Why did my banana bread turn out dense?
Likely overmixed once the flour went in. Mix just until combined.
How should I store this banana bread?
At room temperature, wrapped, for several days.
Can I use olive oil instead of butter in banana bread?
Yes — that's exactly what this recipe does. Olive oil coats the flour more evenly than solid butter, which keeps the crumb moist for days longer. The standard swap is about 3/4 cup of oil for every 1 cup of butter called for.
What You'll Need
