Yeah, I realize banana bread was, like, two years ago, but hear me out. The reason we all got into banana bread at the start of the pandemic is because banana bread is such a delicious thing, so why not keep making it?
I’m a big fan of only needing one good recipe for most things – and, to me, this is the last banana bread recipe I’ll ever need.
This version of our favorite “breakfast cake” dish is based on Hawaiian-style banana bread. Sweet, very banana, no extra flavors (no offense to the nuts and chocolate chips) and olive oil for a just-light effect. The ratios in this recipe ensure ultra-moist, perfect bread every time.
This bread takes about 90 minutes from start to finish and needs a bit of time to cool, so plan to make it far enough in advance to let it set properly. It’s delicious at room temperature, perfect for making the night before breakfast or brunch.
Banana bread with olive oil
Preparation: 20 minutes Cooking: 65 minutes
- 2 large or 3 medium ripe bananas
- 1 ½ cups sugar
- ¾ cup olive oil
- 3 large eggs
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ¾ teaspoon of salt
Preheat oven to 350F and spray a loaf pan with cooking spray.
In a large mixing bowl, mash the bananas with a fork until almost smooth.
Add the sugar, oil and eggs to the banana mixture. Use the fork or a whisk to mix until smooth.
Add the flour, baking soda and salt to the bowl all at once. Mix gently until just combined. Transfer the banana bread dough to the loaf pan.
Bake the banana bread for 65-70 minutes until very brown and a toothpick or cake tester comes out clean when inserted into the center of the banana bread.
Let the banana bread cool on a wire rack in the loaf pan for 15 minutes, then gently invert it onto a cooling rack. Slice and serve, plan to eat it all at once. Enjoy!
Recipe Notes + Tips & Tricks:
Feel free to use canola or vegetable oil if you don’t like cooking with olive oil. You won’t taste the oil in this recipe, but the olive oil variation adds an extra depth which is really nice.
Leftovers will keep, covered on the counter, for 2 days, after that, stick them in the fridge.