The trick to making ultra-moist, healthy banana bread is to use extra-virgin olive oil and FOUR WHOLE BANANAS, with both white and whole wheat flour in the recipe!
I loveeee a good banana bread. But it’s easy to try to bake one and have it come out dry and bland. Not with this recipe! This recipe for super moist banana bread is not only DELICIOUS, but it’s healthy too!
There are a few tricks to making the ultimate moist banana bread. Using olive oil helps keep it moist, as does using LOTS of bananas– I used four, which also helps sweeten the bread naturally. This means that there isn’t a lot of sugar in the recipe, but it’s still decadently sweet.
This banana bread recipe also uses both white AND whole wheat flour, which helps take the nutrition up a notch but still maintain a light and fluffy texture.
How to make moist banana bread
- Grease a loaf pan generously with olive oil- it’s OK if some pools up in the bottom!
- Mix together your wet ingredients in a large bowl- olive oil, a little bit of brown sugar, eggs, and mashed bananas.
- Add your spices- baking soda, salt, vanilla, and cinnamon.
- Then, mix whole wheat and white flour in, pour in the prepared loaf pan, and bake! It’s so easy and you only need ONE bowl, which makes clean-up a breeze.
Making banana bread with olive oil vs. butter
I LOVE using olive oil to bake with. Unless you’ve been living under a rock, you know that olive oil is one of the healthiest fats out there, and baking with olive oil is big with Mediterranean food. But health benefits aside, I just like it better than butter in a lot of circumstances.
Using oil to bake keeps things much more moist than using butter. And best of all, it STAYS moist for days later, whereas baked goods with butter have a tendency to dry out faster.
I also love that you don’t have to soften it or melt it from it’s solid state- just pour the olive oil into the bowl and you’re good to go!
And since the banana bread batter gets poured into a greased loaf pan, it makes removing the banana bread a breeze. Just flip the pan upside down (after it cools a bit) and it should just pop right out cleanly!
That said, butter is also delicious. Feel free to use it, or another oil such as coconut or canola, in this recipe. And I do recommend serving the final product warm, slathered with a generous helping of salted butter. YUM.
How to use frozen bananas for baking
I like to freeze my bananas, whole, inside the peel, in the freezer.
Then, when I’m ready to bake, I pop them in the microwave, cut off the tops, and slide the banana right out of the peel!
Full disclosure: it looks absolutely disgusting when it comes out. It’s mushy and quite unnerving. BUT, I swear, this trick is life changing when it comes to baking with bananas!
Best of all- when it’s frozen like that, it becomes very mushy, so you don’t need to worry about mashing the banana separately. Just slide it right into the bowl and mix away!
What kind of loaf pan to use
I recommend using a glass loaf pan to make banana bread. I’ve used metal before, and almost every time, the edges of the bread come out dry and burnt-tasting.
The reason for this is the darker the pan, the hotter it gets in the oven. And if it’s too hot, it will overcook the edges of the banana bread before the inside has had a chance to cook completely.
Enter: GLASS bakeware. I love it for the same way I like using white ceramic baking dishes– they won’t get too hot and overcook some parts of whatever you’re making. I have these and they’ve served me well!
How can I tell if it’s cooked all the way through?
Cooking time will vary depending on a few factors- elevation, how big the bananas are, how big the eggs are, how hot your oven runs, etc.
This banana bread will usually take 50-60 minutes to cook, but sometimes it may take longer.
You should make sure you check for doneness by inserting a toothpick (or cake tester) in the center of the bread and removing it. If it comes out clean- the bread is done! If raw dough sticks to it, it needs more time.
Other baked goods that use olive oil (or other oils)
- Cardamom Spiced Orange Olive Oil Cake
- Healthy Zucchini Muffins
- Chai Spiced Pumpkin Bread
- Vasilopita (Greek New Year’s Bread)
- Banana Blueberry Oat Muffins
- Vegan Maple Banana Oat Muffins
- Whole Wheat Focaccia with Rosemary and Sea Salt
- Greek Olive Oil Nut and Spice Cookies (from Diane Kochilas)
You can store this olive oil banana bread at room temperature for a few days and it will stay super moist and delicious. Just make sure you keep it in an airtight container. You can also refrigerate it for longer, and even freeze it for a few months.
I usually slice it and then store it, so I can grab a piece in the morning for breakfast without worrying about getting the cutting board out. I do like popping it in the microwave though if I have time, because warm banana bread is soooo good.
Did you make this Ultra-Moist Healthy Banana Bread? Please comment below and Rate this Recipe
Ultra-Moist Healthy Banana Bread (made with Olive Oil)
Recommended Equipment
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/2 cup brown sugar
- 2 eggs
- 4 bananas mashed, about 2 cups (see notes)
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup whole wheat flour
- 1 cup all-purpose flour
Instructions
- Preheat oven to 350 degrees F. Use about 2 tablespoons of the olive oil to generously grease the bottom and sides of a loaf pan. It's OK if some pools at the bottom.
- In a large bowl, mix the remaining olive oil (just under 1/2 cup) with the brown sugar (1/2 cup).
- Add the eggs and mix for about 1 minute.
- Add the bananas (see notes) and mix together.
- Stir in the baking soda, kosher salt, cinnamon, and vanilla extract (1 teaspoon of each).
- Stir in the whole wheat flour (1/2 cup) and the all-purpose flour (1 cup) until just incorporated and no dry spots remain.
- Pour batter into prepared loaf pan and bake at 350 degrees for 50-60 minutes, or until toothpick inserted into center comes out clean.
- Allow to cool in pan for at least 10 minutes. It should pop right out if you flip the pan upside-down, but if you need to give it a boost you can run a knife along the sides before flipping it over.
- Cut the banana bread into 10 slices. I recommend serving it warm with salted butter spread on top.
Notes
- Baking times can vary based on a number of factors, such as how hot your oven runs, how big the bananas or eggs are, etc. Keep an eye on it and know that it may take a little longer than 60 minutes to fully cook- be sure to insert a toothpick in the center and make sure it comes out clean so you know it's finished.
- Storage: Store in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. You can also freeze it (I recommend slicing it first, so you can grab one piece when you want it) in an airtight plastic bag for up to 6 months- squeeze as much air out of it as you can before freezing.
- I recommend putting whole, too-ripe bananas in your freezer, unpeeled. When you want to use them for banana bread or other baked goods, take them out and microwave for 1-2 minutes. Then, cut the top of the banana off and squeeze the inside out directly into the mixing bowl. They will be so soft, you don't have to worry about mashing or crushing them beforehand.
- Olive oil substitution: You can use butter, or another oil such as canola (which is cheaper) or coconut, in place of the olive oil.
- Flour substitution: I don't really recommend using ALL whole wheat flour, as the bread will be dense and dryer, but you can try different ratios between whole wheat/regular flour, or use all white flour if you prefer.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Kara
Made it today – so yummy!!! I substituted 1/2 cup wheat flour with 1/2 cup ground flax. Turned out very moist and lovely.
Elizabeth Lindemann
So glad you liked it- love the idea of adding flax!
lavinia
The recipe is indeed delicious, I think though that I didn’t expect it would need more time. I had assumed an hour, like the recipe said, but in my oven it’s more like an hour and a half. Toothpick didn’t work either, it looked done. Maybe it’s because I’d never made banana bread before, and had no clue what it would look like when ready.
We tasted it and it’s pretty nice, aside from the fact that the banana is all clumped at the bottom.
Elizabeth Lindemann
Oh no! Sorry you had this frustrating experience, especially during a time when frustrations are high and food waste is a top concern. In my experience, cooking time can vary based on how big the bananas/egg you used were, your specific oven and how hot it runs, and other factors as well. It’s important to check for doneness by inserting a toothpick in the center of the bread, as indicated in the recipe instructions- if it comes out clean, the bread is done, but if there is dough sticking to the toothpick, it needs more time. Sometimes if I am using really big bananas, this takes more like 70 minutes to finish baking. I’m going to go in the recipe card now and make that toothpick tip bold so it stands out more, and I’ll add a recipe note as well explaining how cooking times may vary, so hopefully no one else misses this important part. Thanks for the feedback, and better luck next time!
Christina
Is this recipe ok for muffins?
Elizabeth Lindemann
I haven’t tried it, but I don’t see why not! It will cook in less time- try 20-25 minutes at 375 degrees. You might also want to check out these healthy blueberry banana oat muffins- they have many of the same ingredients (you can use olive oil instead of coconut oil), and you can omit the blueberries and add an extra banana in there if you want. https://www.bowlofdelicious.com/banana-blueberry-oat-muffins
Jo Anna
So I’m trying this recipe for the first time. I am using almond flour as that is what I have on hand. I will update to let you know how it turns out!
🤞
Elizabeth Lindemann
Ooo I’d love to know how it turns out- almond flour is hard to substitute for wheat flour, so I hope it turned out well!
Sarah Noelle
This is one of the best banana bread recipes that I’ve baked. I added 0.5 c minced walnuts. Thank you!
Elizabeth Lindemann
So glad you liked it!
Andrea Kayam
This is the first time I’ve ever been compelled to write a comment.
This was probably the best banana bread that I ever made.
So easy, delicious and the texture was moist and fluffy!!!
There aren’t any pictures cause we already ate half and threw the rest in the freezer.
I immediately made 2 pumpkin breads and added a banana to the recipe for additional sweetness. Loved the chai idea however I didn’t have any on hand.
Also, super delicious!
Thank you!
Elizabeth Lindemann
Oh wow, this is such a nice comment! Thank you so much and I’m so happy you liked this and the pumpkin bread recipe! You might also like cardamom spiced orange olive oil cake: https://www.bowlofdelicious.com/orange-olive-oil-cake/
Ghislaine
I have just found your website and like the fact that your recipes are so easy. I am looking for new recipes that are healthy since I have just been diagnosed a diabetic. Looking forward to trying the banana and zucchini breads. Thanks for posting!
Elizabeth Lindemann
So glad you found these recipes, and I hope you like them!
Frances
This recipe caught my eye, because I LOVE banana bread. I had been thinking of making it for a couple weeks, and finally tried it today. I loved how simple and wholesome the recipe is. Elizabeth, you didn’t lie when you said “ultra-moist”! Just wow! All the ingredients complement and balance each other perfectly! So very happy to have tried another of your recipes. My family and I devoured this bread!
adina kfir
* please, besides four bananas, specify quantifies of all ingredients, and oven temperature
Elizabeth Lindemann
Hi! If you scroll to the bottom of this post (or almost any other recipe blog post), that’s where you’ll find the recipe. I also have a link that says “jump” at the top right underneath the title, and it will bring you right to the recipe if you click it. Here’s the directl link to the bottom of the post: https://www.bowlofdelicious.com/healthy-banana-bread/#wprm-recipe-container-14878 Hope that helps!
Elizabeth Lindemann
I cannot recommend this recipe enough! My kids, age 1 and 2, gobbled it up this morning.