Olive Oil Banana Bread: easy way to make banana bread
This one-bowl olive oil banana bread is built for minimal fuss, with no mixer and a soft tender crumb that stays moist. The small loaf is perfect for one or two servings and uses simple pantry ingredients you can find at any store.
Making a small loaf means less standing and less waste. This recipe keeps steps short and cleanup easy, so you can enjoy fresh baked banana bread without a big project.
The texture is soft and easy to chew. Olive oil and a touch of yogurt or applesauce keep the crumb gentle for sensitive appetites or simpler digestion.
Ingredients You’ll Need
- 1 large very ripe banana – about 1/2 cup mashed
- 1 large egg, room temperature
- 3 tablespoons olive oil
- 2 tablespoons plain yogurt or unsweetened applesauce
- 1/4 cup granulated sugar – or 3 tablespoons for lower sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda – a small pinch
- 1/8 teaspoon salt
- 1/4 teaspoon ground cinnamon – optional
- 1 to 2 tablespoons soft mix-ins like chopped toasted walnuts or chocolate chips – optional
You can serve this banana bread with a smear of soft yogurt, mashed fruit, or a thin spread of nut butter if you like.
Step-by-Step Recipe
- Preheat the oven to 350 F. Lightly oil a small 5 by 3 inch loaf pan or line two 8-ounce ramekins.
- In one bowl, mash the banana until mostly smooth. Add the egg, olive oil, yogurt or applesauce, sugar, and vanilla. Whisk until blended.
- Sprinkle the flour, baking powder, baking soda, salt, and cinnamon over the wet mix. Fold gently with a spatula until just combined. Do not overmix.
- Fold in any optional mix-ins. Spoon batter into the prepared pan and smooth the top.
- Bake 28 to 35 minutes for a small loaf, or 20 to 25 minutes for ramekins. A toothpick inserted in the center should come out with a few moist crumbs, not dry.
- Let cool 10 minutes in the pan, then turn out onto a rack or plate. Slice thinly for softer bites.
Tips and Easy Variations
Baking and texture tips
- For an even softer crust, cover the loaf loosely with foil for the last 5 to 10 minutes of baking.
- Warm a slice briefly in the microwave for 8 to 12 seconds to make the crumb tender and easier to chew.
- Slightly underbaking gives a softer crumb but check with a toothpick for moist crumbs not raw batter.
Ingredient swaps
- Lower-sugar option: swap sugar for 2 tablespoons maple syrup and reduce oil by 1 teaspoon.
- Dairy-free: use applesauce instead of yogurt and keep the oil as listed.
- To skip oil use equal applesauce for lower fat, noting the crumb will be a bit denser.
Mix-ins and whole grain
- Stir in soft mix-ins like chopped toasted walnuts or chocolate chips for extra flavor.
- Whole grain option: replace half the flour with whole wheat pastry flour for a lighter whole grain texture.
- If using two small bananas instead of one large, you may need a tablespoon more flour if the batter seems too wet.
Quick notes
- Reduce sugar if your doctor advised you, the recipe tolerates a modest cut well.
- Use ramekins for single servings or muffins if you prefer smaller portions.
- Slice thin and warm briefly for a softer bite suitable for gentle eating.
Storage and Leftovers
Fridge
Cool completely before storing. Keep in an airtight container in the fridge for up to 5 days.
Freezer
Slice and freeze for up to 2 months. Wrap slices well and thaw at room temperature before serving.
Reheating
Warm slices briefly in the microwave for 8 to 12 seconds to soften the crumb and make it easier to chew.
Conclusion
Give this one-bowl olive oil banana bread a try for a quick, small-batch treat. It is a simple, gentle, and low-fuss way to make banana bread that keeps cleanup easy and the texture soft.
This small loaf is flexible so you can adapt sugar, swap yogurt for applesauce, or add mix-ins to suit taste and dietary needs.
FAQ
Can I use two small bananas instead of one large?▶
Yes, if they are very ripe. You may need about 1 tablespoon more flour if the batter seems too wet.
Can I make muffins instead of a loaf?▶
Yes. Divide batter into 4 to 6 lined muffin cups and bake 12 to 18 minutes, checking for moist crumbs on a toothpick.
