How to make banana bread with extra virgin olive oil

Come preparare il banana bread con l’olio evo

There are a few tricks to making the softest banana bread ever, and one of them is extra virgin olive oil!

Using extra virgin olive oil helps keep it moist, as does using plenty of bananas, which also naturally sweetens the bread.
There isn't much sugar in the recipe, but it's still deliciously sweet.

This autumn-perfect banana bread recipe uses both white and whole wheat flour, which adds nutritional value without compromising the light and fluffy texture.

 

How to Make Moist Banana Bread

First, some general tips for success:

  • Generously grease a loaf pan with extra virgin olive oil—it's okay if a little pools at the bottom!
  • Mix the wet ingredients in a large bowl: extra virgin olive oil, a little brown sugar, eggs, and mashed bananas.
  • Add the spices: baking soda, salt, vanilla, and cinnamon (cocoa is optional).
  • Finally, incorporate the whole wheat and white flour, pour into the prepared pan, and bake! It's super easy and only requires one bowl, so cleanup will be a breeze.

 

Can I make banana bread with olive oil instead of butter?

We've talked about it before, and it's possible to use extra virgin olive oil instead of butter, reducing "unhealthy" fats and making the recipe vegan in many cases.

We at Frantoio D’Orazio, of course, love using extra virgin olive oil for cooking.

Besides its health benefits, it keeps baked goods moister than butter.
Additionally, baked goods stay soft longer, while those made with butter tend to dry out faster.
Another advantage is that you don't need to soften or melt it: just pour the oil directly into the bowl, and it's ready!

Finally, after baking the banana bread, simply flip the pan over, and the bread will release easily.

 

Extra Virgin Olive Oil Banana Bread Recipe

Here's the recipe for super soft and healthy Banana Bread, made with extra virgin olive oil and whole wheat flour:

 

Ingredients:

  • 1/2 cup extra virgin olive oil: we recommend using our Simone EVO oil
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 4 ripe mashed bananas (about 2 cups)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 cup whole wheat flour
  • 1 cup all-purpose flour

 

Instructions:

  1. Preheat oven to 180°C (350°F).
  2. Prepare a loaf pan by generously greasing the bottom and sides with about 2 tablespoons of olive oil. Make sure it's well coated.
  3. In a large bowl, mix the remaining oil (just under 1/2 cup) with the brown sugar. Stir until well combined.
  4. Add the eggs and beat for about 1 minute until well incorporated.
  5. Stir in the mashed bananas and mix until the mixture is uniform.
  6. Add the baking soda, salt, cinnamon, and vanilla extract. Mix well.
  7. Gently add the whole wheat flour and all-purpose flour. Mix until fully incorporated and no dry flour remains. Be careful not to overmix.
  8. Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the bread cool in the pan for at least 10 minutes before removing it. If necessary, run a knife along the sides to help release the bread, then invert the pan onto a wire rack to cool completely.
  10. Serve warm with salted butter for a delicious experience!

 

How to Store Banana Bread

  • At room temperature: Store in an airtight container for up to 3 days.
  • In the refrigerator: It keeps for one week.
  • In the freezer: Slice the bread, then store in a plastic bag for up to 6 months. Try to remove as much air as possible before freezing.

 

Notes and Tips:

  • If the bread seems too salty, reduce the amount of salt to 1/2 – 3/4 teaspoon, or adjust to taste.
  • For an even softer result, you can use frozen overripe bananas. Simply heat them in the microwave (unpeeled) for 1-2 minutes, then cut off the top and squeeze the pulp directly into the bowl.
  • You can substitute olive oil with other oils, such as canola oil or coconut oil, or even butter.
  • As for flour, the ideal is to mix whole wheat flour and all-purpose flour, but you can adjust the proportions as desired. Keep in mind that using all whole wheat flour might make the bread denser.

Enjoy this soft and flavorful banana bread, perfect for breakfast, a snack, or as a dessert!

 

What is the healthiest oil for baking?

Extra virgin olive oil is the best nutritionally.
Not only that, this oil has a delicious, velvety flavor and is rich in health benefits: it is a rich source of antioxidants and monounsaturated fatty acids.
Extra virgin olive oil is the most suitable fat for cooking due to its lower oxidizability, especially in more demanding preparation processes such as long cooking or high temperatures.

An oil's resistance to oxidation is particularly influenced by two factors: its fatty acid composition, i.e., the oil's degree of unsaturation, and the presence of antioxidant components, which are compounds that prevent the initiation of the oxidative process, delaying it in its initial phases.

 

What happens to extra virgin olive oil when cooked?

During cooking, both bitterness and pungency tend to decrease, particularly in aqueous and acidic environments, such as in tomato sauces or milk-based preparations. The bitter phenols present in the oil can migrate to the aqueous phase; in this situation, steam recovery through specific measures can be very useful.

In general, cooking softens the aggressive character of bitterness in oil, although antioxidants may experience some loss. At the end of cooking, fresh, herbaceous, and fruity aromas may diminish, replaced by less intense odors, with a marked reduction in bitterness and pungency. However, it is important to note that this loss can be compensated by adding a few drops of raw oil at the end of preparation.