Indulgent Olive Oil Banana Bread

Indulging in the warm, enticing aroma of freshly baked banana bread brings a sense of comfort and joy that few things can match. The Indulgent Olive Oil Banana Bread, with its moist texture and hint of nuttiness, is a delightful treat that takes only about an hour to prepare and bake. The use of olive oil and Greek yoghurt not only enriches the bread but also makes it healthier without compromising on taste.

This recipe is perfect for anyone looking to impress friends or family at brunch or as a sweet snack during the day. It’s ideal for those who want to use up overripe bananas, and the bread can be made ahead of time, stored, and enjoyed throughout the week.

Why You’ll Love This Recipe

• The banana bread is incredibly moist thanks to the olive oil and Greek yoghurt.
• Overripe bananas add natural sweetness, requiring less sugar.
• The addition of walnuts gives a lovely crunch and flavor contrast.
• Slicing and serving with warm, salted butter elevates the experience.

What You’ll Need

To make this delicious banana bread, gather the following ingredients:

For the Wet Ingredients

• 2 large eggs, preferably at room temperature
• 3/4 cup brown sugar
• 3/4 cup light olive oil
• 1/2 cup Greek yoghurt, preferably at room temperature
• 3 overripe bananas

For the Dry Ingredients

• 1 cup self-raising flour
• 1 teaspoon ground cinnamon
• 1 pinch salt
• 1/3 cup chopped walnuts, optional but recommended

For Serving

• Room-temperature salted butter

Use ripe bananas for best flavor.

Substitutions & Swaps

• Substitute regular olive oil with avocado oil.
• Use regular yogurt if Greek is unavailable.
• Replace walnuts with pecans or omit for nut-free.
• Swap brown sugar with coconut sugar for a different flavor.

How to Make It

Follow these simple steps to create your banana bread:

Preheat & Prep

Preheat the oven to 170°C (340°F) and brush the base and sides of a 24 cm (10 inch) loaf tin with olive oil.

Wet Ingredients

Whisk together the eggs and sugar in a large bowl until they’re combined and slightly pale, then whisk in the olive oil and Greek yoghurt. Mash 2 of the bananas with a fork until they’re smooth, then stir them into the mixture.

Dry Ingredients

Sift the flour, cinnamon, and salt into the wet ingredients and gently stir with a spatula. Add the walnuts if using and mix until all ingredients are well combined and no pockets of flour remain, but be careful not to overmix.

Decorate

Dump the batter into the prepared loaf tin and smooth the top with a spatula. Peel the third banana and cut it in half lengthways, then place on top of the loaf and gently push it down until the banana is poking out of the batter.

Bake

Bake the bread until a skewer comes out clean when poked into the centre, about 50 minutes. If the cake is browning too much on top, cover with aluminium foil while it bakes.

Cool

Remove the tin from the oven and let the cake sit in the tin for 15 minutes. Carefully remove the cake from the tin and let it cool completely on a cooling rack, about 1 hour.

Serve

Slice and serve with warm butter. Enjoy!

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, wrap tightly to avoid freezer burn.
Reheat: Microwave on low for 15-20 seconds.

Tips for Best Results

• Ensure eggs and yogurt are at room temperature for better mixing.
• Do not overmix to avoid a dense loaf; just mix until combined.
• Allow the banana bread to cool completely before slicing for best texture.
• Enhance flavor by letting it sit covered overnight before serving.

Serving Suggestions

• Serve as a delicious breakfast alongside a cup of coffee.
• Pair with a dollop of Greek yoghurt and fresh fruit for a snack.
• Enjoy with warm butter during a cozy evening at home.