Indulgent Olive Oil Banana Bread
This fluffy and tender olive oil banana bread is the ultimate comfort bake! This easy recipe takes this favourite treat to the next level by using Greek yoghurt and olive oil. Its a satisfying treat at breakfast, snack time after school, or afternoon tea.
Servings: 6
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
- 1 cup self-raising flour
- 1 teaspoon ground cinnamon
- 1 pinch salt
- 1/3 cup chopped walnuts optional but recommended
- room-temperature salted butter for serving
Instructions
- Preheat & Prep: Preheat the oven to 170°C (340°F). 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!
Video
Notes
- Don't have any self-raising flour on hand? Use plain all-purpose flour and add 1 teaspoon of baking powder.
- Don’t have ripe bananas? There’s a secret trick to getting them more ripe - pop them on a tray into a 150°C (300°F) oven until their skins turn black.
- Line the loaf tin with parchment paper if desired for easy removal.
- Decorate the bread by baking banana halves on top. It looks beautiful and a bit quirky, and lets everyone know what sort of bread it is!
Nutrition
Serving: 1serving | Calories: 556kcal | Carbohydrates: 58g | Protein: 8g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 45mg | Potassium: 320mg | Fiber: 3g | Sugar: 35g | Vitamin A: 131IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 1mg
