Olive Oil Chocolate Chip Banana Bread – The use of extra-virgin olive oil makes this banana bread incredibly moist and somehow healthier than the classic version. Prepared without butter, it’s also a great addition to your favorite buttermilk banana bread recipe!
I’m calling all banana bread lovers out there! Stop everything you’re doing and run into the kitchen to prepare this olive oil chocolate chip banana bread. Now that my buttermilk banana bread and my vegan banana bread have become a regular staple in your house, classic banana bread recipes you come back to again and again, it’s time to elevate your game with this brand new version.
Prepared with extra-virgin olive oil and buttermilk, this banana bread is incredibly moist in texture and just impossible to resist to. Plus, the addition of chocolate chips makes it extra delicious. I bet you will bake it again and again!
This olive oil chocolate chip banana bread is:
- Easy to make
- Made with healthy ingredients
- A no-butter recipe
- Packed with dark chocolate chips
- Perfect for any occasion
- A recipe you can make all year round
- A great way to use over-ripe bananas
A no-butter banana bread recipe
It’s no secret that olive oil is considered as one of the healthiest fats on earth. And while we use it daily when cooking, we often fear its strong, pungent and slightly bitter aroma in baking. But if you think about it, these aromas actually pair beautifully with dark chocolate for instance, as for this Chocolate Olive Oil Yogurt Cake.
Also, olive oil brings some extra moisture to baking recipes, more than butter does, and it keeps for days while butter-based recipes tend to dry out easily.
Which olive oil should I use? I recommend a good extra virgin olive oil, with nuanced aromas to flavor the cake subtly without calling too much attention to itself.
Ingredients for olive oil banana bread:
- Bananas: Look for 3 medium size bananas, preferably very ripe in texture. If you use large bananas, you can use 2 bananas only and still have a great outcome.
- Olive oil: I use it to replace butter in the recipe. Also, olive oil has some deep flavors that subtly enhance the dark chocolate chips.
- Buttermilk: This is my key ingredient for a perfectly moist banana bread. If you don’t have buttermilk in your near-by grocery store, you can easily prepare your own by mixing one Tablespoon of fresh lemon juice or white vinegar with ½ cup (120 ml) milk. Let sit for 5 minutes until slightly curdle, and it’s ready to use. You could also use ½ cup (120g) yogurt instead.
- Sugar: I use 1 cup (200g) of sugar in this banana bread recipe, but depending on how ripe your bananas are and how much of a sweet tooth you are, you can cut the sugar a little. Don’t go below ½ cup however, or it may impact the final texture of the bread.
- Egg: It comes as a complement to mashed bananas as the binder that holds ingredients together.
- Chocolate chips: I use regular size chocolate chips but you could also use chopped dark chocolate (dark chocolate and olive oil is an amazing flavor combination!).
- Walnuts: They’re totally optional and could be replaced with pecans, but I highly recommend them as they bring some more chunky texture to the recipe.
Useful tips to perfecting olive oil banana bread:
- Use medium-size, extra ripe bananas.
- Do not overmix, but instead gently fold dry and wet ingredients together.
- Check the banana bread after 50 minutes baking or so.
- Wrap it tightly in plastic wrap to keep it moist.
How to serve, store and freeze banana bread?
This olive oil chocolate chip banana bread is delicious slightly warm from the oven, served at room temperature, or reheated for 20 seconds in the microwave.
Wrapped in cling film, it keeps for 1 to 2 days at room temperature, and up to 1 week in the refrigerator. You can also wrap the whole bread in freezer plastic wrap or wrap individual slices in heavy-duty freezer bags and freeze for 2 to 3 months.
More delicious banana bread recipes:
- Buttermilk Banana Bread – aka the ultimate banana bread! A 5-star recipe, ultra moist and a readers’ favorite.
- Perfect Vegan banana Bread
- Double Chocolate Greek Yogurt Banana Bread
- Sugar-Free Almond Butter Banana Muffins – They’re not a strictly banana bread recipe but if you’re all about healthy baking you definitely need to add them to your baking list!
Other quick bread recipes you’ll love:
Lastly, if you make this Olive Oil Chocolate Chip Banana Bread, be sure to leave a comment and/or give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!Print
Olive Oil Chocolate Chip Banana Bread – The use of extra-virgin olive oil makes this banana bread incredibly moist and somehow healthier than the classic version.
- 1 ½ cup (180g) all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon (optional)
- 1 pinch of salt
- ¼ cup (40g) walnuts*, chopped
- ¼ cup (60 ml) extra virgin olive oil
- 1 cup (200g) caster sugar
- 1 large egg
- 3 very ripe bananas, mashed with a fork
- ½ cup (120ml) buttermilk** (or substitute 1 Tablespoon fresh lemon juice + 1/2 cup milk)
- ¾ cup (130g) chocolate chips
- Preheat the oven to 350°F (180°C). Grease bottom and edges of a 9×5-inch (23×13 cm) loaf pan. Set aside.
- Sift flour, baking powder, baking soda, cinnamon and salt together in a large mixing bowl. Add walnuts and set aside.
- In a separate bowl, whisk egg and sugar. Add olive oil, mashed bananas, and pour in the buttermilk*, little by little until fully incorporated.
- Add dry ingredients to the wet ingredients, alternating until incorporated. Do not over mix.
- Fold in the chocolate chips and bake for about 50-55 minutes, or until a toothpick comes out clean. Remove from the oven and let cool for 10 minutes, then transfer to a cooling rack and cool completely before serving.
* Walnuts can be replaced with pecans or skipped entirely for a nut-free banana bread version.
** To prepare homemade buttermilk, pour one Tablespoon of fresh lemon juice (or white vinegar/apple cider vinegar) in a measuring cup. Cover with milk until you reach ½ cup. Let sit for 5 minutes before using.
Keywords: Olive oil chocolate chip banana bread