Maple Olive Oil Banana Bread

It’s Monday. Let’s make banana bread! I swear the only thing better than coming home from work to a nice strong cocktail is digging into a slice of warm banana bread with a slab of butter on top. Please tell me that I am not the only person who enjoys baking when I get home from work. I feel like it easily erases all the stress the first day being back from a weekend can bring.

This banana bread recipe is a real treat. Instead of vegetable oil or butter we substitute extra virgin olive oil. It’s amazing! It adds a nice depth to the bread. It gives it a good oomph/intriguing/what’s that in there? taste. Brown sugar & maple syrup provide the sweetness. And you know what’s really fantastic? You can use up that Greek yogurt you have in the fridge to make this. All of this is practically at my fingertips on a moment’s notice. That’s exciting yet terrifying because I could seriously eat a whole loaf if I didn’t have to share it with the boys in my household.

And what we have is a tender banana bread topped with cinnamon sugar. It’s straight up MAGICAL. A true cure for the Mondays if I do say so myself.

And we’re off!

Ingredient gathering.

First we mix all of the dry ingredients together in a bowl. Stir. Set aside.

Olive oil & brown sugar get a good stir.

The brown sugar gets saturated with the oil. Now we add the maple syrup & vanilla extract.

Stir stir. Now add the eggs in one at a time. Stir. Stir.

Banana mashing time!

A little mash mash and we’re all set.

Add the bananas & the Greek yogurt into the wet mixture.

Introduce the dry to wet. Stir. Do not overmix.

Pour the batter into the loaf pan. Get out the sugar & cinnamon topping.

Spread it out on top! Now BAKE.

Hello BEAUTIFUL BANANA BREAD. I just want to sink my teeth into you.

Cut yourself up a warm slice.

Put a little of butter on top.

It’s everything you want in a banana bread.

Maple Olive Oil Banana Bread

makes 8 x 4 inch loaf

recipe adapted slighting from Tara O’Brady for UPPERCASE Magazine

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/2 cup olive oil
  • 1/2 cup brown sugar, packed
  • 1/4 cup maple syrup
  • 1 1/2 teaspoons pure vanilla extract
  • 2 eggs
  • 3 ripe bananas, mashed (about 1 cup puree)
  • 1/2 cup Greek yogurt

for the topping:

  • 2 tablespoons turbinado sugar
  • 1/2 teaspoon ground cinnamon

Preheat oven to 350F. Butter an 8 x 4 inch loaf pan. Line pan with a sling of parchment paper, with the long sides overhanging. Lightly butter the parchment, then set the pan aside.

Whisk together the flours, baking soda, salt and spices in a medium bowl. Set aside.

In a large bowl, whisk together the olive oil and brown sugar, breaking up any lumps. Add the maple syrup and vanilla, whisking until smooth. Add the eggs, one at a time and beat until fully incorporated. With a wooden spoon, stir in the bananas, then Greek yogurt. Add the flour mixture to the liquids, stirring until just combined. Do not over mix. Pour batter into prepared pan, evening out the top if necessary.

Mix together the turbinado sugar and cinnamon. Sprinkle the topping liberally over the batter and baked until a cake tester inserted in the middle of the loaf comes out clean, about 60-70 minutes. Remove from the oven, and leave the bread to cool in its pan for 10 minutes. Using the parchment sling, life the bread out of the pan, unwrap and allow to cool completely on a wire rack.

Related Posts Plugin for WordPress, Blogger...

88 Comments

say something
  • March 4, 2013

    It seems like I can never get enough banana bread recipes. Love the sound of this one with the cinnamon sugar on top and whole wheat flour to lessen the guilt.

  • March 4, 2013

    I need this in my life. Definitely digging the cinnamon sugar on top!

  • March 4, 2013

    I have at least 12 different recipes for banana bread on my site but none with olive oil. New one for me! I love the almost melted butter shots. Nothing beats warm banana bread with butter!

  • March 4, 2013

    I alos LOVE baking when I get home from work! So relaxing and takes all the stress away:-)

  • March 4, 2013

    I’m feeling better about Monday morning already imaging tying on an apron and baking this when I get home. Happy Monday Tracy, thanks!

  • Amy
    March 4, 2013

    Your posts always make me smile – haha totally going to make this!

    http://yummei.blogspot.co.uk/

  • I am SO making this. Happy Monday, Tracy!

  • Baking is a total stress-reliever/Monday curer for me. And this nummy bread would definitely do the trick!

  • Jenny
    March 4, 2013

    I love baking after a particularly difficult day like when I’ve had an exam or a long day at work. I like what you used in this recipe with the olive oil and whole wheat flour. Now I just need to wait for some bananas to ripen.

    • Meghan
      March 10, 2013

      Jenny,

      Next time you buy/overbuy bananas throw the extra perfectly ripe ones in a plastic bag and chuck them in the freezer. (I usually bag 2 or 3 together just for ease.) They’ll thaw in less than an hour and barely need a mash to get ready, or you can defrost them in your microwave on half power in just a few minutes!

      Good Luck!
      Meghan

      • Meghan
        March 10, 2013

        .

  • March 4, 2013

    I’m a HUGE banana bread fan. I’ll be trying this great recipe very soon! Thanks for the post!

  • jenny
    March 4, 2013

    O.M.G. I have made plenty of banana bread and banana muffin recipes in my time (your zucchini-banana muffins are still an all-time fave) but this sounds like it might top them all. and yes, totally agree that baking is a huge stress-reliever. cooking doesn’t do it for me, but baking is totally my happy place. :)

  • Neat! This sounds fabulous!

  • March 4, 2013

    oh! i have all the ingredients too, hope to make this tonight:)

  • renee
    March 4, 2013

    Oh my. I’m in Minneapolis and we are having a serious winter storm. This recipe is perfect-o and my teenage boys will devour it. Thanks Tracy!
    BTW>>I’ve been listening to your podcast non-stop lately. I just got laid off and I’m finding it brings me great comfort. I think you and Joy are my new best friends.
    xox
    p.s. thanks for the up&up q-tip warning :)

  • Sandra Lea
    March 4, 2013

    I wish I had this recipe yesterday, just made some banana bread. Will definitely try this next time it looks yummy.

  • March 4, 2013

    I wish I had a loaf at home. I’m not digging this Monday!

  • Mmm I cannot get enough of banana bread. And I always have a warm slice with a nice slather of butter on top so that last picture is killing me! LOL

  • March 4, 2013

    Banana bread was on my mind (and blog) this weekend too! I went the chocolate route, but I’ll have try this out next :)

  • March 4, 2013

    This banana bread does look like a delicious treat! I can’t wait until the perfect morning to whip up a batch!

  • Carrie
    March 4, 2013

    I love baking after work too :).

    • Tracy
      March 4, 2013

      Really helps me zone out.

  • March 4, 2013

    I just made this tonight after dinner. It’s half gone already. BIG hit! Thanks for the original recipe.

    • Tracy
      March 4, 2013

      HOORAY!!!!!!!

  • March 4, 2013

    I was planning to make banana bread this weekend and then I saw in your week 9 round up that you had a recipe coming, so I waited. :)

    This is in the oven now! Can’t wait to try it…

    • Tracy
      March 4, 2013

      Oh awesome!! I’m so glad you’re making it.

      • March 4, 2013

        Man, oh, man. This banana bread is amazeballs! Seriously. I think the tsp of salt and the olive oil really give it something special.

        Thanks for another great recipe, Tracy! :)

  • March 4, 2013

    I find baking on a week night therapeutic as well. After a whole day out facing the PC, it feels nice to mix and stir then smell the goodness wafting out from the oven. Noone else gets me here. I’ll be grocery shopping tonight. Might just get some bananas for this. Been craving for banana cake!

  • Cheers to baking as a stress reliever. Especially when it yields such delicious results! I’m a big fan of that cinnamon sugar topping, and the olive oil intrigues me! Must try this the next time I have some ripe bananas on hand.

  • Ashlee Spear
    March 4, 2013

    I like these ingredients. I have a banana bread recipe I am committed to, but I am going to cheat on it and try this one next time I get the banana bread baking urge.

  • Ann
    March 5, 2013

    Have everything, except BANANAS :(

    • March 5, 2013

      lol mine are frozen and sadly I’m too lazy to thaw them. Would frozen bananas work you think?

      • Tracy
        March 5, 2013

        Would you mix them frozen? You should thaw them!

  • Normally, I do end up eating the entire loaf of banana bread because my husband isn’t the biggest fan. He has one slice to humor me and then next thing I know ate the whole loaf. Maple and olive oil probably gives this a nice sweet and savory mix. I have three extra ripe bananas frozen waiting to be used… They are calling to me!

  • March 5, 2013

    Love the use of olive oil. But even better is the cinnamon sugar topping. That speaks to my heart!

  • March 5, 2013

    I can’t wait to try this! I’m a banana bread fan, but then again, isn’t everyone?!

    • Tracy
      March 5, 2013

      I have friends who don’t like bananas. Isn’t that bananas?

  • laura
    March 5, 2013

    I just love to bake after a loooong and stressful day at work. With a cocktail in hand preferably. It just makes it feel like everything is well with the world. The only problem is the guilty feelings I get for not rushing to the gym to work out instead. You just can’t do it all…sigh… This banana bread looks amazing. Thank you Tracy!

  • March 5, 2013

    I made a coconut banana bread on the weekend because I saw your slice of banana bread last week on instagram. You inspired me! My bread is totally different wich is great because now I have reason to make another one. Yours! Cannot wait to make it. Hope it will work with gluten free flour.

  • The banana bread I grew up enjoying in Hawaii also includes olive oil. It’s a recipe my mom discovered in a local cookbook and has used since. Until now, I hadn’t seen a similar recipe before and have always relied on the bread my mom made for years… I’m excited to try this though, because it sounds a lot (LOT!) healthier than the one I make (and often have to give myself permission to make – not that this takes a lot of convincing! haha)!

  • March 5, 2013

    I need this in my life, like, now.

  • Angela
    March 6, 2013

    I decided to start my snow day off right but making your banana bread. The house smells great and I can’t wait to dig in!

  • Vanessa
    March 6, 2013

    So good, added walnuts and some chocolate chips. The family gobbled it up!

  • Alisa
    March 8, 2013

    do you measure olive oil & maple syrup in measuring cups (the kind you use for flours, sugar and other dry ingredients) or in a pyrex-type liquid-measuring cup? Does it really matter?

    • Tracy
      March 8, 2013

      I know it matters to a lot of people that you measure items in a liquid measuring cup (like the pyrex) but I do it in a regular measuring cup. I have never really seen a huge difference in doing it that way.

  • Kara
    March 9, 2013

    Best. Banana bread. Ever.

    • Tracy
      March 10, 2013

      I think you’re right.

  • March 10, 2013

    Love the cinnamon sugar topping- reminds me of churros. I have a hard time not overmixing banana bread. I guess I don’t mix it enough because I tend to get flour spots in the bread when it comes out of the oven. Any tips?

    • Tracy
      March 10, 2013

      Don’t worry about over-mixing! I mean…try not to do mix too much- but if you see any flour spots while your mixing just do a couple of extra stirs.

  • Jenny
    March 10, 2013

    This was delicious and stayed moist after 3-4 days. I would love to add some walnuts to this. This will probably be my new go to banana bread recipe because it uses maple syrup which I love and olive oil. I used extra virgin olive oil and the flavor didn’t come across too strong. This bread is less sweet compared to most of the other banana bread recipes out there that call for a full cup of granulated sugar. Me likes!

    • Tracy
      March 10, 2013

      my thoughts exactly. plus i find that measuring liquids is so much easier! WIN!

      • Sara
        April 20, 2014

        Loved this!!! A loaf just came out of my oven. Question: how to store this beauty for the next day or two?? Am bringing it to a party tonight, should I just leave it out until then? Thanks!

  • March 11, 2013

    this was pretty redonk. the sugary topping is so good I found myself trying to make it so every bite included some, which was hard. happy to find a new go-to banana bread recipe, thanks Tracy!

  • Gal
    March 11, 2013

    Thank you! This was delicious and has quickly taken the place of my old go-to banana bread recipe. The flavor profile is just perfect. I’ve currently got more bananas hanging out on the kitchen counter, waiting patiently to be put into the next loaf.

  • March 12, 2013

    i don’t even like banana bread but i really want to make this!!!! also your blog is totally my favourite blog right now. i love seeing what you make, your lists posts and your everyday life posts. you’re wonderful!

  • Sharon
    March 13, 2013

    The best banana bread recipe ever! My husband is a huge banana bread guy and does my taste testing. He loved it!! Thank you so much for posting!!

  • March 15, 2013

    I cried a little savouring this amazing banana bread. (Or it could be Grease’s Summer Nights playing in the background)

    Why are you so amazing?!

  • Courtney
    March 24, 2013

    Made this using gluten free flour today and into muffins. Delicious! Great recipe!

  • Käthe
    March 28, 2013

    I subbed all spelt flour for all the fours and it worked perfectly. Delicious! (And wheat-sensitivity-friendly!)

  • Lydia
    April 1, 2013

    My banana bread came out so light and fluffy. Thanks for the recipe!

  • December 7, 2013

    Anyone have an idea for making this without eggs? Stuck in a winter storm and ran out of eggs! :(. Suggestions??

    • Tracy
      December 7, 2013

      Add another banana if you can!

  • January 17, 2014

    I made this 2 days ago and it turned out super moist and delicious. I love the use of olive oil, maple syrup, and whole wheat flour. I don’t like super sweet desserts and this was perfect. I didn’t end up doing the sugar topping but will try it next time. Thanks for a great recipe!

  • Mouse
    January 18, 2014

    Holy smokes, is this ever good! The batter seemed a little thin to me so I threw in 1/3 cup shredded unsweetened coconut. It’s very tasty. Thank you.

  • Mary
    February 26, 2014

    This has been my go-to banana bread recipe for months now. Like using olive oil and butter rather tha the butter or sour cream I see in other recipes.

    I’ve made a version with 3 cups of pumpkin subbed for the bananas, and added chopped dates, dark chocolate chips and pumpkin pie spice. It was a pretty yum.

    Any time I don’t have enough bananas for two loaves I add in apple sauce or pumpkin to make up the difference. I cup for each missing banana. I add a little more sugar as these substitutions are not quite as sweet. With the apple sauce I add a smidge more flour if the batter looks too wet.

    All in all not matter how I mess around with it, this is a bullet-proof recipe for me.

  • person
    March 16, 2014

    I baked this recipe an hour ago, all the dudes watching football at my place loved it. I’m having my seconds already! Definitely will bake this again.

    I’ve used 4 bananas in mine and doubled the cinnamon and ginger amount. Worked great!

  • Matti
    September 15, 2014

    I am baking this as I type, and was thinking how nice it would be organised enough to bake this one Monday after work and then realised I already am! :)
    Baking is a great de-stresser and this cake looks yummy enough to get rid of any final Monday stresses!
    PS. I have gone off piste and used golden syrup instead of maple syrup cos I didn’t have any, fingers crossed it works out ok!

    • Matti
      September 16, 2014

      It was rather heavy but looked great in the oven. It rose really well then came out and I literally watched it deflate. :( What did I do wrong?

      • Tracy
        September 16, 2014

        Most quick breads deflate a bit when you take them out of the oven. How flat did it become? Like inedible??

Leave a reply

*
*

Trackbacks & Pings