Why You’ll Love This Recipe
This banana bread stands out thanks to the use of olive oil instead of butter. Olive oil gives the loaf a wonderfully moist texture and a delicate richness that pairs beautifully with chocolate and ripe bananas.
Another reason to love this recipe is how easy it is to make. The batter comes together in one bowl with simple ingredients, making it a convenient option for busy days or quick baking sessions.
It’s also a great way to use overripe bananas. Instead of letting them go to waste, you can turn them into a soft, chocolatey loaf that the whole family will enjoy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 ripe bananas, mashed
1/2 cup olive oil
1/2 cup brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Optional additions:
1/2 cup chocolate chips
1/4 cup chopped walnuts or pecans
Directions
- Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- In a large bowl, mash the ripe bananas until smooth.
- Add the olive oil, brown sugar, and granulated sugar to the bananas and mix until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips or chopped nuts if using.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve once cooled.
Servings and timing
Servings: 10 slices
Prep time: 10 minutes
Cook time: 55 minutes
Total time: 1 hour 5 minutes
Variations
Dark Chocolate Banana Bread
Use dark cocoa powder and add dark chocolate chips for a deeper chocolate flavor.
Whole Wheat Version
Replace half of the all-purpose flour with whole wheat flour for a heartier loaf.
Nutty Chocolate Banana Bread
Add chopped walnuts, pecans, or almonds for extra crunch and flavor.
Vegan Version
Replace the eggs with flax eggs and ensure the chocolate chips are dairy-free.
Mocha Banana Bread
Add 1 teaspoon of instant espresso powder to enhance the chocolate flavor.
Storage/Reheating
Room Temperature
Store the banana bread in an airtight container at room temperature for up to 3 days.
Refrigeration
Keep the bread in the refrigerator for up to 5 days for longer freshness.
Freezing
Wrap slices or the entire loaf tightly and freeze for up to 2 months.
Reheating
Warm slices in the microwave for 10–15 seconds or lightly toast them for a slightly crisp edge.
FAQs
Can I taste the olive oil in the bread?
No, the olive oil blends well with the chocolate and banana flavors, creating a rich and moist texture without a strong olive taste.
What type of olive oil should I use?
A mild or light olive oil works best so it doesn’t overpower the chocolate flavor.
Can I reduce the sugar?
Yes, you can reduce the sugar slightly if your bananas are very ripe and naturally sweet.
Can I use frozen bananas?
Yes, thaw frozen bananas first and drain any excess liquid before using them.
Why is my banana bread dense?
Overmixing the batter can make the bread dense. Mix only until the ingredients are combined.
Can I make muffins instead of a loaf?
Yes, divide the batter into muffin tins and bake for about 18–22 minutes.
How do I know when the bread is done?
Insert a toothpick into the center of the loaf. If it comes out mostly clean, the bread is ready.
Can I add extra chocolate chips on top?
Yes, sprinkling chocolate chips on top before baking adds extra chocolate flavor and a nice appearance.
What can I serve with chocolate banana bread?
It pairs well with coffee, tea, or a spread of nut butter.
Can I make this gluten-free?
Yes, use a gluten-free all-purpose flour blend designed for baking.
Conclusion
Olive Oil Chocolate Banana Bread is a rich and moist loaf that perfectly blends the flavors of ripe bananas and chocolate. The olive oil keeps the bread tender while adding a subtle depth of flavor. Easy to prepare and incredibly satisfying, this banana bread makes a wonderful treat for breakfast, dessert, or an anytime snack.
PrintOlive Oil Chocolate Banana Bread
Olive Oil Chocolate Banana Bread is a rich and moist loaf made with ripe bananas, cocoa powder, and smooth olive oil, creating a tender and deeply chocolatey treat perfect for breakfast or dessert.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup olive oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup chocolate chips (optional)
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- In a large bowl, mash the ripe bananas until smooth.
- Add the olive oil, brown sugar, and granulated sugar and mix until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips or chopped nuts if using.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50–60 minutes until a toothpick inserted in the center comes out mostly clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas for the best sweetness and flavor.
- A mild olive oil works best so it does not overpower the chocolate.
- Avoid overmixing the batter to keep the bread tender.
- Store at room temperature in an airtight container for up to 3 days.
- Freeze slices for up to 2 months and thaw before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
