This incredibly moist olive oil banana blueberry bread is a delicious twist on the traditional banana bread recipe. Bananas and blueberries give it a natural sweetness. The olive oil and poppy seeds add delicious rich flavor to make it irresistible. This quick bread is perfect for breakfast, a snack, or even dessert.
why I love this olive oil banana bread
I’m a sucker for homemade baked goods. My Mom always had a pound cake or apple pie slices for snacking on the kitchen counter. I think it’s in my DNA to have a cookie, muffin or brownie always on hand.
This olive oil banana bread is my latest baking obsession. There’s always a few overripe bananas stashed in my freezer just waiting to be baked into this incredibly moist banana bread.
There’s a few blueberries sprinkled throughout the bread to add a burst of fresh flavor. The poppy seeds add a nutty crunch while the olive oil imparts a savory richness. It’s so easy to mix up the batter by hand. No mixer is needed for this quick bread recipe.
I love this banana bread toasted and smeared with butter and made into French toast too.
I’m so excited to share this recipe with you!
the ingredients
- salted butter
- all purpose flour
- baking soda
- baking powder
- kosher salt
- cinnamon
- nutmeg
- poppy seeds
- blueberries
- light brown sugar
- olive oil
- large eggs
- mashed bananas ~ the riper the better!
- pure vanilla extract
- turbinado or sanding sugar
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the recipe details
Quick breads like this olive oil banana bread are some of my favorites to bake. They use only a couple bowls and utensils and most times they can be mixed by hand.
Grab a bowl and combine all purpose flour, baking soda and baking powder, kosher salt, cinnamon, nutmeg, and poppy seeds. Toss in the blueberries. A little coating of flour keeps the berries from sinking to the bottom of the batter.
Grab a second bowl and combine the wet ingredients. This is the recipe to use those overripe, black bananas in your fridge or freezer. They have loads of intense banana flavor. Combine light brown sugar, olive oil, large eggs, mashed bananas, and vanilla extract. Fold the flour mixture into the banana mixture.
Butter a metal loaf pan and line it lengthwise with parchment paper. The bread will be so easy to unmold. Pour the batter in the pan, sprinkle with sanding sugar, some poppy seeds and a few more blueberries. Bake for about an hour. Let the bread cool in the pan about 15 minutes before unmolding it.
It’s that easy!
suggestions and recipe tips
- Use a metal loaf pan for baking this banana bread. It conducts the heat quickly and more evenly than a glass baking pan.
- If you are a fan of nuts, add about a cup of chopped walnuts, almonds or pecans along with the dry ingredients.
- Use an instant read digital thermometer to check the doneness of the banana bread. It should have an internal temperature of about 200 to 205 degrees F when baked to perfection.
- Let the bread cool about 15 minutes in the pan after baking before unmolding.
just one more thing
Did you make this incredible olive oil banana bread recipe? I’d love hearing from you if you did! Be sure to leave a comment. Or give this recipe a rating. I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories. I love seeing all your creations.
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more baking recipes I love
Mini Chocolate Puff Pastry Rolls
The Soft Perfect Sugar Cookie ~ No Rolling or Cutting Out
Chocolate Covered Strawberry Brownies
Olive Oil Banana Blueberry Bread
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Description
This incredibly moist olive oil banana blueberry bread is a delicious twist on the traditional banana bread recipe. Bananas and blueberries give it a natural sweetness. The olive oil and poppy seeds add delicious rich flavor to make it irresistible. This quick bread is perfect for breakfast, a snack, or even dessert.
Ingredients
- 1 tablespoon salted butter
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon poppy seeds, plus more for the top
- 1 cup blueberries, plus more for the top
- 3/4 cup light brown sugar
- 1/2 cup olive oil
- 2 large eggs
- 1 cup mashed bananas, about 3 bananas
- 1 teaspoon vanilla extract
- 2 teaspoons turbinado or sanding sugar
Instructions
- Preheat oven to 350 degrees F. Butter an 8 x 4 inch loaf pan. Line the pan with parchment paper so it hangs about 2 inches over the length of the pan. Set aside.
- In a bowl, combine the flour, baking soda, baking powder, kosher salt, cinnamon, nutmeg and poppy seeds. Add the blueberries and toss to coat with the flour mixture. Set aside.
- In another bowl, combine the light brown sugar, olive oil, eggs, mashed bananas and vanilla extract.
- Fold the flour mixture into the banana mixture until just combined. Pour the batter into the prepared pan.
- Sprinkle with the sanding sugar, poppy seeds and some blueberries.
- Bake for 50 to 60 minutes. The center will be set and the internal temperature will be about 200 to 205 degrees F when the bread is completely baked.
- Cool the bread in the pan for 15 minutes. Run a knife around the ends of the loaf and unmold.
Notes
-
- Use a metal loaf pan for baking this banana bread. It conducts the heat quickly and more evenly than a glass baking pan.
-
- If you are a fan of nuts, add a cup of chopped walnuts, almonds or pecans along with the dry ingredients.
-
- Use an instant read digital thermometer to check the doneness of the banana bread. It should have an internal temperature of about 200 to 205 degrees F when baked to perfection.
-
- Let the bread cool in the pan for 15 minutes before unmolding.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: dessert
- Method: bake in oven
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 20.8 g
- Sodium: 473 mg
- Fat: 14.9 g
- Saturated Fat: 2.4 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 50.9 g
- Fiber: 2.7 g
- Protein: 5.7 g
- Cholesterol: 47 mg
Keywords: olive oil banana bread, easy banana bread, banana bread recipe
I love bread made with olive oil and it especially works great with bananas. I have never baked banana bread with poppy seeds and I tried it this time and we loved the subtle flavor.
★★★★★
I’m so happy you enjoyed my recipe Sandhya 🙂
I’m always looking for new ways to use up all those bananas in my freezer and this recipe was perfect! We both loved the blueberries and light texture from the olive oil.
★★★★★
Awesome! I’m so happy you enjoyed my recipe Bernice.
This banana bread came out so good! The olive oil added some extra moisture, and I love how every bite was bursting with blueberries. This will go on my regular baking rotation list.
★★★★★
The blueberries are a gamechanger! Thanks Amanda 🙂
What a lovely crumb this olive oil banana blueberry bread has! And the flavor! Absolutely delicious!
★★★★★
Thank you so much!
I have been baking a lot with olive oil lately so was excited to try your banana bread! It was moist and yummy!!
★★★★★
That’s great Tristin!
Your recipe came out so good! I loved the idea of adding blueberries to the banana bread
★★★★★
I love the pop of fresh flavor the fresh berries add to the banana bread.
I love baking with olive oil but would never imagine baking banana bread with EVOO. Because of your recipe, I made my delicious so moist blueberry banana bread. We all love it at home. Thanks for the recipe.
★★★★★
You are so welcome Enri!
I’ve been wanting to try more baking recipes lately and I like this one and the way it utilizes olive oil.
Olive oil is delicious in baking!
The texture of this loaf was fantastic, so moist and so delicious! It’s also great that frozen bananas work in this recipe too!
★★★★★
Great idea to use frozen banana Anna. Thanks for sharing.
This olive oil banana blueberry bread is amazing! It is tender and melt in your mouth good. My husband as already requested it again.
★★★★★
Thanks Debbie! I’m so glad it’s a hit with your husband 🙂
I crave for blueberry muffin last night and stumble to your recipe. And I made one today. I posted it on my fb account saying “i hope it tastes as good as it looks”? . And my number one food critic (hubby of course) says its PERFECT!!! I didn’t put nutmeg,cinnamon,poppy seeds and vanilla extract as I don’t have any in the pantry. I substituted maple syrup in place of the extract. And I chopped some walnuts. Will definitely make one again. And this recipe will surely stay in my lists?
Thanks for sharing your recipe,and God bless.
Lea ~ Thank you for such a wonderful comment. I’m so glad you and your husband enjoyed my recipe. It’s a favorite in my house and with my personal chef clients. 🙂