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Home » Recipes » Olive Oil Banana Blueberry Bread

Olive Oil Banana Blueberry Bread

Published: Jan 16, 2023 · Modified: Jan 18, 2023 · Amy Casey · 22 Comments

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This post may be sponsored and may also contain affiliate links. For more information, please see my disclosure policy for further details.

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.

sliced olive oil banana bread with blueberries and butter.

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!

black bananas, flour, brown sugar, eggs, blueberries, olive oil, poppy seeds.

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.

adding poppy seeds to dry ingredients for olive oil banana bread.
adding olive oil to light brown sugar.

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.

olive oil banana bread batter in a bowl with a spatula.
olive oil banana bread batter in a metal loaf pan.

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

  1. Use a metal loaf pan for baking this banana bread. It conducts the heat quickly and more evenly than a glass baking pan.
  2. If you are a fan of nuts, add about a cup of chopped walnuts, almonds or pecans along with the dry ingredients.
  3. 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.
  4. Let the bread cool about 15 minutes in the pan after baking before unmolding.
sliced banana bread and butter.

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.

Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes. Sign up for my newsletter and never miss one of my new recipes.

more baking recipes I love

Mini Chocolate Puff Pastry Rolls

Cinnamon Apple Crumb Bars

The Soft Perfect Sugar Cookie ~ No Rolling or Cutting Out

Chocolate Covered Strawberry Brownies

sliced olive oil banana blueberry bread.
Print
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2 slices of blueberry banana bread.

Olive Oil Banana Blueberry Bread


★★★★★

5 from 9 reviews

  • Author: amycaseycooks
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
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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

Units Scale
  • 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

  1. 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.
  2. 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.
  3. In another bowl, combine the light brown sugar, olive oil, eggs, mashed bananas and vanilla extract.
  4. Fold the flour mixture into the banana mixture until just combined. Pour the batter into the prepared pan.
  5. Sprinkle with the sanding sugar, poppy seeds and some blueberries.
  6. 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.
  7. Cool the bread in the pan for 15 minutes. Run a knife around the ends of the loaf and unmold.

Notes

    1. Use a metal loaf pan for baking this banana bread. It conducts the heat quickly and more evenly than a glass baking pan.

    1. If you are a fan of nuts, add a cup of chopped walnuts, almonds or pecans along with the dry ingredients.

    1. 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.

    1. 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

Did you make this recipe?

Tag @amycaseycooks on Instagram and hashtag it #amycaseycooks

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Comments

  1. Sandhya Ramakrishnan says

    01.19.2023 at 11:18 am

    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.

    ★★★★★

    Reply
    • Amy Casey says

      01.19.2023 at 2:36 pm

      I’m so happy you enjoyed my recipe Sandhya 🙂

      Reply
  2. Bernice says

    01.19.2023 at 6:11 pm

    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.

    ★★★★★

    Reply
    • Amy Casey says

      01.20.2023 at 10:57 am

      Awesome! I’m so happy you enjoyed my recipe Bernice.

      Reply
  3. Amanda says

    01.19.2023 at 8:53 pm

    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.

    ★★★★★

    Reply
    • Amy Casey says

      01.20.2023 at 10:58 am

      The blueberries are a gamechanger! Thanks Amanda 🙂

      Reply
  4. Loreto and Nicoletta Nardelli says

    01.21.2023 at 2:46 am

    What a lovely crumb this olive oil banana blueberry bread has! And the flavor! Absolutely delicious!

    ★★★★★

    Reply
    • Amy Casey says

      01.21.2023 at 1:04 pm

      Thank you so much!

      Reply
  5. Tristin says

    01.21.2023 at 7:20 pm

    I have been baking a lot with olive oil lately so was excited to try your banana bread! It was moist and yummy!!

    ★★★★★

    Reply
    • Amy Casey says

      01.26.2023 at 7:32 am

      That’s great Tristin!

      Reply
  6. Dennis says

    01.22.2023 at 10:00 am

    Your recipe came out so good! I loved the idea of adding blueberries to the banana bread

    ★★★★★

    Reply
    • Amy Casey says

      01.26.2023 at 7:33 am

      I love the pop of fresh flavor the fresh berries add to the banana bread.

      Reply
  7. Enri Lemoine says

    01.22.2023 at 1:18 pm

    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.

    ★★★★★

    Reply
    • Amy Casey says

      01.26.2023 at 7:33 am

      You are so welcome Enri!

      Reply
  8. Moop Brown says

    01.22.2023 at 10:37 pm

    I’ve been wanting to try more baking recipes lately and I like this one and the way it utilizes olive oil.

    Reply
    • Amy Casey says

      01.26.2023 at 7:34 am

      Olive oil is delicious in baking!

      Reply
  9. Anna says

    01.23.2023 at 4:57 am

    The texture of this loaf was fantastic, so moist and so delicious! It’s also great that frozen bananas work in this recipe too!

    ★★★★★

    Reply
    • Amy Casey says

      01.26.2023 at 7:34 am

      Great idea to use frozen banana Anna. Thanks for sharing.

      Reply
  10. Debbie says

    01.23.2023 at 8:00 am

    This olive oil banana blueberry bread is amazing! It is tender and melt in your mouth good. My husband as already requested it again.

    ★★★★★

    Reply
    • Amy Casey says

      01.26.2023 at 7:31 am

      Thanks Debbie! I’m so glad it’s a hit with your husband 🙂

      Reply
  11. Lea Marcoleta says

    02.06.2023 at 3:39 am

    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.

    Reply
    • Amy Casey says

      02.09.2023 at 5:40 pm

      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. 🙂

      Reply

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Welcome to amycaseycooks where I share recipes my personal chef clients love and family favorites made in my tiny Jersey shore kitchen. As you have probably guessed, my name is Amy Casey. My lifelong love of food lead me to my personal chef business as well as sharing my recipes and cooking tips with you. Visit my About page to learn more about my culinary journey. Thanks for stopping by amycaseycooks!

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