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2 slices of blueberry banana bread.

Olive Oil Banana Blueberry Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

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


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.


Units Scale


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


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.

Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.

  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Category: dessert
  • Method: bake in oven
  • Cuisine: American


  • 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