Olive Oil Chocolate Chip Banana Bread is packed with warm, rich spices that blend with the creamy banana and melting chocolate to make the most perfect morning or afternoon treat.
Bread or Cake?
Chocolate chips or not, banana bread has always been, and always will lean more towards cake. In my humble opinion, of course.
And there’s really no question when it comes to this Olive Oil Chocolate Chip Banana Bread.
Sure, it’s shaped like bread, presented and sliced like bread, and well, perhaps we feel better having it for breakfast when we call it bread — but lets be real, it’s cake. 😉
It’s soft, sweet and warm. Ummm? Yep, it’s cake.
It’s certainly not going in a toaster. Or being spread with a condiment of any sort. It’s a cake, after all.
Really, “bread?” Are you going to get the deli meat out? Unless it’s frosting, nothing’s going between two slices of this dreamy banana goodness.
Olive Oil in Banana Bread
People often wonder if olive oil can be used in addition to, or in lei of other fats in breads and cakes.
The answer is a resounding yes. You probably gathered that from the title. 🙂
In this chocolate chip banana bread, I used olive oil instead of butter for a couple of reasons.
I did this, not to make it any healthier, (though it does that), but because I just love what it brings to the recipe.
The olive oil creates a super moist interior and an extra crisp exterior.
Call this Olive Oil Chocolate Chip Banana Bread what you will, but I’m having it for dessert. (And breakfast!)
More delicious banana recipes:
- Gluten-Free Banana Chocolate Cake
- Banana Peanut Butter Chocolate Muffins
- Honey Spiced Banana Muffins
- Banana Coconut Bundt Cake
Olive Oil Chocolate Chip Banana Bread
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1½ teaspoons ground cardamom
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1½ cups mashed banana, from about 3 medium-sized bananas
- 1 cup packed brown sugar
- 2 large eggs
- ⅔ cup extra virgin olive oil (plus a bit extra to grease the pan)
- ½ cup buttermilk
- 2 teaspoons pure vanilla extract
- 1 cup mini chocolate chips
- Set oven and prep pan. Place a rack in the center of the oven and preheat to 350°F. Grease an approximately 4 X 12-inch loaf pan with a bit of extra virgin olive oil. Be sure all of the sides and bottom are very well coated and set it aside. (You can flour it as well for insurance, but I always seem to succeed with just the oil, and I like the additional crispness it adds to the crust.)
- Make the batter. In a large bowl, combine the flour, cinnamon, cardamom, baking soda and salt. Set it aside.In a medium-sized bowl, mix the mashed banana with the sugar. Once it's nicely blended (it will still be a bit lumpy from the bananas), add the eggs and whisk until smooth. Then add the oil, buttermilk and vanilla, again, whisking until smooth.Add the wet ingredients to the dry ingredients. With a large spoon, mix everything together just until it's evenly blended and then fold in the chocolate chips. (Do not over mix!)
- Bake. Pour the batter into prepared pan and place it in the preheated 350°F oven. Bake until a skewer inserted into the center of the loaf comes out clean, about 1 hour.
- Cool. Remove the bread from the oven and let it cool in the pan for at least 10 minutes. Run the back of a knife along the edges to loosen any stuck areas. Then invert it onto a baking rack, and let it cool for at least another 20 minutes.
- Slice and serve!
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