Olive Oil Chocolate Banana Bread
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Okay, I know what you’re thinking… olive oil in banana bread? Stay with me. It’s actually so good.
Olive oil gives this loaf incredible moisture and a soft, tender crumb that stays fresh for days. It adds the slightest fruity depth that pairs beautifully with the sweet bananas and rich chocolate, without making it feel heavy like some butter-based versions.
Trust me, it’s worth trying. Every slice is fluffy, ultra-moist, and packed with melty chocolate, making it perfect for a sweet breakfast, afternoon snack, or an easy dessert. It’s simple, made with pantry staples, and proves once and for all that banana bread absolutely does not need butter to be amazing.
If you still have some extra ripe bananas after you make this recipe and want to switch it up a bit, make sure to try my Banana Chocolate Chip Muffins, Banana Chocolate Chip Bars, Banana Chocolate Chip Mug Cake, or Chocolate Chip Banana Bread Cookies!
Table Talk with Tawnie
Months ago, I was recipe testing this recipe and then during the holiday hustle of making cookies, I completely forgot about finalizing this recipe! I’m so happy I saw the recipe in my notes so I could revisit it and make an amazing recipe for you! After at least 8 recipes later, I landed on this loaf made with olive oil and Dutch process cocoa powder! I found that this combination of ingredients, it makes a really moist, flavorful loaf that rises perfectly (no sinking banana breads here!)
- Extra virgin olive oil: Use a mild olive oil, not overly peppery or robust. Some of my recommendations would be Kirkland, Terra Delyssa, or Delallo. If you don’t want to use olive oil, you can use canola or vegetable oil.
- Bananas: Your bananas should have lots of brown spots or streaks on them. You want to use ripe or over-ripe bananas so they will mash into a puree, which allows them to distribute more evenly throughout the batter. Also, the riper the bananas, the sweeter and richer the banana taste, which will enhance the overall flavor of the bread.
- Dutch-process cocoa powder: The Dutch process gives the cocoa powder a darker color and a smoother, softer flavor.
- Eggs: Be sure to use room-temperature eggs, so they mix evenly and create a fluffier bread.
- Espresso powder: Optional, but espresso powder helps to enhance and intensify the chocolate flavor of this banana bread. The King Arthur espresso powder is my favorite!
My Favorite Loaf Pan
This is my favorite loaf pan for recipes like this banana bread, plus it comes in fun, different colors!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Mix wet ingredients
In a bowl, whisk together the olive oil and sugars. Then add the eggs one at a time, and finally whisk in the mashed bananas and vanilla.
Whisk dry ingrdients
In a separate bowl, whisk together the dry ingredients.
Combine wet + dry ingredients
Combine the dry ingredients with the wet. Then fold in the chocolate chips (⚠️but be careful not to over-mix!!).
Bake
Pour the batter into a loaf pan and bake at 375°F for 10 minutes. Then, without opening the oven, simply lower the temp to 350°F and bake for another ~40 minutes.
Let cool & enjoy!
Let the banana bread cool. Garnish with flaky sea salt, slice, and enjoy!
Expert Tips
- Mash bananas thoroughly: Mash the bananas well to ensure a smooth and consistent banana flavor throughout the bread. A few small lumps are okay. I usually like to use my hand mixer to get them perfectly mashed.
- Don’t add too much banana: I always measure out 1¼ cup mashed banana for my recipe, which is usually 4 small or 3 medium bananas (or 300 grams if you have a food scale). Using too much mashed banana can lead to texture issues and the bread may not cook or rise properly.
- Room temperature ingredients: Make sure your eggs are room temperature for even mixing. I like to let them sit out ~45 minutes – 1 hour before baking (depending on the temperature of your kitchen).
- Ripening bananas quickly: If you don’t have ripe bananas on hand, you can ripen them quickly by placing them in a paper bag for a day or two. The ethylene gas they produce will speed up the ripening process.
- Don’t over-mix: Mix the wet and dry ingredients until just combined. Overmixing can lead to a tough and dense texture.
- Loaf pan: Light-colored pans reflect more heat and can yield a lighter crust, compared to dark pans. I have not tested this recipe in a glass or ceramic loaf pan; those pans will require an adjustment to the baking times.
Expert Tip!
Starting the banana bread at a higher temperature gives it a quick burst of heat, which helps create a beautiful rise and encourages that slightly domed, bakery-style top. It also helps set the outer structure of the loaf early on. Then, lowering the temperature (without opening the oven!) allows the inside to continue baking evenly without over-browning or drying out the edges. This two-temperature method gives you the best of both worlds: a tall, fluffy loaf with a tender, moist center.
Variations / Substitutions
- Nutty Banana Bread: Incorporate chopped nuts such as walnuts, pecans, or almonds for a crunchy and nutty flavor. Toasting the nuts beforehand can enhance their flavor.
- Gluten-free: Use 1:1 gluten-free flour in place of the all-purpose flour to make this banana bread gluten-free.
- Muffins: If you want to turn this recipe into muffins, pour batter into a greased muffin tin and bake at 425°F for 5 minutes. Then, without opening the oven, lower the temperature to 350°F and bake for an additional 12-15 minutes.
Storage / Freezing
- Room temperature: Will keep for 2-3 days at room temperature. Wrap the chocolate banana bread in plastic wrap, then place it in an airtight container, such as a plastic storage container with a tight-fitting lid or a resealable plastic bag. If you’re stacking multiple slices or pieces, separate them with sheets of parchment paper or wax paper to prevent sticking.
- Refrigerator: Wrap and store in the fridge for up to 1 week.
- Freezer: Wrap the banana bread in plastic wrap or foil and then place it in an airtight freezer-safe container or a heavy-duty freezer bag for up to 2-3 months. Be sure to label and date to keep track of how long it has been frozen. When ready to enjoy, remove it from the freezer and let it thaw at room temperature for a few hours or overnight. Or, microwave a slice!
FAQs
What olive oil should I use for this recipe?
Use a mild olive oil, not overly peppery or robust. Some of my recommendations would be Kirkland, Terra Delyssa, or Delallo for some options.
Can I make this recipe without olive oil?
Yes, if you don’t want to use olive oil, you can use canola or vegetable oil.
How do I know my bananas are ripe enough?
Your bananas are ripe enough when they have lots of brown spots or streaks on them. They should also be very soft. If your bananas are still hard or have any bits of green still on them, they are not ripe enough for this banana bread.
Why do you start baking at 375°F and then lower to 350°F?
Starting the banana bread at 375°F gives it a quick burst of heat, which helps create a beautiful rise and encourages that slightly domed, bakery-style top. It also helps set the outer structure of the loaf early on. Then, lowering the temperature to 350°F (without opening the oven!) allows the inside to continue baking evenly without over-browning or drying out the edges. This two-temperature method gives you the best of both worlds: a tall, fluffy loaf with a tender, moist center.
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Olive Oil Chocolate Banana Bread
Ingredients
- 1/3 cup extra virgin olive oil (use a mild olive oil, not overly peppery or robust)
- 3/4 cup dark brown sugar (packed)
- 1/4 cup granulated sugar
- 2 large eggs (room temperature)
- 1¼ cups mashed very ripe bananas (~3 bananas, be sure to measure though)
- 1½ tsp. vanilla extract
- 1½ cups all-purpose flour
- 1/4 cup Dutch-process cocoa powder
- 1 tsp.. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. fine salt
- 1/2 tsp. espresso powder (optional but highly recommended)
- 1/2 cup mini chocolate chips (plus more to garnish on top)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep: Preheat the oven to 375°F. Line a 9×5-inch loaf pan with parchment paper. Set aside.
- Mix sugars + oil: In a bowl, whisk olive oil, brown sugar, and granulated sugar.1/3 cup extra virgin olive oil, 3/4 cup dark brown sugar, 1/4 cup granulated sugar
- Add eggs: Whisk in eggs one at a time until fully incorporated.2 large eggs
- Add bananas + vanilla: Whisk in mashed bananas and vanilla.1¼ cups mashed very ripe bananas, 1½ tsp. vanilla extract
- Combine dry ingredients: In a separate bowl, whisk the flour, Dutch cocoa, baking powder, baking soda, salt, and espresso powder.1½ cups all-purpose flour, 1/4 cup Dutch-process cocoa powder, 1 tsp.. baking powder, 1/2 tsp. baking soda, 1/2 tsp. espresso powder, 1/2 tsp. fine salt
- Combine: Fold the dry ingredients into the wet a few times.
- Add chocolate: Fold in the chocolate chips just until everything is combined and no flour streaks remain.1/2 cup mini chocolate chips
- Bake: Pour into prepared loaf pan and top with more mini chocolate chips if desired. Bake at 375°F for 10 minutes. Start Timer Then, without opening the oven, simply lower the temp to 350°F and bake for another ~40 minutes or until a toothpick inserted in the center comes out mostly clean (a few crumbs are ok, it just shouldn’t be gooey) Start Timer
- Cool then slice: Cool in the pan for ~15-20 minutes, then invert to a wire cooling rack. Garnish with flaky sea salt, slice, and enjoy! Start Timer
Equipment
Notes
- Olive oil: Use a mild olive oil, not overly peppery or robust. Some of my recommendations would be Kirkland, Terra Delyssa, or Delallo. If you don’t want to use olive oil, you can use canola or vegetable oil.
- Dutch Process Cocoa or Unsweetened Cocoa: You can use unsweetened cocoa powder, just know the color will not be as dark. Banana bread will still be so great!
- Mash bananas thoroughly: Mash the bananas well to ensure a smooth and consistent banana flavor throughout the bread. A few small lumps are okay. I usually like to use my hand mixer to get them perfectly mashed.
- Don’t add too much banana: I always measure out 1¼ cup mashed banana for my recipe, which is usually 4 small or 3 medium bananas (or 300 grams if you have a food scale). Using too much mashed banana can lead to texture issues, and the bread may not cook or rise properly.
- Loaf pan: Light-colored pans reflect more heat and can yield a lighter crust, compared to dark pans. I have not tested this recipe in a glass or ceramic loaf pan; those pans will require an adjustment to the baking times.
- Store at room temperature: Will keep for 2-3 days at room temperature. Wrap the chocolate banana bread in plastic wrap, then place it in an airtight container, such as a plastic storage container with a tight-fitting lid or a resealable plastic bag. If you’re stacking multiple slices or pieces, separate them with sheets of parchment paper or wax paper to prevent sticking.
- Store in the refrigerator: Wrap and store in the fridge for up to 1 week.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Angelica Oles
