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A slice of chocolate olive oil banana bread on a plate with a fork.
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Olive Oil Chocolate Banana Bread

This Olive Oil Chocolate Banana Bread is ultra-moist, deeply chocolatey, and naturally sweet from the overripe bananas. The olive oil adds a subtle richness and tender crumb without feeling heavy, while enhancing the cocoa flavor in the best way. Plus, it's super easy to make with no mixer required!
Course Breakfast, Dessert
Cuisine American
Keyword banana bread, olive oil chocolate banana bread
Prep Time 15 minutes
Cook Time 50 minutes
Cool Time 15 minutes
Total Time 1 hour 20 minutes
Servings 1 loaf
Calories 254kcal
Author Tawnie Graham of Kroll's Korner

Equipment

  • KitchenAid Loaf pan

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
US Customary - Metric

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
    Side-by-side image of whisking the olive oil and sugars together in a bowl.
  • Add eggs: Whisk in eggs one at a time until fully incorporated.
    2 large eggs
    Side-by-side image of adding the eggs one at a time to the olive oil and sugar.
  • Add bananas + vanilla: Whisk in mashed bananas and vanilla.
    1¼ cups mashed very ripe bananas, 1½ tsp. vanilla extract
    Side-by-side image showing whisking the banana and vanilla into the wet ingredients.
  • 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
    Side-by-side image of whisking the dry ingredients together in a separate bowl.
  • Combine: Fold the dry ingredients into the wet a few times.
    Adding the wet ingredients to the dry ingredients.
  • Add chocolate: Fold in the chocolate chips just until everything is combined and no flour streaks remain.
    1/2 cup mini chocolate chips
    Side-by-side image of whisking the chocolate chips into the batter.
  • 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
    Side-by-side image of pouring the batter into a prepared loaf pan then topping with extra chocolate chips and baking the bread.
  • 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
    Side-by-side image of allowing baked banana bread to cool on wire rack then slicing the banana bread once it's cool.

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

Serving: 1slice | Calories: 254kcal | Carbohydrates: 41g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 28mg | Sodium: 200mg | Potassium: 165mg | Fiber: 2g | Sugar: 25g | Vitamin A: 71IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg