Super moist olive oil banana bread with streusel topping and cinnamon pecan swirl flavored with a bit of lemon and a mild and fruity olive oil!
How to make olive oil banana bread with streusel
Easy peasy lemon squeezy! Begin by combining dry ingredients and setting aside. Then mash the bananas with lemon juice and zest; set aside. Now combine streusel/swirl ingredients and set that aside as well. So many bowls, I know, LOL.
In a large bowl, whisk the eggs, olive oil and sugar. Then add the dry ingredients, followed by the mashed bananas. Mix just until combined. Pour half into a 9″x5″ loaf pan and top with half of streusel. Repeat with the other half of batter and streusel.
- All-purpose flour
- Baking soda
- Olive Oil
- Granulated Sugar
How to make banana bread bread moist?
For as popular as banana bread is, it really isn’t a forgiving recipe (at least in my opinion). Nobody wants dry bread or even worse, a gummy feeling bread. By gummy, I mean when it sticks to your teeth and stuff, bleh. So for best results, try not to make any substitutions here and always make sure to read the whole recipe before starting.
For a moist banana bread recipe, I use olive oil. I love using O-live & Co.’s Everyday Mild & Fruity Extra Virgin Olive Oil. It’s a healthier alternative for butter and other oils in baking and produces a much spongier, lighter banana bread.
O-live & Co.’s Everyday Extra Virgin Olive Oil is made from olives that are pressed and sealed within a few hours of harvest. They obtain only 0.2% of maximum acidity, making O-Live some of the freshest and healthiest olive oils in the world. Alllsssooo though, the flavor blends SO WELL with the bananas, cinnamon and lemon.
How to make streusel topping and cinnamon swirl for banana bread
Now that I have a cute little babe of my own, I get invited to baby play dates. Our babies, or at least mine, is a little too young to be playing with other babies but let’s be real, I’m just here for the food, lolllll jk love you if you’re reading this.
Anyway, one time someone made a bundt cake with a pecan cinnamon swirl… As you know, I’m not a nut person, but this was AMAZING! I told her I was going to make something with the same swirl soon, so I did just that!
All you need is roughly chopped pecans, granulated sugar and cinnamon. Mix them in a bowl and layer it halfway between the batter. I doubled the amount, for good measure, and put the rest on top. It was a phenomenal idea.
How to store olive oil banana bread
Always store baked goods in airtight containers so they don’t dry out. I keep my banana bread, either in plastic ziplock bags, small containers or even on a board with a domed glass lid.
I keep them at room temperature or about 3-4 days. If you won’t eat it all within that time then refrigerate it for about 7-10 days or freeze it for even up to 6 months. If it’s cold, bring it to room temperature or microwave it for a few seconds before serving.
I’m so happy with how this banana bread turned out, I’ve already made it so many times! If you want to join in on the fun you can buy your award winning olive oil at o-liveandco.com. Omg & also when you buy any bottle of their EVOO, One Tree Partner plants a tree!
Make sure to tag me @baranbakery on Instagram if you make this. As always, have a blessed day & happy baking! Stay safe, friends!
- 1 cup mashed bananas (about 2 large or 3 medium ripe bananas)
- 1 medium lemon, zest and juice
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1/2 cup O-live & Co. Everyday Mild and Fruity Extra Virgin Olive Oil
Filling & Topping
- 3/4 cup pecans, chopped
- 3/4 cup light brown sugar, lightly packed
- 1 tsp cinnamon
- Preheat the oven to 325F (163C) convection (300F/149C conventional) and grease and line a 9”x5” bread pan.
- In a small bowl combine the ingredients for the filling and set aside.
- Mash the bananas until there are no more large chunks.
- Grate the lemon to zest it and squeeze the juice out of one lemon. Mix the zest and lemon juice into the bananas and set aside.
- Combine the flour, cinnamon, baking soda and salt in a bowl and whisk together.
- In a large bowl combine the eggs, sugar and O-live & Co. Everyday Mild and Fruity Extra Virgin Olive Oil. Whisk for 2-3 minutes.
- Fold in the dry ingredients until they are mostly combined.
- Add in the mashed bananas and fold the mixture, just until combined.
- Pour 2/3 of the batter in the loaf pan and top it with half the filling. Repeat with the rest of the batter and streusel topping.
- Bake for 75 minutes and then turn off the oven and allow the bread to sit for another 15 minutes in the oven.
- Remove the banana bread from the oven and let it cool in the pan for about 30 minutes.
- Run a knife along the edges and remove the bread from the pan.
Amount Per Serving: Calories: 395Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 37mgSodium: 159mgCarbohydrates: 58gFiber: 2gSugar: 39gProtein: 4g