Olive Oil Chocolate Chip Banana Bread

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Author: Delphine Fortin
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hour 5 minutes
Yield: 1 banana bread 1x
Category: Quick breads
Diet: Vegetarian

Olive Oil Chocolate Chip Banana Bread – The use of extra-virgin olive oil makes this banana bread incredibly moist and somehow healthier than the classic version.

Ingredients

Scale

1 ½ cup (180g) all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon ground cinnamon (optional)
1 pinch of salt
¼ cup (40g) walnuts*, chopped
¼ cup (60 ml) extra virgin olive oil
1 cup (200g) caster sugar
1 large egg
3 very ripe bananas, mashed with a fork
½ cup (120ml) buttermilk** (or substitute 1 Tablespoon fresh lemon juice + 1/2 cup milk)
¾ cup (130g) chocolate chips

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Instructions

Preheat the oven to 350°F (180°C). Grease bottom and edges of a 9×5-inch (23×13 cm) loaf pan. Set aside.
Sift flour, baking powder, baking soda, cinnamon and salt together in a large mixing bowl. Add walnuts and set aside.
In a separate bowl, whisk egg and sugar. Add olive oil, mashed bananas, and pour in the buttermilk*, little by little until fully incorporated.
Add dry ingredients to the wet ingredients, alternating until incorporated. Do not over mix.
Fold in the chocolate chips and bake for about 50-55 minutes, or until a toothpick comes out clean. Remove from the oven and let cool for 10 minutes, then transfer to a cooling rack and cool completely before serving.

Notes

* Walnuts can be replaced with pecans or skipped entirely for a nut-free banana bread version.

** To prepare homemade buttermilk, pour one Tablespoon of fresh lemon juice (or white vinegar/apple cider vinegar) in a measuring cup. Cover with milk until you reach ½ cup. Let sit for 5 minutes before using.