Healthy Gluten-free Olive Oil Banana Bread made with 5 key ingredients. Delicious, moist and this banana bread is dairy-free and nut free-friendly.
Happy May everybody!
It is a new month and I have a new banana bread recipe for us to enjoy. I think it is safe to say I have a new banana bread recipe at least once every other month. Even if it isnāt an actual bread/loaf, I make muffins, cookies, something to use up those ripe bananas.
We are the household that has dozens of bananas in our grocery cart every single week. Between Jord, Ezra and myself we eat one a day and I also like to have some extras on hand for baking needs (the most important reason I buy them).
This new banana bread is actually my favorite to date (yes ā I am making that bold statement!)
This Olive Oil Banana Bread is one of the easiest banana breads to make and it is made with all healthy ingredients.
Ever since making myGluten-free Chocolate Chip Olive Oil Cookies, I have been loving adding olive oil into my dessert/sweet recipes. It adds such a subtle flavor and it is perfect for anyone who isnāt a fan of baking with coconut oil.
You will only need a few ingredients to make this and itāll only dirty up one bowl in the kitchen. Not to mention it is super versatile and you can add in any extra mix-inās you are craving and have on hand.
Ingredients + items needed to make this Gluten-free Olive Oil Banana Bread:
- Mashed bananas ā from extra ripe and freckled bananas. The more spots and browner the bananas are the better! That means they will add extra sweetness.
- Eggs ā you can also use flax eggs here instead.
- Extra virgin olive oil ā the main star of this recipe. All of my other banana bread recipes on the blog donāt use this so feel free to peak around for other ideas if you donāt have olive oil on hand.
- Coconut sugar ā I havenāt tested a liquid sweetener here but I do think you need the grainier one. You can also use cane sugar
- Gluten-free oat flour ā I havenāt tested other subs but spelt flour would work well since that is a 1:1 sub for oat flour. If you have almond flour, this recipe is great! And this blog post is helpful on oat flour!
- If You Care Baking Sheets ā the BEST ever!! All If You Care products are staples in our home, but especially the baking sheets. I use them for baking, cooking, everything. I always line my bread dish with them to make for easier clean up too. If you Care self products that are good for your family, home and for the planet. They are committed to ethical sourcing and backs all of its environmental claims with third party verification and certifications. They make all sustainable and compostable products. I link to my favorites on my shop page.
Healthy Gluten-free Olive Oil Banana Bread
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 23 reviews
Healthy Gluten-free Olive Oil Banana Bread made with 5 key ingredients. Delicious, moist and this banana bread is dairy-free and nut free-friendly.
Ingredients
Scale
- 3 large bananas, mashed
- 1/2 cup extra virgin olive oil
- 1/2 cup coconut sugar*
- 2 large eggs (can sub flax eggs)
- 1 teaspoon vanilla extract
- 2 cups gluten-free oat flour*
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- Optional: walnuts, dark chocolate chips, blueberries
Instructions
- Preheat oven to 350 degrees and line a bread dish with If You Care Baking Sheet or Paper (i fold this up and use it to help with the bread sticking to dish!)
- Whisk together mashed banana, oil, sugar, eggs and vanilla until smooth
- Mix in the flour, baking powder and cinnamon until smooth and well combined
- Fold in any additional mix-inās if using then add batter to bread dish
- Bake in oven for 40-45 minutes (or until you insert toothpick and it comes out clean!)
- Allow the bread to cool for a few (if you have that kind of will power ha!) and slice and enjoy!
Notes
*I havenāt tested subs, please sub at your own risk š I have several other banana bread recipes on the blog using almond flours and other oils and sugars!
**Store leftovers in airtight container for 5 days or freezer for 2 months
- Author: Rachel
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Comments
Jenna
- Reply
Made this today and SO delicious!! I substituted almond flour because I was out of oat, turned out great! Ask didnāt have nuts for topping, so added a dash of almond extract with the vanilla. Thank you!
Rachel
- Reply
awww thanks!!!
Catalina
- Reply
Just made this and it is totally decadent !! I used flax eggs and instead of using olive oil I mixed coconut and avocado oil <3
So yummyyyyCatalina
- Reply
Just tastes this and is totally decadent !! I used flax eggs and instead of using olive oil I mixed coconut and avocado oil <3
So yummyyyyGiovanni
- Reply
I made this several times omitting sugar, with some more oat flour (self made with rolled oats). It has become my favourite breakfast cake. I will never even think to use it for a birthday party, but for every day itās wonderful.
Rachel
- Reply
aw yay!!!!
Catalina
- Reply
Just tasted this and its totally decadent!!! I used flax eggs and i ran out of olive oil so mixed both coconut and avocado <3 Soo yummy
Rachel
- Reply
yay!!
claire
- Reply
absolutely amazing! the best banana bread i have ever had, will definitely be my go to recipe!!!
Carly
- Reply
OMG have been making your other banana breads for 2ish years and just tried this oneā itās the only one I want to make from now on. SO good, so moist and flavorful!!
Rachel
- Reply
awwww YAAAAAYY!
Cat
- Reply
RACHEL. This is so good. Like the other commenters, Iāve made many of your banana breads and this oneās texture is NEXT LEVEL. Recipe is perfect.
Rachel
- Reply
AAWWW thanks cat!
Meg
- Reply
Best banana bread Iāve ever had, hands down! I didnāt have quite enough oats so I added Almond Meal to make it 2 cups. Also my bananas were tiny so I added 1/4c applesauce. Mixed in roughly chopped walnuts + pecans. Came out AMAZING! very moist and just the right level of sweet. Thanks, Rachel!!
Rachel
- Reply
AWWWW thanks meg!
Zabi
- Reply
Healthy and delicious! First time baking with EVO and loved the texture and taste of this bread! Must try! Thanks Rachel!
Rachel
- Reply
aw yay!!
Maria Assunta Menna ?
- Reply
This is soooo goood! ā„ļø It and it is so delicious!!!! My girls and my hubby ā„ļø It.
Rachel
- Reply
awww yay thank you!!
Christie
- Reply
Has anyone made this into muffin? Wonder how long to look for?
Rachel
- Reply
i havenāt yet but most breads can be made into muffins and cook 20-25 mins but keep an eye on it. stick toothpick in to see if ready!
Emily
- Reply
This is my all-time favorite banana bread recipe, and I make it weekly! I love how you donāt compromise the taste while keeping it healthy! It is absolutely perfect with a spoonful of almond butter and a sprinkle of granola on top!
Bethany
- Reply
This is by far my favorite banana bread recipe!! The other day I ran out of coconut sugar and had to sub with maple syrup. I was nervous but it still turned out amaze. You can taste a hint of the syrup but it compliments the banana flavor nicely.
Rachel
- Reply
aaawwww yay!!! it is my favorite too
Iris
- Reply
Delicious!! The flavor of the olive oil is so subtle, but it gives a really delicate, interesting taste and I LOVE IT!! Iāll be making this regularly!
Rachel
- Reply
awww YAY!
Maria Assunta Menna šø
- Reply
It was sooo delicious! Thank you
Katie
- Reply
Made these into muffins and kids devoured, they are moist and the perfect amount of sweetness. Thank you!!
Rachel
- Reply
YAAYYYY!!!
Alessia
- Reply
Hi! I made this yesterday and I loved it. I followed all the instructions and didnāt make any subs. Itās so moist and addicting!! When I made it I thought you could clearly taste the evoo, but once I tried it I actually forgot there was olive oil! (I like evoo in desserts so I wouldnāt mind noticing the taste, but I was positively surprised to find out I couldnāt taste it at all).
It obviously pairs incredibly well with some nut butter or my homemade Nutella, ahh Iāll make it again soon!Rachel
- Reply
woohhoooo!!
Ioana R
- Reply
This is the bomb, no joke! Best BB iāve ever baked and Iāve tried many recipes. Including some of yours, but you are right, this one is from another world.
Not only is delicious, but it has the right level of moisture. It melts in the mouth. Even my bf enjoyed it and he is NO fan of BBs.
I did however one change in order to accommodate my needs. As I am watching my blood sugar, i didnāt use coconut sugar at all and only added 2 tsps of maple syrup.
The bananas were so ripe they provided the right amount of sweetness for me.
And I topped mine with some walnuts.Delicious, what more can I say!
Jo Tan
- Reply
I tried the recipe and was so decadent and amazing. Will definitely have this on repeat. However, what is the equivalent in cups for 3 bananas?
Tiffany
- Reply
Canāt wait to try this! Looks delicious.
Iām curious, has anyone tried to calculate the calories for this loaf?
Abby
- Reply
So moist and not overly sweet! I used flax eggs and the recipe turned out amazing!
Rachel
- Reply
wooohhooo!!!
Maria Assunta Menna šø
- Reply
I just make banana olive oil bread it is soooo delicious and very moist!ā„ļøš
Maria Assunta Menna šø
- Reply
Forgot to rate this recipeš¤Ŗšā„ļø
Emery
- Reply
SO GOOD thank you for the recipe as always! ā¤ļø
Regina
- Reply
A perfect recipe! One of my favorites
Rachel
- Reply
awww thanks
Karen
- Reply
Iāve made a lot of banana bread in my life. I only know how to bake two things well and Banana Bread is one of them. This is my new favorite, I love how healthy, light and fluffy it is! Itās also kids approved ā both my girls (7 and 4) love it as well!
Rachel
- Reply
omg thank you!!!
Sarah White
- Reply
So good and moist! I used almond flour instead of oat and it came out great. I also used super ripe bananas, so didnāt need the full sugar amount. I used about 3/4 the amount called for. Another banana bread hit from Rachel!
Sora
- Reply
Just made this! Wow!!!
Gabi
- Reply
Iām pretty sure Iāve made all of your banana bread recipes but this one is my favorite. You really know how to get the right texture and level of moisture in your baking recipes. Another winner!
Rachel
- Reply
awwww thanks gabi!!
Steph V
- Reply
Yummy
I used 1/2 cup rice flour, 1/2 cup buckwheat and 1 cup oat
Question: Why is there no salt in this recipe?
I added a pinch to mine.
Thank you!Rachel
- Reply
tbh i donāt love salt (i am weird) but can totally add if you want!! x
Jessica
- Reply
Amazing!! Rachel you are a flippinā genius. I have made sooo many of your recipes. Every single one incredible. Adding this one to regular rotation too. We added chocolate and crushed pecans. Very versatile bread. Thank you for designing effortless recipes. Absolutely incredible. Youāre a little kitchen magician. Wish I could share pictures! Thank you for promo codes too!! I use them all the time!
Trish
- Reply
This was so delicious! However, I had to cook it for 65 minutes and it was on the bottom rack.
Rachel
- Reply
probably because bottom rack!! x
Jane
- Reply
Just so it is clear, spelt flour is not gluten-free.
Rachel
- Reply
yes i am aware!
Isabel
- Reply
Just made this and it is sooooo good. Definitely will be a new staple in my house. Replaced olive oil with coconut oil because I didnāt have any and turned out great!!
Rachel
- Reply
yay!! thank you!!
