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Olive Oil Banana Bread with Chocolate Chips
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins

This olive oil banana bread is a take on my go-to recipe, with wholesome additions like whole wheat pastry flour and not as healthy ones like a whole mess of bittersweet chocolate. The recipe below fits a standard 9 x 5-inch loaf pan. I have only an 8 1/2 x 4 1/2-inch one and so I poured the extra batter into a couple of greased ramekins and pulled them from the oven after 45 - 50 minutes.

Recipe Type: Dessert
Author: Brooklyn Supper
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 3/4 cup turbinado sugar plus 2 tablespoons, divided
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1 cup bittersweet chocolate wafers or very rough chopped bittersweet chocolate
  • 1/3 cup olive oil
  • 1/4 cup plain whole-milk yogurt
  • zest of 1 orange
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 ripe bananas, lightly mashed (1 1/2 cups banana mash)
  1. Preheat oven to 350 degrees F. Liberally grease the sides of a 9 x 5 x 3-inch loaf pan and set aside.
  2. In a medium bowl, combine flours, 3/4 cup sugar, baking soda, cinnamon, and sea salt. Fold in chocolate wafers.
  3. In a large bowl, stir to combine olive oil, yogurt, orange zest, eggs, and vanilla. Fold in mashed bananas.
  4. Fold flour mixture into wet ingredients, stirring just until flour is mixed in.
  5. Spoon batter into prepared baking dish, sprinkle top with remaining 2 tablespoons sugar, and slide into oven. Bake 50 - 60 minutes, or until a toothpick comes out with just a few crumbs attached and the top is golden brown. Keep a close eye toward the end of cook time so as not to over bake.
  6. Cool 20 minutes, release from baking dish and cool completely or eat right away. Tightly covered, banana bread will keep several days at room temperature.