Olive Oil Banana Bread

by | Jun 12, 2019 | 10 comments

If you are looking for a wholesome, lighter, dairy free banana bread recipe with a high toastability factor then you must bake this Olive Oil Banana Bread. Preferably tonight so you can cut yourself a thick slice tomorrow morning, toast it to golden perfection and enjoy with lashings of butter. I suppose that would be counter productive to the dairy-free nature of this delicious bread but can you really have toasted banana bread without butter? Hmm, I think not.

Olive Oil Banana Bread - Cook Republic #dairyfree #healthybaking

Out of all the banana bread recipes on my blog, this is my second favourite after this recipe (because who can resist chocolate chips and frozen berries?). But it is my number one for an everyday banana bread that rises tall, holds its shape, produces a nice looking loaf and toasts like a dream. No wetness in sight for miles! The coconut flour takes care of this fact. The spices develop in flavour overnight and the bread smells and tastes even more amazing the next day.

I ALWAYS double the recipe and have four bowls going when I make this. For the same amount of trouble, I end up with two gorgeous loaves, instead of one. Often I’ll take the other loaf to a friend or just slice and freeze the whole thing as part of my meal prep for the coming weeks.

Olive Oil Banana Bread - Cook Republic #dairyfree #healthybaking Olive Oil Banana Bread - Cook Republic #dairyfree #healthybaking

Hope you love this Olive Oil Banana Bread, make it and share it with me on Instagram using @cookrepublic #cookrepublic and don’t forget to leave your feedback in the comments and rating below. Happy baking! x

Olive Oil Banana Bread - Cook Republic #dairyfree #healthybaking

OLIVE OIL BANANA BREAD

5 from 3 votes
Print Recipe Rate / Comment
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 8

Ingredients

  • 1 1/2 cups (200 g) wholemeal spelt flour
  • 1/2 cup (65 g) coconut flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon mixed spice
  • 1/2 cup coconut yoghurt
  • 1/4 cup water
  • 1/2 cup olive oil
  • 1/2 cup maple syrup
  • 1 egg
  • 3 ripe bananas, mashed
  • a handful of rolled oats
  • cinnamon sugar or raw sugar to sprinkle

Instructions

  • Preheat oven to 190°C (convention)/ 170°C (fan-forced/convection). Grease and line a 22cm X 9cm (base measurement) loaf tin with baking paper.
  • Add spelt flour, coconut flour, baking powder, salt, cinnamon and mixed spice to a large bowl. Toss to mix.
  • Place coconut yoghurt, water, olive oil, maple syrup and egg in a medium bowl. Whisk lightly until combined.
  • Pour the wet mixture into the dry mixture. Add the mashed banana. Mix gently with a wooden spoon until thoroughly combined.
  • Spoon batter into the prepared tin and smooth the top. Scatter oats and raw sugar/cinnamon sugar on top.
  • Bake in the pre-heated oven for approximately 40 minutes until golden and crusty and cooked through the middle. Turn oven off. Leave in the hot oven for another 10 minutes. Remove from oven and cool completely or enjoy warm.
  • Great when toasted. Can be sliced and individual slices can be wrapped in baking paper and stored in small ziplock bags in the freezer for a fast to-go breakfast.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

10 Comments
  1. Martyna @ Wholesome Cook

    Yum Sneh, Mia and I love baking on our Thursdays and banana bread is often on our menu. Will have to try this one!

    Reply
    • Sneh

      how cute! Mia is adorable and clearly a budding foodie. Hope you enjoy this bread Marty xx

      Reply
  2. Catherine maxey

    5 stars
    I converted it to using gluten free almond flour Instead of spelt. Rather than coconut yogurt I used full fat coconut milk and added a tsp of apple cider vinegar to get the tang of yogurt
    You get. Very good recipe. Not sure what mixed spice was so I added dry ginger.

    Reply
    • Sneh

      yum! that version sounds delicious! Glad you enjoyed it 🙂 Thanks for your lovely feedback x

      Reply
  3. Annette

    5 stars
    I love this recipe! (and anything with olive oil). I never would have thought to try making banana bread on an oil base before so this is something I have to make. Thank you, Sneh, for this wonderful idea! Pinned!

    Reply
  4. Sue H

    What is mixed spice? Recipe sounds delish!

    Reply
    • Sneh

      thank you! Mixed spice (from Britain) is a spice mix used in puddings in desserts with cinnamon as the dominant spice, kind of like pumpkin spice in America. https://en.wikipedia.org/wiki/Mixed_spice

      Reply
  5. Becky

    What would your substitute be for mixed spice?

    Reply
  6. d j m

    5 stars
    So hard finding recipes that are low sugar and taste nice for the young ones but this recipe is delicious! The whole family devoured them!
    I used whole meal plain flour instead of spelt and coconut flour and used Greek yogurt instead of coconut yogurt as those were the ingredients I had on hand! I also made them into muffins instead of loaf. Turned out perfect!

    Reply
  7. FiaraKague

    Thanks. for the recipe really helped in cooking. My husband was satisfied.

    Reply

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