Healthy Olive Oil Banana Bread....great for lunch boxes.
- annaritan
- Jul 19
- 3 min read
If there’s one recipe I find myself making on repeat, it’s this banana bread.
It's soft, moist, naturally sweetened and packed with nourishing ingredients that make it perfect for breakfast, morning tea, afternoon snacks or popping into lunch boxes. It's also one of those recipes that uses up those overripe bananas sitting on the bench (because somehow, they always seem to appear!).
Unlike many café or store-bought banana breads that are loaded with vegetable oil, refined sugar and banana flavour, this version is made with extra virgin olive oil, naturally sweetened with maple syrup, and contains whole ingredients that provide fibre, protein and healthy fats to help keep little tummies fuller for longer.
The best part? It comes together in one bowl, freezes beautifully and is always a winner with kids and adults alike.
Why I love this recipe
As a paediatric dietitian, I'm always looking for recipes that tick a few important boxes; they're simple to make, contain nourishing ingredients, and most importantly, that kids actually enjoy eating.
This banana bread does exactly that.
Each slice provides a combination of carbohydrates for energy, fibre to support healthy digestion, protein to help with growth and repair, and healthy fats to keep little bodies fuelled between meals. It's a much more satisfying option than many packaged snacks and makes a fantastic addition to school lunch boxes.
Why extra virgin olive oil?
One of my favourite swaps in baking is replacing vegetable oil with extra virgin olive oil.
Extra virgin olive oil is rich in heart-healthy monounsaturated fats and naturally contains polyphenols; plant compounds that act as antioxidants, helping to protect our body's cells from damage.
For baking, I recommend choosing a light-flavoured, cold-pressed extra virgin olive oil. It gives all the nutritional benefits without overpowering the flavour of the banana bread, leaving you with a beautifully soft, moist loaf.
The Best Banana Bread Ever
Ingredients
3 ripe bananas
3 cups self-raising flour
1/2 cup light-flavoured extra virgin olive oil
1/3 cup maple syrup
2 large free-range eggs
2 teaspoons ground cinnamon
1 cup full cream milk (or milk alternative)
Method
Preheat your oven to 165°C fan-forced and line a loaf tin with baking paper.
Mash the bananas in a large bowl.
Add the eggs, extra virgin olive oil and maple syrup, and whisk until well combined.
Then add in the self-raising flour, cinnamon and milk, gently fold everything together until just combined. Be careful not to overmix, as this helps keep the loaf light and fluffy.
Pour the mixture into the prepared loaf tin.
Bake for 50–60 minutes, or until a skewer inserted into the centre comes out clean.
Allow to cool before slicing.
Enjoy fresh or pop slices into lunch boxes throughout the week.
Storage
This banana bread stores beautifully, making it perfect for meal prep.
Store in an airtight container at room temperature for up to 3 days.
For longer storage, slice the loaf and freeze individual portions in an airtight container or freezer bag for up to 3 months. Simply remove a slice the night before or pop it into the lunch box frozen, it will thaw by morning and be ready to enjoy.
Dietitian's Tip
The riper the bananas, the sweeter and more flavourful your banana bread will be naturally, meaning you don't need to rely on lots of added sugar.
This is one of those recipes you'll find yourself making again and again, and once you've tried it, I think you'll understand why we call it The Best Banana Bread Ever!
X Anna
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