Make Ahead

Cracked Top Olive Oil Banana Bread

November 16, 2014
6 Ratings
  • Makes 1 Loaf
Author Notes

I am always on the hunt for the perfect banana bread and I think I've found it! This is the best crust for banana bread I have ever made! It's the baby of Cook's Illustrated, Huffington Post and Giada DiLaurentes. Crunchy with just a touch of sweetness. This bread never disappoints me; hints of olive oil ring through while the brown sugar give it a great texture and taste! —linda stojak

What You'll Need
  • 3/4 cup Dark Brown Sugar
  • 1/4 cup Greek Yogurt (Sour Cream is fine too)
  • 1/2 cup Olive Oil
  • 1 tablespoon Vanilla
  • 2 Eggs
  • 2 cups Flour
  • 1 pinch Salt
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 or 1 1/4 cups RIPE bananas (mashed)
  • Feel free to add any nuts or chocolate chips!
  1. Preheat the oven to 350 degrees
  2. In a large bowl, whisk the: Dark Brown Sugar,Greek Yogurt or Sour Cream, Olive Oil, Vanilla and Eggs until combined. Add the Flour, Salt, Baking Powder and Baking Soda and stir gently until just incorporated. Watch out and don't over mix
  3. Stir in Banananas and whatever nut/addition you are using
  4. Pour in a prepared pan and sprinkle a thin layer of sugar over the top (this is what makes the crust!)
  5. Bake for about 45 minutes to 1 hour until a toothpick comes out clean but still wet (if it's not done by then lower the oven to 325 and keep checking on it). Cool for 10-15 minutes in the pan and then transfer to a wire rack or directly to your mouth!

See what other Food52ers are saying.

  • Marie-Anne Aghazadian
    Marie-Anne Aghazadian
  • Mary Ellen Cofta McManus
    Mary Ellen Cofta McManus
  • C
  • linda stojak
    linda stojak

7 Reviews

Elle March 23, 2023
Truly this was soooo good! Crispy top, moist inside. Took about 15 min longer in my ancient oven. The loaf is HUGE! Split it with neighbor. Froze some too. This took me back to days when my grandma made banana bread. Absolutely delicious!
Marie-Anne A. September 6, 2022
Everything I love in banana bread:
Moist, tasty, and healthy fat!
Mary E. July 9, 2019
Ok I have made a lot of banana breads in my day and this might just be my favorite. I added extra bananas that had been defrosted and the results were amazing.
Burton April 28, 2019
Why the heck was this recipe under the Passover tag?!? It's literally a bread recipe! The biggest requirement for Passover food is that it not contain any flour!
cld December 12, 2015
This was very yummy. I used Einkorn 1 cup, sprouted rye 1/2 cup and korasan 1/2 cup, flour since that is what I had on hand. The olive oil makes it very moist and light.
C January 19, 2015
This was absolutely divine. I made mine with half whole wheat flour, light brown sugar, 1/2 TBSP of molasses, and chopped walnuts.
linda S. March 23, 2015
Sounds great! So glad you liked it!