Cast Iron

Dark Chocolate-Olive Oil Skillet Banana Bread

by:
January  7, 2017
47 Ratings
Photo by Julia Gartland
Author Notes

You may be asking yourself, do I really need another recipe for banana bread? The answer to that question is yes, yes you do, because dark chocolate (in two forms), olive oil, tangy sour cream, and banana are pretty great together. If you don’t have a 10-inch cast-iron skillet, the batter bakes up nicely in a loaf pan.

Featured In: Banana Bread Meets Olive Oil Cake (And Chocolate, Too)EmilyC

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Dark Chocolate-Olive Oil Skillet Banana Bread
  • Serves at least 8
Ingredients
  • 1 1/2 cups (180g) unbleached all-purpose flour
  • 1/2 cup (43g) unsweetened cocoa (regular or Dutch-process)
  • 3/4 cup (140g) dark brown sugar
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon sea salt or kosher salt
  • 1/3 cup (80ml) extra-virgin olive oil
  • 2 large eggs, lightly beaten
  • 1 1/2 cups (350g) ultra ripe bananas (from about 3 large bananas), mashed with a fork into a smooth puree
  • 1/4 cup (60g) sour cream or plain Greek yogurt (full fat is best)
  • 1 1/2 teaspoons vanilla extract
  • 1 cup (113g) coarsely chopped dark chocolate (equals a 4-ounce bar), or an equal amount of dark chocolate chips
  • 1/2 cup (65g) chopped pecans or walnuts (optional)
In This Recipe
Directions
  1. Preheat the oven to 350° F. Generously butter or grease with olive oil a 10-inch enameled or well-seasoned cast-iron skillet, or a 9x5-inch loaf pan. (If your skillet isn't well-seasoned, you can line the bottom with a round of parchment paper.)
  2. In a large bowl, whisk together the flour, cocoa, brown sugar, baking soda, and salt.
  3. In a separate bowl, mix together the olive oil, eggs, mashed banana, sour cream, and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Fold in the chocolate and pecans (if using), again just until combined. Scrape the batter into the prepared skillet.
  4. Bake until golden brown and a toothpick or knife inserted into the center of the bread comes out clean, about 28 to 35 minutes (start checking at about 22 minutes for doneness). Let cool in skillet for about 20 to 30 minutes, and serve warm or at room temperature, straight from the pan. (If using a loaf pan, the baking time will be closer to 55 to 65 minutes. Let cool in the loaf pan for about 10 to 15 minutes, then run a knife around the edge of the pan and invert it onto a cooling rack.)

See what other Food52ers are saying.

  • Stephanie Venetsky
    Stephanie Venetsky
  • Nancy Lee
    Nancy Lee
  • Muhlyssa
    Muhlyssa
  • catalinalacruz
    catalinalacruz
  • Dindin S Catherine
    Dindin S Catherine
EmilyC

Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.

124 Reviews

MFL March 1, 2021
Delicious! I was uneasy about trying this recipe as I need Gluten-free and no dairy. It seemed like there might be too many changes, for one recipe! I used Bob's Gluten-free AP flour, and mixed 1/2 teaspoon extra baking soda into Kite Hill Almond yogurt as a reader suggested. It bubbled up, and I was worried the bread would explode in the oven. It didn't. The result was beautiful, light, rich and delicious. It did rise bit higher than I would have expected, in a 9X5" loaf pan.
 
Jenny5 January 25, 2021
Unbelievably delicious!! So i have an 11" skillet, buttered the edges and used a parchment round in the bottom. No problems with sticking at all. I used 1 cup ww pastry flour and 1/2 cup quinoa flour - no problems there either! I added 1 -2 teaspoons cooled espresso (eyeballed a small pour) and sprinkled the top with espresso sugar too. Mine came out light and cake like, but i really loved it as did my teenage son. If i had more eggs i'd pop it out of the pan and make a 2nd bread right now!
 
emma July 13, 2020
I've made this many times and it's always a hit. My only limiting factor is that we seldom have overripe bananas! I never want to clean my cast iron so I usually make this in an 8x8 pyrex. My only issue, which is self-induced: if you make this in an 8x8, the outer edges are done before the middle -- 325 for 40 minutes would probably promote a more even texture throughout. I usually use full-fat plain yogurt instead of sour cream or greek yogurt.
 
Good D. September 28, 2020
Emma, you can easily ripen bananas in your oven! Just place on a baking sheet and bake in a 300F degree preheated oven for about 20 minutes. Overripe bananas anytime!
 
Cathy R. May 25, 2020
This was amazing!!! Made it as a loaf and it turned out perfect!!
 
Stephanie V. April 21, 2020
I used a loaf pan, baked it for 55 minutes- turned out terrific.
I used only 1/2 cup sugar in the batter and sprinkled the top with turbinado sugar before baking for a crunchy crust.
I also used a mix of whole wheat flour and spelt flour- instead of AP.
Omitted the chocolate chips but did use walnuts, which I toasted first.
YUMMMMM. Thank you for providing this recipe!
 
Author Comment
EmilyC April 22, 2020
Glad you liked it Stephanie -- thanks for trying it!
 
Wayne April 6, 2020
I've baked this about ten times, now. My bake times are always a little longer. It is very well liked and won't go stale rapidly. Several people have compared it to a skillet brownie. Thanks. Wayne
 
Author Comment
EmilyC April 7, 2020
So glad this recipe has made it into your rotation, Wayne! I just baked it with my daughter over the weekend. I've taken to calling it a cake; I think that skillet brownie comparison is apt too. Thanks for your note!
 
Nancy L. April 2, 2020
With a few too many ripe bananas, I was looking for a different way to use them. This bread (or cake) is beyond amazing. Perfection in a pan - rich, flavorful and not too sweet. Very easy to put together too. Only a couple of modifications. I used yogurt since I didn't have sour cream and added a bit of instant espresso, which I usually do when working with chocolate desserts. Now I have to give some way because two people, sheltering in place can clean that pan in less than a day. Make it!!! Your mouth and family will thank you.
 
Author Comment
EmilyC April 2, 2020
So glad you made and liked this, Nancy! Thanks for your note!
 
Nancy L. April 2, 2020
With a few too many ripe bananas, I was looking for a different way to use them. This bread (or cake) is beyond amazing. Perfection in a pan - rich, flavorful and not too sweet. Very easy to put together too. Only a couple of modifications. I used yogurt since I didn't have sour cream and added a bit of instant espresso, which I usually do when working with chocolate desserts. Now I have to give some way because two people, sheltering in place can clean that pan in less than a day. Make it!!! Your mouth and family will thank you.
 
Susan April 2, 2020
This cake looks delicious would it work in a springform pan if so what size. 10 inch & how long should the baking time be. Thank u
 
Tam December 13, 2019
I used white whole wheat, reduced brown sugar to 1/2 cup, 1 cup of chocolate chips (seems like a lot of chocolate chips), and 1/4 cup of cocoa nibs instead of nuts due to allergies. My bananas were very ripe and sweet. The result was moist deliciousness. I couldn't wait the full 20-30 minutes to cool before cutting into it to try. Yum. I love baking in an iron skillet, never sticks and so easy to clean. My skillet was warm from the oven so only took about 25 minutes to bake.
 
Muhlyssa November 11, 2019
I did it in muffin tins instead of the skillet. I baked for about 25 minutes, I think they are slightly overbaked at 25 minutes.

I used Droste cocoa powder, which I just discovered after asking baking friends which cocoa powders they prefer for baking. I couldn’t believe how rich they came out.

Also, I used half light brown sugar and half dark, only because I didn’t have enough dark.

I will do it again in a skillet as the recipe suggests, I just wanted to do the muffins for portability to bring them to the office and they were a hit. But then again, what baked goods don't get devoured when you bring them to an office.
 
catalinalacruz October 19, 2019
Really more of a cake than a bread, but delicious nonetheless. I used 100% whole wheat flour, and it turned out very moist, not dry. Also used Dutch cocoa. Very chocolate-y tasting, so much so that the chocolate chips, which I didn't have, weren't missed. To make up for the missing chocolate chips, I added an additional 1/2 cup of walnuts. This recipe is a keeper, one to make again.
 
catalinalacruz October 13, 2019
After decades of baking, this is the first time I have seen a recipe call for either regular or Dutch processed cocoa. The former being acidic, and the latter being alkanized, I thought they would require different rising agents. Anyone have an explanation on why they can be interchangeable here?
 
mpeterse29 July 12, 2019
Fantastic recipe! I bake it in a 8x5 inch loaf pan for ~65 minutes and it turns out beautifully.
 
Dindin S. June 5, 2019
Delish. I used loaf pan, baked it for 55 minutes. I have to say that qua color this cake looks so scary dark, however it tastes so yummy!
 
Scott S. April 21, 2019
This was fantastic! I multiplied ingredients by 1.5 (by weight) and cooked in a 12” cast iron skillet for just around 32 mins. Came out absolutely perfect. A keeper for sure!
 
LULULAND April 12, 2019
Good but I cooked the loaf pans for 65 min and it wafs dry. Used 1/2 whole wheat, maybe that was why. Next I would add more sugar and a dash more salt. Coffee, and a dash of cinnamon.
 
keithcancook April 7, 2019
It,s good..similar to Gourmet/Banana Chocolate Walnut Cake
 
ChefyMcChefFace February 25, 2019
Made this in my cast iron- used a parchment round since I didn't trust my seasoning. It comes out easily and is really delicious- more decadent than any bread I ever had. I did have espresso, so I'll try that next time. My one tweak would be a touch more salt. It's very rich and needed a bit more balance.
 
ChefyMcChefFace February 25, 2019
Ugh- can't edit. I DID NOT have espresso. Must learn to proof read.
 
Leli S. February 24, 2019
Very good: moist, not too sweet, nice banana flavor underlying the chocolate. Took about 32 minutes to cook through in a 10 inch cast iron skillet. Followed recipe almost exactly - in the chocolate measurements included a small amount of unsweetened Valrhona chocolate bar cut into pieces. Only had to purchase one ingredient (sour cream) - everything else in fridge or pantry. Would definitely make it again.