Dark Chocolate-Olive Oil Skillet Banana Bread

By • January 7, 2017 4 Comments

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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.EmilyC

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Serves at least 8

  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 cup unsweetened cocoa (regular or Dutch-process)
  • 3/4 cup dark brown sugar
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/3 cup extra-virgin olive oil
  • 2 large eggs, lightly beaten
  • 1 1/2 cups ultra ripe bananas (from about 3 large bananas), mashed with a fork into a smooth puree
  • 1/4 cup sour cream or plain Greek yogurt (full fat is best)
  • 1 1/2 teaspoons vanilla extract
  • 1 cup coarsely chopped dark chocolate (from a 4-ounce bar), or an equal amount of dark chocolate chips
  • 1/2 cup chopped pecans or walnuts (optional)
  1. Preheat the oven to 350° F. Butter or grease with olive oil a 10-inch 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 30 to 38 minutes (start checking at about 25 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.)

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