Popular on Food52
130 Reviews
Ginny
December 19, 2023
This is an amazing recipe - had to sub with white sugar and used Greek yogurt. It's balanced and not too sweet, it's smooth, super chocolatey, moist and absolutely divine! I used mini dark chocolate chips and a round cake pan adding just a few minutes to the time for the skillet- it came out perfect. ITS SO GOOD! Part of my permanent lexicon. Thank you!
Donna F.
July 3, 2023
This recipe lends itself well to adaptations,for me that’s, use what I have in hand. No plain yogurt but had some vanilla Greek yogurt- had pastry flour and only a little bit of all purpose, and I lost one of my ultra ripe bananas - it decided going splat on the floor was just fine. I was just shy of the 1 1/2 cups. Guess they don’t grow bananas like they used to 😂 I’d call this a great chocolate bread with a hint of banana- wonder how a peanut butter swirl would fare here .. hmmm. Anyway, thanks this is a great recipe !
Ps I also did the cup for cup for my gf friends - it seemed a bit sturdier and equally as delish
Ps I also did the cup for cup for my gf friends - it seemed a bit sturdier and equally as delish
Cblicken
November 11, 2022
Love chocolate and good banana bread so I had to try this recipe! First time making it and it turned out delicious! It turned out perfectly moist and rich in dark chocolate flavor. Great rendition of banana bread. I baked it in a loaf pan for 55 minutes and wasn’t so sure if it was done as the toothpick didn’t come out clean, though it was probably the melted chocolate. So I baked it for another 10 minutes and it was good. Husband loved it too! Will definitely make this again!
Fidelma
September 25, 2022
I am not a lover of chocolate cake or banana bread but I decided to try this as I had the ingredients on hand. Wow! I made it in a loaf pan which did take about 55 mins.
The result is fabulous. Rich, moist, but not overly sweet. I will make this again, and again
The result is fabulous. Rich, moist, but not overly sweet. I will make this again, and again
Linda V.
February 6, 2022
Great recipe, moist and rich with chocolate! I added chocolate chips, cause that's what I had. Made mine in a loaf pan. Will add this to my banana bread collection 😋
Teton M.
February 2, 2022
Perfect. Followed recipe for loaf pan, no other adjustments other than I will definitely make 2 next time.
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!
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!
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!
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
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.
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.
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.
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.
Nancy M.
February 5, 2019
Stayed true to the recipe except for 2tablespoons orange zest. Baked in a loaf pan. Shared half the loaf.
Consensus: killer banana bread! This is a 'little black dress' of a treat! Coffee or vin santo, fits right in.
Consensus: killer banana bread! This is a 'little black dress' of a treat! Coffee or vin santo, fits right in.
EmilyC
February 9, 2019
Oh, this with vin santo! I like your style!! : ) Thanks Nancy for your note!
Alyse O.
January 29, 2019
I too added 2-tsp of ground espresso and makes this in a springform pan (I don’t own cast-iron cookware). The middle part of the cake still had some raw batter in the center after baking it 35-min, cooling completely and cutting into it the next morning. Pretty delicious taste; very moist! Will definitely make again but may have to wait try it in a cast-iron skillet...
EmilyC
February 4, 2019
Hi Alyse -- If you have a loaf pan, you can use that, too! But like a springform pan, the baking time will be longer. A loaf of this often takes close to an hour for me. Hope this helps!
SandraM
January 28, 2019
Made this today in my cast iron skillet. So good! Added some espresso powder as suggested in the comments. (Really good suggestion!)
Will definitely be making this again.
Will definitely be making this again.
EmilyC
January 28, 2019
Yay! So glad you liked it, Sandra! I've yet to try the espresso powder but I love that suggestion, too! Thanks for trying this and circling back.
Nancy
January 23, 2019
This is a cake, not a banana bread. Chocolate bars no longer come in a 4 oz size, they are 3.5 oz or less. Heaven help us when Nestle reduces the quantity of chocolate chips in a bag. I used half unbleached and half whole wheat flour.
Nancy
January 23, 2019
I baked in small loaves, and even the small ones took 35 minutes to bake because this is so moist and rich.
EmilyC
January 28, 2019
Hi Nancy -- I typically use Ghiradelli bars (found in the baking aisles of most supermarkets), which are exactly 4-ounces in size. Other brands like Baker's also come in 4-ounce bars. Hope this helps!
Marie-Claude S.
January 16, 2019
This recipe looks amazing! Any idea what I could replace the sour cream/yogurt with? One of my guests is allergic to dairy products. Thank you!
Natalie G.
January 17, 2019
Maybe you could use a nut yogurt plus a 1/2 tsp of baking soda, Or a vegan sour cream.
Barbara
January 5, 2019
Wow, what a delicious cake! So moist and tender! Made it exactly according to directions. Next time (and there will be a next time very soon!) I’ll add 1-2 tsp of granulated espresso granules to intensify chocolate flavor. Turned out perfectly in my 10 in cast iron pan. A sure winner!
EmilyC
January 6, 2019
So happy you liked this, Barbara!! Love the espresso idea—yum! Thanks for trying and circling back!
Dianne
November 3, 2018
Wow- this is so good! I have never, until now, found a really good chocolate banana bread recipe. It’s delicious and easy to make. I didn’t have yogurt or sour cream so instead I used powdered buttermilk that I had in my pantry with 1/4 c of water. [I wonder if I could convert this to regular banana bread by replacing the cocoa with flour? Altho don’t know why I’d ever not want chocolate :) ] So perfect - thank you!
Jayde M.
October 10, 2018
I had bananas I needed to get rid of - I NEVER bake, because it's dangerous - I just made this but left out the dark chocolate & pecans. My God this was INSANE. I don't have a skillet so popped it into my loaf tin. 15 minutes after it had come out the oven, my (3) kids & boyfriend totally smashed the whole thing. No cream on the side, just like that haha! It was so amazing, I'll definitely bake this again.... Not any time soon otherwise I'll need to spend double sessions in the gym LOL!
Danielle W.
March 16, 2018
I made the cake with 1 c. almond flour and 1/2 c. buckwheat flour and used a 12-inch cast iron skillet. The taste was great but, oddly, it was both moist and crumbly! I am guessing the buckwheat flour may be the reason for the latter and may try another flour next time. It was very good, however, and I would definitely make it again.
Jordan
March 9, 2018
The batter is great as cupcakes too! Some of the most delicious and moist cupcakes I've come across. I didn't change the recipe at all, just checked the doneness with a toothpick about 5 earlier than the suggested baking time. Top with a rich chocolate buttercream frosting and you've got Triple Chocolate Banana Cupcakes!
Alice
April 23, 2018
Sweet! I was just wondering about cupcakes and frosting versions, thanks for sharing your review.
Was also wondering if a banana cream frosting exists...
Was also wondering if a banana cream frosting exists...
Tomoose
February 25, 2018
Allergic to bananas. Would it be OK to substitute apple sauce for the bananas?
EmilyC
February 27, 2018
Hi -- I really have no idea if the swap will work, but I feel like it's worth trying. Please report back if you give it a go.
Alyena
November 3, 2018
I tried using canned organic pumpkin from TJ's and it came out with more of a cake-like texture and it needed a little more sugar. This pumpkin from TJ's tends to be of a thinner consistency than the Libbey's. Should I add more flour? I want to try it again but want more of a quick-bread texture than that of a cake.
Elena
February 18, 2018
Made this recipe yesterday in a cast iron skillet, delicious! Never liked chocolate banana bread till now. Perfect balance of banana and chocolate flavor. Not only is it yummy, it’s easy to make. Might play with spices next time, maybe some cardamom, etc. Thank you for posting this recipe.
Ashley M.
February 11, 2018
Made this morning and it is AMAZING. I didn't know I needed another chocolate banana bread but I do! Love how it uses 1.5 cups of bananas! Really has a banana flavor. And because you bake it in a skillet it comes out a little thinner than a traditional banana bread in a loaf pan. And cooks in about 1/2 the time. Definite "keeper" recipe!
EmilyC
February 11, 2018
Wonderful to hear--thanks Ashley! I think the halved baking time is one of my favorite things about this bread...quicker to bake, quicker to eat! : )
Katie F.
February 10, 2018
I made an account to comment how delicious this recipe is! I did make some adjustments based on pantry needs. I made 12 large muffins instead (34 mins in the oven), used a mix of semisweet and milk chocolate, and used chopped figs instead of nuts. Because of the increase in sweetness, I lowered the brown sugar to 1/2 cup from 3/4. They are so incredibly moist, complex, and just sweet enough. Happy baking!
EmilyC
February 11, 2018
How sweet of you to create an account to comment here--thank you!! So glad you enjoyed the recipe!
McWoods
February 4, 2018
Made this today using my cast iron skillet (10 inch) passed down from grandma. I used sliced almonds due to a teen with a nut allergy. Fantastic result!! Such a deep chocolate flavor. First time baking with olive oil. While still warm it's like a dense cake. Upon cooling seemed more bread like. Thanks for the great recipe. Love Food52!!
Amy
January 28, 2018
This recipe is a winner for so many reasons. No electrics needed, easy, and DELICIOUS. I made it with my 8 year old son for a brunch this morning, and it was the hit of the party. Also gives me a whole new use for my cast iron pan, and serving it that way is so much more romantic. EXCELLENT.
Natalie G.
January 23, 2018
I just got this really lovely nutty olive oil so i was really excited to try this recipe. I added a four banana and substituted mascarpone for yougurt or sour cream (since i had some), for brown sugar (bc im out and not going to the store til tomorrow) white granulated and a couple teaspoons of molasses, added freshly grated cinnamon, and last minute drizzed in a little leftover pecan maple syrup. Used what was left in my kitchen for chocolate: a bit of a leftover
Bar of "wicked dark with puffed quinoa" from taza and about a handful of Ghirardelli semi-sweet. In the cast iorn skillet with olive oil And after i put it in the oven i realized i totally forgot the olive oil in the wet ingredients. But it came out fluffy and moist and beautiful. So then I topped it with 8 oz mascarpone, pinch of salt, 8 oz heavy cream, 1/3 c. powdered sugar and 1 tlbsp vanilla whipped til peaks formed YUM! Thank you for the inspiration!
Bar of "wicked dark with puffed quinoa" from taza and about a handful of Ghirardelli semi-sweet. In the cast iorn skillet with olive oil And after i put it in the oven i realized i totally forgot the olive oil in the wet ingredients. But it came out fluffy and moist and beautiful. So then I topped it with 8 oz mascarpone, pinch of salt, 8 oz heavy cream, 1/3 c. powdered sugar and 1 tlbsp vanilla whipped til peaks formed YUM! Thank you for the inspiration!
Katie K.
January 23, 2018
Baked with some alterations and it was very delicious. Used 1 cup almond flour, 1/2 cup whole wheat pastry flour, 1/2 cup brown sugar, whole milk greek yogurt, coconut oil (instead of olive oil), chopped chocolate and walnuts (I love a chunky texture for my banana bread), and baked in a loaf pan for 50 minutes. Roasted my not-quite-ripe bananas in the oven to make sure they were soft and flavorful. Bread had a fluffy texture and deep chocolate flavor, not too sweet. Next time might add more coconut oil for richness.
EmilyC
January 26, 2018
Thanks for your note! It'll undoubtedly be helpful to others wondering about alterations!
Susan
January 22, 2018
I used 3/4 c AP flour and 3/4 cup whole wheat. Fat-free Greek yogurt (what I had on hand) and everything else as written. Delicious!! BTW, when the bananas I have get too ripe on the counter, I put them in the freezer, peel and all. To use, take out about an hour before needing them, cut the end off, and just squeeze out the innards. They will hardly need mashing!
EmilyC
January 22, 2018
So happy that you tried and liked the bread--and great tip about the frozen bananas! I'm going to try this!
Danielle W.
January 21, 2018
Would this recipe work as is but with a 12-inch cast iron skillet?
EmilyC
January 22, 2018
Hi Danielle -- someone commented that she tried the bread in a 12-inch skillet with success, with a bake time of about 22 minutes. It'll be a thinner bread, but I think it should still bake up nicely!
Cindy A.
January 21, 2018
Has anyone tried this in a 9 or 10 inch cake pan?
Margaret A.
March 22, 2020
I used a Nordicware 9” cake pan with 2.4” high sides and it produced a gorgeous cake. I did use parchment as well.
Amazon:
Nordic Ware
Nordic Ware 46950AMZ Round Cake Pan, 9 Inch, Silver
Amazon:
Nordic Ware
Nordic Ware 46950AMZ Round Cake Pan, 9 Inch, Silver
Catherine G.
January 21, 2018
This looks like a lovely recipe but please make them printer friendly with thanks, C
Patrice H.
January 21, 2018
There’s a printer icon under the recipe title that will reformat it for printing.
Nicole S.
January 21, 2018
One thing I immediately noticed about this recipe is how you say one cup of chopped chocolate equals a 4 ounce bar. I don’t think so. I believe one cup of chopped chocolate or chocolate chips equals 6 ounces of chocolate, or two 3 ounce bars.
EmilyC
January 21, 2018
Hi Nicole: it may depend on how the chocolate is chopped! I break the chocolate into irregular chunks, and a 4-ounce bar is a level cup (I just checked)!
Lhos Y.
January 21, 2018
Hi, would gluten free flour work in this recipe as well as flax egg?
Lhos Y.
January 21, 2018
Ok I’ll try it, I have 3 very ripened bananas. I may not try for gf though but just vegan. Thanks for the reply. Best
Lhos Y.
January 21, 2018
So flax egg does work just fine. It’s came out nice and fluffy, not sure if it’s suppose to be fluffy but it was nice. But I only used one flax egg and an extra Tbsp of cashew milk. Best
ChiFoodLover
February 7, 2018
Hi Lhos, I know about the flax egg, but may I ask what you used for the sour cream/yogurt substitute? I'm newly vegan and would LOVE to try this recipe because it looks absolutely delicious. Thank you!
Lhos Y.
July 14, 2020
Ahhh so sorry didn’t reply a long time ago. Didn’t see this until now. I probably used kitehill yogurt or forager cashew yogurt. Or I used tofutti sour cream or both, if I had them in my fridge. As of now usually I have kitehill unsweetened yogurt in my fridge. But in 2018 i may have had forager. I don’t really remember though 😩. I’ll have to experiment with this recipe again. So sorry I didn’t reply 😪. Did you have any luck? Best
Emily |.
January 20, 2018
This is as indulgent as chocolate cake, loved it! Came out well from my cast iron skillet which is coated with olive oil, and gave a great unexpected slightly savory crust. I topped it with some lightly sweetened whipped cream with a splash of extra virgin olive oil.
EmilyC
January 21, 2018
Hi Emily -- I'm so happy you tried and liked this, and you're right, it's hard to know whether you're eating cake or bread (hehe)! : ) Love the way you topped it, I need to try that!
Paul
January 18, 2018
Sounds really good. I like the author's attitude about using what you have. About the suggestion to share banana recipes : muffins: 2 or 3 mashed/fork pureed bananas mix with 1/2 cup milk stiff ( I use soy) and 1 teaspoon or so of vinegar stir in 1 1/2 cups bran, let it sit while you mix in another bowl 1 cup flour, 1 teaspoon each baking powder and soda and cinnamon and a dash of salt. Back to the first bowl, add 1/2 cup brown sugar, 1/4 cup oil an egg and 1 teaspoon vanilla mix thst up, mix the two together, spoon into muffin tin and bake 360 for 20 minutes. You won't be sorry.
Paul
January 19, 2018
Thanks EmilyC, Say, I'm wondering why you specify Olive Oil. It has always seemed to me that Olive Oil is for savory things. I've never considered it for sweet things. Can you enlighten me? Thanks.
EmilyC
January 21, 2018
Hi Paul -- olive oil is so good in sweets since it lends a subtle savoriness and helps balance the sweetness! It definitely has a stronger flavor compared to vegetable oil or butter, but in certain sweets, that flavor pairs so nicely (like with chocolate in this bread!) Check out this cake as well--it's one of the best examples of the wonder of olive oil in sweets: https://food52.com/recipes/26709-maialino-s-olive-oil-cake
Kaitlyn F.
January 22, 2017
So so good. I really enjoyed making this recipe. It was simple and easily put together. I baked mine in a loaf pan with chopped pecans, chocolate, and chocolate chips! Wow. Hit the chocolate jackpot. Thank you for sharing! This one will be a regular! :)
EmilyC
January 22, 2017
I'm so, so happy to hear this, Kaitlyn! My kids and I just made a loaf of it today; it's become a new favorite. Thanks so much for trying it and letting me know how it turned out!
calendargirl
January 9, 2017
Happy New Year, Emily! This looks amazing and I can't wait to try it. Bananas are ripening on the counter now... Thank you!
EmilyC
January 10, 2017
Happy New Year to you, too!! Yay for ripening bananas!! Hope you like this. We rarely finish banana bread because we get bored of it...not so with this one! : )
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