Dark Chocolate Olive Oil Skillet Banana Bread

This is a continuation of my long love affair with cake breads.  Cakes masquerading as bread.  I’m all about things being more awesome than they say they are, so I bring you this delicious skillet dark chocolate olive oil banana bread.  It’s a mouthful in more ways than one…

But don’t be fooled into thinking this is truly dessert.  It’s moist, dark, fudgy, but is a bittersweet flavor and not too sweet.  I like to use white whole wheat flour to add a bit more health (and a nuttiness), and the quality of dark chocolate chips you use (and the cocoa powder) does make a difference.

I like to use my old school cast iron skillet, and it slides easily out of the pan.  But I’ve used a simple non-stick cake pan and it cooked just as evenly.  I’ve tried this recipe a few different times to get the amounts right, and I always take it to work…where it gets devoured almost immediately.

Preheat the oven to 350° F.  Generously butter or grease the a 10-inch enameled or well-seasoned cast-iron skillet with olive oil (or line with parchment paper).  You can also use a 9-inch round cake pan or a 9×5-inch loaf pan; if you use the loaf pan, your baking time will be longer.

In a large bowl, mash the bananas up with a fork, then mix them together with the olive oil, eggs, sour cream, and vanilla.

Add in the flour, cocoa, brown sugar, baking soda, and salt, folding in until it’s just combined—don’t over mix!

Gently stir in the chocolate and pecans (if using), then pour the batter into the prepared skillet.  I like to sprinkle a few dark chocolate chips on top.

Bake until a toothpick inserted into the center of the bread comes out clean, about 25 to 35 minutes.  Start checking a little after 20 minutes for doneness, but it will probably take more like 30+.  I like mine a little gooey in the middle.  If you’re using a loaf pan, the baking time will be closer to an hour.

Let the bread cool in the skillet for 30 minutes, then turn it out onto a serving plate or cooling rack.  You can also serve it warm straight from the pan.

This will keep for a few days if covered or in an airtight container, but will start to get a little funky/fermented smelling after that.

Other pimped-out banana bread recipes you’ll love:

• Chai Spice Banana Bread
• Banana Bread with Espresso Glaze
• Double-Chocolate Peanut Butter Chip Banana Bread
• Bourbon Vanilla Banana Bread with Candied Walnuts

Skillet Dark Chocolate Olive Oil Banana Bread

• 1/3 cup of extra-virgin olive oil
  
• 2 large eggs, lightly beaten
  
• 1 1/2 cups of ultra ripe bananas (from about 3 large bananas)
  
• 1/4 cup of sour cream or plain Greek yogurt (full-fat is best)
  
• 1 1/2 teaspoons of vanilla extract
• 1/2 cup of all-purpose flour
  
• Just under 1 cup of white whole wheat flour (or you can use all-purpose entirely)
• 1/2 cup of unsweetened cocoa (I prefer Dutch-process)
  
• 3/4 cup of dark brown sugar
  
• 3/4 teaspoon of baking soda
  
• 3/4 teaspoon of sea salt or kosher salt
• 1/2 cup of dark chocolate chips
  
• Optional:  1/2 cup of chopped pecans or walnuts

1. Preheat the oven to 350° F.  Generously butter or grease the a 10-inch enameled or well-seasoned cast-iron skillet with olive oil (or line with parchment paper).  You can also use a 9-inch round cake pan or a 9×5-inch loaf pan; if you use the loaf pan, your baking time will be longer.
2. In a large bowl, mash the bananas up with a fork, then mix them together with the olive oil, eggs, sour cream, and vanilla.
3. Add in the flour, cocoa, brown sugar, baking soda, and salt, folding in until it’s just combined—don’t over mix!  Gently stir in the chocolate and pecans (if using), then pour the batter into the prepared skillet.  I like to sprinkle a few dark chocolate chips on top.
4. Bake until a toothpick inserted into the center of the bread comes out clean, about 25 to 35 minutes.  Start checking a little after 20 minutes for doneness, but it will probably take more like 30+.  I like mine a little gooey in the middle.  If you’re using a loaf pan, the baking time will be closer to an hour.
5. Let the bread cool in the skillet for 30 minutes, then turn it out onto a serving plate or cooling rack.  You can also serve it warm straight from the pan.  It will keep for a few days if covered or in an airtight container, but will start to get a little funky/fermented smelling after that.

Original recipe from Food 52

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