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.
In a true signal of adulthood, I buy bananas about every other week solely to let them get overripe and bake with them. But here’s the thing—I don’t actually like banana bread. It doesn’t appeal to me at all. So what I’ve ended up doing as a non-banana bread lover is accidentally starting a tradition of finding souped-up banana bread recipes to bring you.
Chai spices have been a favorite flavor combination of mine since I was in college and discovered Starbucks’ chai lattes (grande nonfat no-water chai, please!). So when I saw this recipe I knew I had to give it a try…the fragrant combination of the traditional cinnamon and ginger, with the warmth of cardamom and kick of black pepper and cloves is just divine.
So here’s another amazing OTT (over the top) banana bread recipe for you, and it’s definitely going in my regular rotation. I’ve linked to a few of my favorite other banana bread recipes at the bottom of this post if you’d like to give them a try as well!
One thing I’ll tell you up front—don’t be intimidated by the number of ingredients in the recipe. The lazy person in me kept me from trying this recipe for quite a while after I’d bookmarked it, but everything comes together very quickly and simply.
Oohhhhhh look at that warm, sweet, gooey glaze!
I’m not really into icings or glazes, but this espresso glaze takes something as simple as banana bread to a whole other level. This banana bread is fairly straightforward, albeit with a little topping of crunchy turbinado sugar and a hint of cinnamon and espresso powder. But add that glaze and you have a bona fide hit on your hands.
What’s great about the recipe is that it can feel really special, or just be an everyday sort of thing. I’m not hugely into banana bread, but I am hugely into this. Seriously, what are you waiting for? It can be in the oven in 15 minutes. Go. Go now.
You might also like: Chai Spice Banana Bread
Most normal people would look at a recipe for double chocolate banana bread and think, “hey, that sounds pretty amazing!”
But as we all know, I’m not normal. So my first thought was, “You know what would make this so much better? Peanut butter chips!”
(weirdly, this is a fairly normal question/answer I have with myself…)
Healthy? Nah. But amazing? You betcha.
This is super moist, almost fudgy, and the peanut butter chips take this to a whole new level. It’s not unhealthy (in fact, most of it’s not bad for you at all), but the peanut butter chips take this over the edge into dessert territory and up the calories and sugar quite a bit. Totally worth it in my world, though. READ THE POST
I’ve long been on the record as “meh” on banana bread.
As my two-year-old niece would say, it’s not…offensive. It’s just not something that calls to me on any level.
But let me tell you…bourbon sure does take this up a level! And candied walnuts don’t hurt either. What I’m saying is, this banana bread is AWESOME.
This recipe is also super easy and fast. It’s taking one of the most basic recipes many of us remember from our childhood and just taking it up a few notches. Vanilla bean paste instead of just extract. A subtle deep, almost caramel flavor from the bourbon. Beautiful sugar-crusted nuts for texture. If that isn’t an impressive dessert (okay fine, breakfast), I don’t know what is!READ THE POST
I don’t like banana bread. There—I said it. Cue the shock and hand-wringing and exclamations of my lack of humanity. I’ve heard it all. But I still don’t like banana bread.
THIS chocolate chip banana bread, however, is pretty freaking awesome.
I got the chance to fly out to eastern Washington in late January with my dad to visit my Grandma and some other family on his side. I see most of them maaayyybe every decade, often longer, so it was a great chance to catch up and reconnect.
My grandma had baked some banana bread that I ended up snacking on all weekend. It was dense and moist, like a flat little cake, and studded with chocolate chips. I loved it.
She gave me her recipe and I played with it a little, including using all whole wheat flour, leaving out the coconut (partly because I forgot), and using dark chocolate chips.
I also baked it in two shallow dishes instead of making a regular-size loaf, which I think actually was the best thing I could have done for even cooking and keeping everything moist.
This one’s for you banana bread lovers out there…
…of which I am not one. It’s one of my shameful foodie secrets. I’ve tried loving banana bread, I really have. And I don’t hate it. I just don’t LOVE it.
So when I saw this recipe that includes cinnamon and chocolate chips (two of my favorite things!), I thought that this would be the open door into me loving all banana baked goods…muffins, breads, and cake, oh my! (well, actually I love banana cake, so that doesn’t really count.)
Overall this cinnamon chocolate chip banana bread had awesome texture and flavor, and the whole wheat flour (I used white whole wheat) made it dense (read: hearty and filling) without being heavy.
The cinnamon almost made it a touch too intense—in some ways, I felt like the recipe would be better with EITHER the chocolate chips or cinnamon—but both worked really well with the banana. So while it didn’t change my mind, it IS probably the best banana bread I’ve had.READ THE POST