Chocolate and Bananas

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Not another Banana bread?  EmilyC at Food52 to the rescue with this amazing recipe for Dark Chocolate-Olive Oil Skillet Banana Bread.

EmilyC says “The recipe is flexible: substitute Greek yogurt for sour cream, use a combination of all-purpose and whole-grain flours, and add walnuts or almonds in place of the pecans (or omit the nuts entirely). If you don’t have cocoa powder in your pantry, replace it with an equal amount of flour. If you don’t have a chocolate bar to break into shards or a bag of chocolate chips, it’ll be good with just the cocoa.”

I’ll be hitting the kitchen to try this one out!


  • 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
  • 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
  • cup (113g) coarsely chopped dark chocolate (equals a 4-ounce bar), or an equal amount of dark chocolate chips
  • 1/2cup (65g) chopped pecans or walnuts (optional)

Click here to recipe instructions at Food52.

#food52 #chocolate #bananas #bananabread #baking #thingswelove #becausewecan

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