We love the unexpected combination of dark chocolate, ripe bananas, and olive oil in this visually-appealing skillet dessert. Top, if desired, with whipped cream or a scoop of premium vanilla ice cream, the latter drizzled with a bit of olive oil.
- 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 coarse salt (kosher or sea)
- 1/3 cup extra virgin olive oil
- 2 large eggs, lightly beaten
- 1 1/2 cups very ripe bananas (2 to 3), mashed to a smooth purée with a fork
- 1/4 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 1 cup (4 ounces) coarsely chopped dark chocolate
- 1/2 cup chopped pecans or walnuts (optional)
- Whipped cream or vanilla ice cream, for serving (optional)
Preheat the oven to 350°F. Generously butter or grease with olive oil a 10-inch enameled or well-seasoned cast iron skillet, or a 9×5 loaf pan. (If your skillet isn’t well-seasoned, you can line the bottom with a round of parchment paper.)
In a large bowl, whisk together the flour, cocoa, brown sugar, baking soda, and salt.
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 just until combined. Fold in the chocolate and pecans (if using), again just until combined. Scrape the batter into the prepared skillet.
Bake until golden brown and a toothpick or knife inserted into the center of the bread comes out clean, about 28 to 35 minutes (start checking at about 22 minutes for doneness). Let cool in the skillet for about 20 to 30 minutes. Cut into wedges. Serve warm or at room temperature straight from the pan, topped, if desired, with whipped cream or ice cream. (If using a loaf pan, the baking time will be closer to 55 to 65 minutes. Let the bread cool in the loaf pan for about 10 to 15 minutes, then run a knife around the edge of the pan and invert the bread onto a cooling rack.)
Serves 8 — recipe from Food52.com