This is a chocolate banana bread recipe, super moist, super clever and super delish. Dark chocolate and a cast iron skillet give this banana bread a stunning presentation. With cocoa and dark chocolate this is a lush, decadent chocolate bread experience.
So how is everyone’s January going? It’s been a tad on the boring side at our household. Not complaining at all. Nice and relaxing, just how we like it after the holidays. I’ve been catching up on my reading. Our book club read this month is The Thirteenth Tale. Anyone read it? Gothic, a bit mysterious, and quite a story.
That’s somewhat how I feel about this chocolate banana bread recipe. Baked in a cast iron skillet, it’s a bit gothic in appearance, a bit mysterious with its dark rich appearance and quite a delicious story after the dust has settled.
How to Bake Bread in a Cast Iron Skillet
Before I attempted to bake this chocolate banana bread in my cast iron skillet, I visited a few similar recipes to confirm that I knew what I was doing. Do you spray the skillet with Pam? Leave it dry? Coat the bottom of the pan with parchment?
Almost everything I read indicated that if your cast iron skillet is well seasoned, then the bread should bake just fine without any treatment. I’ve had my skillet for years, use it often and just assume that I’ve done my job correctly and the skillet is functioning as a cast iron skillet should.
But I was still nervous about the theory. To be safe, I cut a round of parchment paper to fit on the bottom of my skillet and it worked beautifully when I cut the first wedge for serving. I just hate to waste food, and didn’t want to dump a sticky mess in the trash, so will probably continue this method. If you’ve used your cast iron skillet to bake bread, ‘d love to hear from you about your experience.
This recipe is absolutely decadent. A good dose of olive oil and the bananas insure it’ll be beautifully moist. Both cocoa and chopped dark chocolate make this a chocolate lover’s dream. The addition of sour cream brings a welcome tangy creaminess and the bits of pecan remind you that you’re still in love with comfort food.
An easy recipe, this is perfect for about any event. This would be a big hit for a ladies luncheon, or a popular offering at your next book club gathering. And living up to its quick bread reputation, this is an easy recipe.
I served this two ways, once with a dollop of whipped cream, and another time simply sprinkled with powdered sugar. Both were delicious options.
Skillet Chocolate Banana Bread Recipe
I hope you give this dark chocolate banana bread recipe a try, and if you do please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.
And if you have a favorite chocolate banana bread recipe, let me know, I’d love to give it a try.
More Quick Bread Recipes
- Pumpkin Bread Made With Pumpkin Ale
- Old Fashioned Banana Nut Bread
- Lemon Zucchini Bread with Lemon Glaze
- Cinnamon Roll Quick Bread from Amy over at Belly Full
I’m sharing this over at Meal Plan Monday … check it out.
This is a chocolate banana bread recipe, super moist, super clever and super delish. Dark chocolate and a cast iron skillet give this banana bread a stunning presentation. With cocoa and dark chocolate this is a lush decadent chocolate bread experience.
- 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 sea salt or kosher salt
- 1/3 cup extra-virgin olive oil
- 2 large eggs lightly beaten
- 1 1/2 cups ultra ripe bananas (from about 3 large bananas), mashed with a fork into a smooth puree
- 1/4 cup sour cream or plain Greek yogurt (full fat is best)
- 1 1/2 teaspoons vanilla extract
- 1 cup coarsely chopped dark chocolate (equals a 4-ounce bar), or an equal amount of dark chocolate chips
- 1/2 cup chopped pecans or walnuts (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-inch 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 until just 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 skillet for about 20 to 30 minutes, and serve warm or at room temperature, straight from the pan. (If using a loaf pan, the baking time will be closer to 55 to 65 minutes. Let cool in the loaf pan for about 10 to 15 minutes, then run a knife around the edge of the pan and invert it onto a cooling rack.)
Serve with a dollop of whipped cream or sprinkled with powdered sugar.