Ingredients
Scale
- 1 cup (120 g) all-purpose flour
- ¼ cup (30 g) cocoa powder
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ tsp espresso powder
- ½ cup (120 ml) olive oil
- ½ cup (100 g) brown sugar
- ½ cup (100 g) granulated sugar
- 2 eggs (room temp)
- 1 tsp vanilla extract
- ½ cup (120 g) sour cream
- 1 cup (240 g) ripe bananas (mashed; about 2-3 medium bananas)
- ½ cup (90 g) dark chocolate chips + a few extra for the top
- ½ cup (90 g) semi-sweet chocolate chips + a few extra for the top
- 1 tbsp (8 g) all-purpose flour (for dusting chocolate chips)
- ¼ banana (2 long thin slices from a banana)
- 1 tsp granulated sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder until well combined.
- In a large bowl, combine olive oil with brown sugar and granulated sugar. Mix until smooth. Add eggs, vanilla extract, sour cream, and ripe bananas, mixing until fully combined.
- Gradually fold the dry ingredients into the wet ingredients using a rubber spatula or wooden spoon until just combined. Avoid overmixing!
- In a small bowl, dust the dark and semi-sweet chocolate chips with flour to prevent them from sinking. Gently fold them into the batter.
- Pour the batter into the prepared loaf pan. Top with a few extra chocolate chips and the banana slices dusted with sugar for a decorative touch.
- Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. The top should be domed and slightly firm to the touch.
- Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
This bread pairs perfectly with coffee and can be stored at room temperature for a few days or refrigerated for a longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian