Oops, I did it again. Remember that time I posted dark chocolate granola after sharing my basic granola recipe with you? I love that basic granola so much I make it just about every week, but the chocolate version? Don’t even get me started. It’s too good. Well, this banana bread was born of the same thought process. You know, the one that goes like this: why make regular old ___ when I can make chocolate ___? Now, don’t get me wrong. I love the original recipe; it’s just that I love it so much I want to add chocolate to it. It’s like the ultimate sign of affection. If you like it then you should’a put chocolate in it. (Cue Justin Timberlake in tights)
This banana bread starts off the same as the original: super ripe bananas, maple syrup, olive oil, whole wheat flour, and lots of love. Here, cocoa powder fills in for some of the flour, and a handful of dark chocolate gets tossed in. There’s a pinch of cinnamon to help round out the cocoa, and the olive oil and maple syrup both enhance the dark, rich chocolaty flavor. We’ve already talked about how chocolate is a superfood worthy of your respect and admiration, so I won’t go into detail about the healthy nature of this banana bread. I might suggest, however, that leftovers get crumbled up on top of yogurt or chia pudding for breakfast, because hot damn this banana bread is good AND good for you.
It’s hard for me to narrow my love of banana bread down to one single reason why you should make it for yourself. There’s the simple, wholesome ingredient list, the nostalgic flavor profile, and the fact that it tastes even better after a day or two. There’s the frugality of using up overripe bananas, the fact that it’s made in 1 bowl, or that it bakes up just as beautifully as muffins or a round cake as in a loaf pan. My favorite part might be that I can have the batter done and ready to go in the time it takes to preheat the oven. I mean, really, banana bread is the quintessence of old-school easy baking. 
My guess is that you don’t need any convincing, though. You’re here, after all, reading all this hullabaloo about food + my life. So stock up on bananas now, and you’ll be in banana bread city this weekend. If you give this recipe a try, let me know how it turns out! Leave a comment below, or tag me on Instagram with #bakedgreens so I can see all your banana bread creations! Fawning over pictures of banana bread online is one of my favorite pastimes, dontchaknow. ???
Dark Chocolate Olive Oil Banana Bread
Ingredients
- 3 ripe bananas*
- 1/3 cup olive oil
- 1/3 cup maple syrup**
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup whole wheat flour***
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup dark chocolate chips
Instructions
- 1. Preheat oven to 350 degrees Fahrenheit. Grease a standard loaf pan with nonstick spray, or line with parchment.
- 2. Put bananas, oil, maple syrup, vanilla, and egg into a large mixing bowl and mash with a potato masher until everything is combined. A few small banana bits visible is fine, it doesn't need to be completely smooth.
- 3. Add all remaining ingredients and stir with a wooden spoon just until combined. Do not overmix. Pour into prepared pan, and bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
Notes
**This is the perfect amount of sweetness for my tastes. If you'd prefer a slightly sweeter bread, increase maple syrup to 1/2 cup. Maple syrup may also be swapped for an equal amount of any sugar you have available.
***My favorite whole wheat flour is white whole wheat, for its milder flavor. Regular whole wheat or all purpose, or a combination of the two, will work just fine here.
Can I interest you in a half a loaf of banana bread?