Double Chocolate Olive Oil Banana Bread

When you just didn’t eat those bananas fast enough! Olive Oil does the trick again by making the texture of this bread so tender and moist.


  • 3 medium-to-large very ripe bananas (a very full cup when mashed)

  • ¾ cup light brown sugar

  • 1 large egg

  • ¼ cup plus 2 tablespoons The Olive Scene Mild Extra Virgin Olive Oil

  • 1 teaspoon pure vanilla extract

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

  • 1 cup flour (all purpose)

  • ½ cup cocoa powder (Dutch-process)

  • 1 cup semisweet or bittersweet chocolate chunks or chips


  1. Heat your oven to 350°F. Butter a 9×5-inch loaf pan, or spray it with a nonstick baking spray.

  2. In a bowl, sift together flour, cocoa, baking soda and salt, and set aside.

  3. Mash bananas in the bottom of a large bowl.

  4. Mix in the brown sugar, breaking up lumps. Whisk in the egg, oil, and vanilla.

  5. Fold in dry and wet ingredients with a spoon until just combined.

  6. Stir in chocolate chunks or chips.

  7. Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out clean.

  8. Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack to cool for 30 min.

  9. Flip back over and serve warm or at room temperature.

  10. Wrap cooled banana bread in foil to keep fresh, for up to 3 days.