Chocolate-EVOO-Sourdough Discard Banana Bread.
If you’ve never tried double chocolate banana bread you’re missing out. Plus, adding a super fruity extra virgin olive oil… game changer. It might sound crazy, but dark chocolate and olive oil are a match made in heaven. It tastes like a fudgy banana brownie and is absolutely addicting. Once you’ve mastered my OG banana bread, I’d highly recommend trying this variety.
ingredients:
3 very ripe bananas
1 egg
6 tbsp high-quality extra virgin olive oil (you want to be able to taste the flavor so use the good stuff)
1 tsp vanilla extract
2/3 cup granulated sugar
100 grams sourdough starter discard (optional)
150 grams all-purpose flour (175 grams if not using discard)
25 grams of Dutch-processed cocoa powder (use Dutch-processed cocoa, its higher quality and much better tasting, less acidic than regular cocoa)
a pinch of kosher salt (I use diamond kosher)
1 tsp baking soda
a dash of cinnamon
4 oz of chocolate (I use the Guittard 65% cocoa bars roughly chopped)
a few tbsp of turbinado sugar
special equipment:
Method:
1. peel and mash the ripe bananas in a medium mixing bowl with a whisk, they should be ripe enough that they fall apart easily (I like to leave mine slightly chunky)
2. add in all your wet ingredients and mix thoroughly
3. add in all your dry ingredients, including the chocolate, and mix until combined (adding in the chocolate with the flour prevents over-mixing)
4. transfer into the greased loaf pan
5. using a knife or wooden skewer trace a line down the center of the pan (this will create a perfectly domed top that cracks in the center)
6. sprinkle the top with a thick and even layer of turbinado sugar for a sweet and crunchy top
7. bake at 350 degrees F for about an hour (I start checking with a skewer after 40 minutes)
8. once baked, let it cool in the pan for about 15-20 minutes before transferring it out and onto a wire cooling rack
9. if you can resist, let it cool completely, or go ahead and cut a big slice and enjoy!