Olive Oil Chocolate Banana Bread

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This Olive Oil Chocolate Banana Bread is ultra-moist, deeply chocolatey, and naturally sweet from overripe bananas. Plus, it's super easy to make with no mixer required!

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The olive oil adds a subtle richness and tender crumb without feeling heavy, while enhancing the cocoa flavor in the best way.

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To make, whisk together the olive oil, brown sugar, and granulated sugar.

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Whisk in eggs one at a time until fully incorporated.

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Whisk in mashed bananas and vanilla.

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In a separate bowl, whisk the flour, Dutch cocoa, baking powder, baking soda, salt, and espresso powder.

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Fold the dry ingredients into the wet a few times.

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Fold in the chocolate chips just until everything is combined and no flour streaks remain.

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Pour into prepared loaf pan and top with more mini chocolate chips if desired.

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Bake at 375°F for 10 minutes. Then, without opening the oven, simply lower the temp to 350°F and bake for another ~40 minutes or until a toothpick inserted in the center comes out mostly clean.

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Cool in the pan for ~15-20 minutes, then invert to a wire cooling rack. Garnish with flaky sea salt, slice, and enjoy!

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For full recipe, instructions, helpful tips and more swipe up or visit blog!

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