Why is my banana bread always so dark?

Too much baking soda in banana bread will inevitably lead to too much browning . Baking soda will increase the pH of your banana bread batter, making it more basic or alkaline. At higher pH, Maillard browning reactions occur, leading to a darker colour much faster.

Should I take banana bread out of pan to cool?

Bake until golden brown and a toothpick inserted into the center comes out clean or a digital thermometer inserted into the center reads 200-205°F, about 55 to 65 minutes. Cool in the pan on a cooling rack for 15 minutes before removing the loaf from the pan to finish cooling completely .

Do bananas have to be black for banana bread?

When it comes to baking, you want bananas covered all over in brown spots that smell very fragrant. These are signs that the banana is fully ripe, although you can wait longer until the bananas are completely brown or even black on the outside for the most flavor .

What happens if you add an extra egg to banana bread?

Adding more eggs makes for a spongy, less flavorful banana bread . Doubling the number of eggs I was using resulted in a spongy cake with a moist texture. While the banana flavor was present, it wasn't as prominent as it was in other loaves. This had more of a hint of flavor.

Can you put too much banana in banana bread?

Fight the urge to use more banana than called for in your recipe. Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing . If you have bananas leftover, you can always freeze them for later use.

Is it better to bake banana bread in a glass or metal pan?

Is a Glass or Metal Pan Better for Baking? Since aluminum baking pans conduct heat more quickly and are easier to wash, store, and care for, I prefer them for baking in most circ*mstances. In fact, using glass or even ceramic baking pans for certain recipes, such as brownies or banana bread, may create adverse results !

Can dogs eat bananas?

Bananas are safe for dogs, but moderation is key . Bananas are high in sugar, so too much of it can put your dog at risk of developing medical conditions. You should give your dog only a few thin slices of banana once in a while. At least 90% of your dog's food should be regular dog food.

How do you know if bananas are too bad for banana bread?

Mold on bananas is fuzzy white, gray, or greenish—it looks a lot like mold on bread. If a banana smells rotten or fermented or is leaking fluid, it's time to say goodbye. If the fruit inside, not just the peel, is black, that's a sign that your banana is too far gone to safely eat.

Can you refrigerate bananas for banana bread?

Once bananas are at their peak ripeness, you can store them in the fridge or freezer for later .

Why is my bread too dark?

If the bread is too brown, try reducing the oven temperature by 25°F or use a shiny aluminum baking pan . The perfect loaf of bread is different for different people. If you like the flavor and texture of the bread you baked but prefer a lighter crust, eliminate the egg or milk wash. Oven thermostats vary over time.

Why does bread darken?

At its most basic level, the Maillard reaction is quite simple. When our food is heated to a temperature of at least 280°F, a chemical reaction occurs between amino acids (proteins) and carbohydrates (sugars) that causes it to brown . So essentially: protein + sugar + heat = browning.

Dark Chocolate-Olive Oil Skillet Banana Bread Recipe on Food52 (2024)

Cast Iron

by: EmilyC

January7,2017

4.7

57 Ratings

Dark Chocolate-Olive Oil Skillet Banana Bread Recipe on Food52 (1)

Serves at least 8

Jump to Recipe

Author Notes

You may be asking yourself, do I really need another recipe for banana bread? The answer to that question is yes, yes you do, because dark chocolate (in two forms), olive oil, tangy sour cream, and banana are pretty great together. If you don’t have a 10-inch cast-iron skillet, the batter bakes up nicely in a loaf pan.

Featured In: Banana Bread Meets Olive Oil Cake (And Chocolate, Too) —EmilyC

Test Kitchen-Approved

What You'll Need

Watch This Recipe

Dark Chocolate-Olive Oil Skillet BananaBread

Ingredients

1 ¹/₂ cups(180g) unbleached all-purpose flour
¹/₂ cup(43g) unsweetened cocoa (regular or Dutch-process)
³/₄ cup(140g) dark brown sugar
³/₄ teaspoonbaking soda
³/₄ teaspoonsea salt or kosher salt
¹/₃ cup(80ml) extra-virgin olive oil
2 large eggs, lightly beaten
1 ¹/₂ cups(350g) ultra ripe bananas (from about 3 large bananas), mashed with a fork into a smooth puree
¹/₄ cup(60g) sour cream or plain Greek yogurt (full fat is best)
1 ¹/₂ teaspoonsvanilla extract
1 cup(113g) coarsely chopped dark chocolate (equals a 4-ounce bar), or an equal amount of dark chocolate chips
¹/₂ cup(65g) chopped pecans or walnuts (optional)

Directions

Preheat the oven to 350° F. Generously butter or grease with olive oil a 10-inch enameled or well-seasoned cast-iron skillet, or a 9x5-inch loaf pan. (If your skillet isn't well-seasoned, you can line the bottom with a round of parchment paper.)
In a large bowl, whisk together the flour, cocoa, brown sugar, baking soda, and salt.
In a separate bowl, mix together the olive oil, eggs, mashed banana, sour cream, and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Fold in the chocolate and pecans (if using), again just until combined. Scrape the batter into the prepared skillet.
Bake until golden brown and a toothpick or knife inserted into the center of the bread comes out clean, about 28 to 35 minutes (start checking at about 22 minutes for doneness). Let cool in skillet for about 20 to 30 minutes, and serve warm or at room temperature, straight from the pan. (If using a loaf pan, the baking time will be closer to 55 to 65 minutes. Let cool in the loaf pan for about 10 to 15 minutes, then run a knife around the edge of the pan and invert it onto a cooling rack.)

Tags:

Banana Bread
Bread
American
Pecan
Olive Oil
Dark Chocolate
Fruit
Sour Cream
Make Ahead
Serves a Crowd
Cast Iron
Summer

See what other Food52ers are saying.

Ginny
Donna Frescura
Linda V.
Stephanie Venetsky
Nancy Lee

Recipe by: EmilyC

Popular on Food52

130 Reviews

Ginny December 19, 2023

This is an amazing recipe - had to sub with white sugar and used Greek yogurt. It's balanced and not too sweet, it's smooth, super chocolatey, moist and absolutely divine! I used mini dark chocolate chips and a round cake pan adding just a few minutes to the time for the skillet- it came out perfect. ITS SO GOOD! Part of my permanent lexicon. Thank you!

Donna F. July 3, 2023

This recipe lends itself well to adaptations,for me that’s, use what I have in hand. No plain yogurt but had some vanilla Greek yogurt- had pastry flour and only a little bit of all purpose, and I lost one of my ultra ripe bananas - it decided going splat on the floor was just fine. I was just shy of the 1 1/2 cups. Guess they don’t grow bananas like they used to 😂 I’d call this a great chocolate bread with a hint of banana- wonder how a peanut butter swirl would fare here .. hmmm. Anyway, thanks this is a great recipe !

Ps I also did the cup for cup for my gf friends - it seemed a bit sturdier and equally as delish

Cblicken November 11, 2022

Love chocolate and good banana bread so I had to try this recipe! First time making it and it turned out delicious! It turned out perfectly moist and rich in dark chocolate flavor. Great rendition of banana bread. I baked it in a loaf pan for 55 minutes and wasn’t so sure if it was done as the toothpick didn’t come out clean, though it was probably the melted chocolate. So I baked it for another 10 minutes and it was good. Husband loved it too! Will definitely make this again!

Fidelma September 25, 2022

I am not a lover of chocolate cake or banana bread but I decided to try this as I had the ingredients on hand. Wow! I made it in a loaf pan which did take about 55 mins.
The result is fabulous. Rich, moist, but not overly sweet. I will make this again, and again

Linda V. February 6, 2022

Great recipe, moist and rich with chocolate! I added chocolate chips, cause that's what I had. Made mine in a loaf pan. Will add this to my banana bread collection 😋

Teton M. February 2, 2022

Perfect. Followed recipe for loaf pan, no other adjustments other than I will definitely make 2 next time.

MFL March 1, 2021

Delicious! I was uneasy about trying this recipe as I need Gluten-free and no dairy. It seemed like there might be too many changes, for one recipe! I used Bob's Gluten-free AP flour, and mixed 1/2 teaspoon extra baking soda into Kite Hill Almond yogurt as a reader suggested. It bubbled up, and I was worried the bread would explode in the oven. It didn't. The result was beautiful, light, rich and delicious. It did rise bit higher than I would have expected, in a 9X5" loaf pan.

Jenny5 January 25, 2021

Unbelievably delicious!! So i have an 11" skillet, buttered the edges and used a parchment round in the bottom. No problems with sticking at all. I used 1 cup ww pastry flour and 1/2 cup quinoa flour - no problems there either! I added 1 -2 teaspoons cooled espresso (eyeballed a small pour) and sprinkled the top with espresso sugar too. Mine came out light and cake like, but i really loved it as did my teenage son. If i had more eggs i'd pop it out of the pan and make a 2nd bread right now!

emma July 13, 2020

I've made this many times and it's always a hit. My only limiting factor is that we seldom have overripe bananas! I never want to clean my cast iron so I usually make this in an 8x8 pyrex. My only issue, which is self-induced: if you make this in an 8x8, the outer edges are done before the middle -- 325 for 40 minutes would probably promote a more even texture throughout. I usually use full-fat plain yogurt instead of sour cream or greek yogurt.

Good D. September 28, 2020

Emma, you can easily ripen bananas in your oven! Just place on a baking sheet and bake in a 300F degree preheated oven for about 20 minutes. Overripe bananas anytime!

Cathy R. May 25, 2020

This was amazing!!! Made it as a loaf and it turned out perfect!!

Stephanie V. April 21, 2020

I used a loaf pan, baked it for 55 minutes- turned out terrific.
I used only 1/2 cup sugar in the batter and sprinkled the top with turbinado sugar before baking for a crunchy crust.
I also used a mix of whole wheat flour and spelt flour- instead of AP.
Omitted the chocolate chips but did use walnuts, which I toasted first.
YUMMMMM. Thank you for providing this recipe!

EmilyC April 22, 2020

Glad you liked it Stephanie -- thanks for trying it!

Wayne April 6, 2020

I've baked this about ten times, now. My bake times are always a little longer. It is very well liked and won't go stale rapidly. Several people have compared it to a skillet brownie. Thanks. Wayne

EmilyC April 7, 2020

So glad this recipe has made it into your rotation, Wayne! I just baked it with my daughter over the weekend. I've taken to calling it a cake; I think that skillet brownie comparison is apt too. Thanks for your note!

Nancy L. April 2, 2020

With a few too many ripe bananas, I was looking for a different way to use them. This bread (or cake) is beyond amazing. Perfection in a pan - rich, flavorful and not too sweet. Very easy to put together too. Only a couple of modifications. I used yogurt since I didn't have sour cream and added a bit of instant espresso, which I usually do when working with chocolate desserts. Now I have to give some way because two people, sheltering in place can clean that pan in less than a day. Make it!!! Your mouth and family will thank you.

EmilyC April 2, 2020

So glad you made and liked this, Nancy! Thanks for your note!

Nancy L. April 2, 2020

Susan April 2, 2020

This cake looks delicious would it work in a springform pan if so what size. 10 inch & how long should the baking time be. Thank u

Tam December 13, 2019

I used white whole wheat, reduced brown sugar to 1/2 cup, 1 cup of chocolate chips (seems like a lot of chocolate chips), and 1/4 cup of cocoa nibs instead of nuts due to allergies. My bananas were very ripe and sweet. The result was moist deliciousness. I couldn't wait the full 20-30 minutes to cool before cutting into it to try. Yum. I love baking in an iron skillet, never sticks and so easy to clean. My skillet was warm from the oven so only took about 25 minutes to bake.

Muhlyssa November 11, 2019

I did it in muffin tins instead of the skillet. I baked for about 25 minutes, I think they are slightly overbaked at 25 minutes.

I used Droste cocoa powder, which I just discovered after asking baking friends which cocoa powders they prefer for baking. I couldn’t believe how rich they came out.

Also, I used half light brown sugar and half dark, only because I didn’t have enough dark.

I will do it again in a skillet as the recipe suggests, I just wanted to do the muffins for portability to bring them to the office and they were a hit. But then again, what baked goods don't get devoured when you bring them to an office.

catalinalacruz October 19, 2019

Really more of a cake than a bread, but delicious nonetheless. I used 100% whole wheat flour, and it turned out very moist, not dry. Also used Dutch cocoa. Very chocolate-y tasting, so much so that the chocolate chips, which I didn't have, weren't missed. To make up for the missing chocolate chips, I added an additional 1/2 cup of walnuts. This recipe is a keeper, one to make again.

catalinalacruz October 13, 2019

After decades of baking, this is the first time I have seen a recipe call for either regular or Dutch processed cocoa. The former being acidic, and the latter being alkanized, I thought they would require different rising agents. Anyone have an explanation on why they can be interchangeable here?

mpeterse29 July 12, 2019

Fantastic recipe! I bake it in a 8x5 inch loaf pan for ~65 minutes and it turns out beautifully.