A decadant deep dark chocolate that is rich and moist with the flavour of banana and pecans for that added crunch.
DARK CHOCOLATE OLIVE OIL BANANA CAKE
Ingredients
- 180 g Unbleached all-purpose flour
- 43 g Unsweetened cocoa powder (Dutch-process)
- 100 g Dark brown raw sugar
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 3/4 tsp Sea salt
- 1/3 cup Extra-virgin olive oil (80ml)
- 2 pcs Large eggs, lightly beaten
- 250 g Ultra riper bananas (from 2 bananas)
- 1/4 cup plain Greek yoghurt (60g)
- 1 1/2 tsp Vanilla extract
- 1/2 cup Coarsely chopped dark choc (70%) (55g)
- 1/2 cup Chopped pecans or walnuts (65g)
Instructions
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Preheat the oven to 175 deg C. Generously butter or grease with olive oil a 10-inch enameled or well-seasoned cast-iron skillet, or a 9 X 5 inch loaf pan.
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In a large bowl, whisk together the sieved flour, cocoa, brown sugar, baking powder, baking soda and salt.
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In a separate bowl, mix together the olive oil, eggs, mashed banana, yoghurt, and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined.
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Add the chocolate chips and pecans (if using), again mix until just combined. Scrape the batter into the prepared skillet or baking pan.
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Bake until golden brown and a toothpick or knife inserted into the centre of the bread comes out clean, about 30-35 mins. (Start checking at 25 mins mark for doneness. Let coo.l in skillet for about 20 to 30 mins, and serve warm, at room temperature or chilled.
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If using a loaf pan, the baking time should be closer to 55 - 65 mins due to the height of the loaf. Let it cool in the pan for about 10 - 15 mins, then run a knife around the edge of the pan and invert it onto a cooling rack.