Chocolate Covered Banana Bread

Moist banana bread made with olive oil for extra richness, topped with decadent chocolate sauce (or caramel for a twist!).

Prep & Cook Time

Prep Time: 35 minutes
Cook Time: 60 minutes
Total Time: 95 minutes

Yield: 1 loaf (9×5″)

Ingredients

• 1/4 cup walnut oil

• 2 tbsp butter olive oil

• 1 2/3 cups all-purpose whole wheat flour (plus extra for pan)

• 4 medium very ripe bananas (about 13 oz), peeled and mashed

• 1/4 cup milk mixed with 2 tbsp white coconut balsamic (let sit 5 minutes)

• 1 tsp vanilla extract

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp kosher salt

• 1 cup sucanat, coconut sugar, or packed brown sugar

• 2 large eggs, room temperature

• 1/2 cup chopped toasted walnuts

Optional toppings: Dark chocolate sauce or Fat Toad caramel sauce

Instructions

1. Preheat oven to 350°F. Grease a 9×5″ loaf pan with butter and dust with flour; tap out excess.

2. Combine bananas, prepared milk mixture, and vanilla in a medium bowl.

3. In a large bowl, sift together flour, baking powder, baking soda, and salt.

4. Using an electric mixer, beat olive oils and sugar on medium speed until light and fluffy (about 3–4 minutes).

5. Add eggs one at a time, beating after each addition until fully combined.

6. Mix in the banana mixture until just combined.

7. Add dry ingredients in two batches, mixing on low speed until incorporated. Fold in walnuts.

8. Pour batter into prepared pan and smooth the top.

9. Bake for 50–60 minutes, rotating halfway through, until golden brown and a tester comes out clean.

10. Cool in the pan for 15 minutes, loosen edges with a knife, then remove from pan and cool completely before slicing.

11. Drizzle with dark chocolate sauce or caramel before serving, if desired.