This quick bread was a result of stress baking. I’m not sure if this ever happens to you but whenever I am stressed I just cook in autopilot. I follow a recipe, I change ingredients I don’t have for what I have at home and indulge my stressed ass into food. This is a recipe I adjusted from the blog Two Peas In Their Pod.
What you’ll need: 🛒
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/2 cups mashed overly ripe bananas
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup olive oil
- 3/4 cup packed light brown sugar
- 1 large egg, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup pecans
Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
Mix bananas, the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth. Add half of the pecans, chopped. (Save the others for the topping).
Pour batter into prepared pan. Add the rest of the pecans on top. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean. If your oven is tricky, check at 50 minutes, and poke the cake with a toothpick, make sure there is no gooey batter.
Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Once it’s cooled, serve.
So, what’s so good about this recipe?
It’s banana bread. With chocolate. I mean, it’s almost a brownie! What I love about it is that you can take a piece of it, warm it up in the microwave and top with ice cream if you’re feeling decadent.