Chocolate-Espresso Skillet Banana Bread
- Cook: 35-40 minutes
- 1/2cup semi-sweet chocolate
- 5whole bananas
- 1/2cup unsalted butter, melted
- 1cup light brown sugar
- 2 eggs
- 1teaspoon vanilla extract
- 1/3cup buttermilk
- 3/4cup all-purpose flour
- 1teaspoon baking soda
- 1teaspoon baking powder
- 1tablespoon espresso powder
- 1/2teaspoon salt
- 2tablespoons Kahlua
- Preheat the oven to 350F and generously grease a 9” cast iron pan. Melt the chocolate either in a double boiler or the microwave in short increments, then set aside to cool to room temperature.
- If your bananas aren’t at the brown and speckled stage yet, pop em’ in the oven for 20-30 minutes, or until browned and soft. Let cool a little before mashing them so you don’t burn yourself – to mash them, I sliced each banana lengthwise and let the peel just slide right off.
- In a small bowl, combine the flour, salt, baking soda, baking powder, and espresso powder. Set aside.
- In a large bowl, whisk the brown sugar into the melted butter, followed by the eggs, vanilla extract, and buttermilk. Add the mashed bananas, then use a spatula to gently fold in the dry ingredients. Take about ½ cup of the batter and add it to the melted and cooled chocolate. Stir in the Kahlua and mix until homogenous.
- Pour half the batter into the prepared pan, then alternate between plopping spoonfuls of the chocolate batter and the plain batter into the pan. Take a butter knife and gently make a few circular motions through the batter to make a marbled pattern (I got a bit carried away, you only really need to do one spiral motion through the whole pan).
- Bake for 35-40 minutes, or until a knife inserted into the center comes out clean. For best flavor, let cool completely before slicing. Or you could just go for it immediately with a smear of butter and maybe some nutella. You do you.