Chocolate-Espresso Skillet Banana Bread

Skillet Banana Bread
Leili Ansari and Wei Chang Chen
  • 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


  1. 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.
  2. 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.
  3. In a small bowl, combine the flour, salt, baking soda, baking powder, and espresso powder. Set aside.
  4. 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.
  5. 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).
  6. 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.

This recipe from Yin + Yolk and Honest Cooking was republished with permission. It originally appeared as Skillet Chocolate-Swirled Espresso Banana Bread.

Skillet Chocolate Espresso Banana Bread |

Leili Ansari and Wei Chang Chen