Makes 1 loaf, which stays completely and surprisingly fresh for 4-5 days at room temperature
1 cup / 125g all-purpose flour
1 cup / 140g whole wheat flour
(I used 2 cups all-purpose flour)
3/4 cup /125 g dark brown sugar
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup / 4 oz / 115 g coarsely chopped bittersweet chocolate (leave some bigger chunks!)
1/3 cup extra-virgin olive oil
2 large eggs, lightly beaten
1 1/2 cups / 340 g mashed, VERY ripe bananas (~3 bananas)
1/4 cup plain yogurt (I used sour cream)
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla extract
Preheat the oven to 350° F, and place a rack in the center. Grease a 9- by 5- inch loaf pan, or equivalent.
In a large bowl, whisk together the flours, sugar, baking soda, and salt. Add the chocolate pieces and combine well.
In a separate bowl, mix together the olive oil, eggs, mashed banana, yogurt, zest, and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Scrape the batter into the prepared pan and bake until golden brown, about 50 minutes. Swanson says, “You want to get that beautiful color on the cake, but at the same time you don’t want to bake all the moisture out of it. So the minute you’re in that zone, pull it. Erring on the side of under-baking versus over.”
Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.
Recipe comes from "Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make" by Melissa Clark
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