Skillet Chocolate Espresso Banana Bread
Recipe Type: Breakfast
  • ½ cup semi-sweet chocolate
  • 5 bananas (2⅓ cup mashed)
  • ½ cup (4 ounces) unsalted butter, melted
  • 1 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup buttermilk
  • ¾ cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon espresso powder
  • ½ teaspoon salt
  • 2 tablespoons 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.
Recipe by Honest Cooking by Mercato Fabbrica at