Dry Ingredients:

1 cup all-purpose flour

¼ cup cocoa powder

1 teaspoon baking soda

½ teaspoon kosher salt

½ teaspoon espresso powder

Wet Ingredients:

½ cup olive oil

½ cup brown sugar

½ cup granulated sugar

2 eggs (room temp)

1 teaspoon vanilla extract

½ cup sour cream

1 cup ripe bananas (mashed)

Add-Ins:

½ cup dark chocolate chips (plus a few extra for topping)

½ cup semi-sweet chocolate chips (plus a few extra for topping)

1 tablespoon all-purpose flour (for dusting chocolate chips)

Optional Topping:

¼ banana (2 long thin slices off of a banana)

1 teaspoon granulated sugar

Cook Mode Prevent your screen from going dark

Preheat the oven to 350°F (175°C) and grease a loaf pan.
In a medium bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder. Set aside.
In a separate bowl, blend the olive oil, brown sugar, and granulated sugar until smooth using an electric mixer or stand mixer.
Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl.
Stir in the vanilla extract and sour cream, mixing until smooth.
Fold the mashed bananas into the wet ingredients.
Gradually fold the dry ingredients into the wet mixture until just combined. It’s okay if there are a few flour streaks remaining.
Dredge the chocolate chips in a little flour (to prevent sinking), then fold them into the batter. Reserve a handful of chips for the top.
Pour the batter into the prepared loaf pan, and sprinkle the reserved chocolate chips over the top.
Optionally, place the banana slices on top of the batter and press them down slightly.
Bake at 350°F for 55-65 minutes, or until a toothpick inserted comes out clean or with only a few crumbs.
(Optional) Sprinkle the banana slices with granulated sugar and bruleé them with a kitchen torch until golden brown and crispy.
Let the bread cool for 20 minutes before transferring it out of the pan. Cool to room temperature, then slice and enjoy!

For a nutty version, add chopped walnuts or pecans to the batter.
To make it vegan, substitute the eggs with flaxseed meal or chia seeds, and replace the sour cream with coconut yogurt.
Add a spoonful of peanut butter to the batter for a creamy twist.
Store leftovers in an airtight container for up to 3 days, or refrigerate for up to a week.
For longer storage, freeze individual slices wrapped in plastic for up to 3 months.
Reheat slices in the microwave for 20-30 seconds or in the oven at 350°F for 5-10 minutes.