Made with olive oil, dark chocolate, and fresh lemon, this is the chicest banana bread I’ve ever baked.  If only “you are what you eat” were true.

Olive Oil Chocolate Chip Banana Bread
(adapted from Melissa Clark via The Kitchen Sink)
Makes one 9” x 5” loaf or two mini-loaves. 

1 c. all-purpose flour
1 c. whole wheat or barley flour
3/4 c. dark brown or raw sugar
3/4 tsp. baking soda
1/2 tsp. salt
1/3 c. extra virgin olive oil
2 eggs
3-4 super ripe bananas
1/4 c. sour cream or buttermilk
1 tsp. vanilla extract
1 tsp. lemon zest 
the juice of half a lemon
1 3.5 oz. bar of bittersweet chocolate, chopped 

Notes: I substituted some ingredients leftover from scuffin-making: barley for the whole wheat flour, buttermilk for the sour cream.  The turbinado was because, as usual, I was making coffee in tandem with the cake.

Preheat the oven to 350ºF and butter the loaf pan(s).  In a small bowl, mix the flours, baking soda, and salt.  In a larger bowl, mash the bananas, then mix in the sugar, olive oil, eggs, buttermilk, vanilla, and lemon.  

Fold in the flour in three parts, adding the chocolate with the last third.  Bake until a tester inserted in the middle of the loaf comes out clean, about 45-60 minutes (25-30 for minis).  Cool in the pan for a few minutes, then on a rack.