Sea salt, olive oil, and tangy sour cream

• 2cups (180g) unbleached all-purpose flour
• 1/2cup (43g) unsweetened cocoa (regular or Dutch-process)
• 3/4cup (140g) dark brown sugar
• 3/4teaspoon baking soda
• 3/4teaspoon sea salt or kosher salt
• 1/3cup (80ml) extra-virgin olive oil
• 2large eggs, lightly beaten
• 1 1/2cups (350g) ultra ripe bananas (from about 3 large bananas), mashed with a fork into a smooth puree
• 1/4cup (60g) sour cream or plain Greek yogurt (full fat is best)
• 1 1/2teaspoons vanilla extract
• 1cup (113g) coarsely chopped dark chocolate (equals a 4-ounce bar), or an equal amount of dark chocolate chips
• 1/2cup (65g) chopped pecans or walnuts (optional)

This concoction is most charming when baked in a skillet, but a loaf pan works nicely, too. The recipe is flexible: substitute Greek yogurt for sour cream, use a combination of all-purpose and whole-grain…