Moist Chocolate Banana Loaf Cake with Chocolate Glaze
Ingredients
Cake
- 100 g dark chocolate
- 3 bananas (about 400 g unpeeled)
- 3 large eggs
- 200 g brown sugar
- 1 pinch salt
- 250 g all-purpose flour
- 30 g unsweetened cocoa powder
- 1 teaspoon baking soda
- 150 ml neutral oil (such as sunflower oil)
- 150 ml buttermilk
- 1 teaspoon baking powder
Glaze and topping
- 100 g dark chocolate
- 30 g butter
- banana slices, as desired
Preparation
Preheat the oven to 180°C (350°F) for conventional or 160°C (320°F) for convection.
Moisten a silicone loaf pan (27 x 13 x 6.2 cm) with cold water and do not dry it.
Chop the dark chocolate and melt it over a double boiler, then set it aside.
Peel the bananas and cut them into cubes (not too small).
Beat the eggs and sugar together.
Add salt and stir in the melted chocolate.
Mix the flour, cocoa powder, baking soda, and baking powder.
Alternately fold in the oil and buttermilk into the egg mixture.
Stir in the banana cubes.
Pour the batter into the loaf pan and smooth the top.
Bake in the preheated oven for about 50 minutes.
Test with a skewer to check for doneness.
Remove from the oven and let cool in the pan for about 10 minutes.
Turn out onto a wire rack to cool completely.
Chop the dark chocolate for the glaze and melt it over a double boiler.
Stir in the butter and let it cool slightly.
Pour the glaze over the cooled cake.
Decorate with banana slices and serve.
This cake serves about 10.
Tips
Prepare the cake the day before for best results.
Add the glaze and fresh banana slices just before serving to prevent browning.
If preparing in advance, replace fresh banana slices with dried banana chips or omit them entirely.
