- 150 g plain flour
- 4 tbsp cocoa powder
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- Pinch of salt
- 170 g golden caster sugar
- 115 g unsalted butter, melted and cooled
- 2 large eggs
- 300 g ripe mashed bananas (about 3 to 4 bananas)
- 180 ml plain yogurt
- 1 tsp vanilla extract
- 100 g Lindt Excellence 70% Cocoa Dark Chocolate, roughly chopped
- For the chocolate ganache:
- 150 g Lindt Excellence 70% Cocoa Dark Chocolate, chopped
- 180 ml double cream
- 15 g unsalted butter
Preheat the oven to 180°C/160 Fan/Gas 4. Grease and line a 23x13 cm / 9×5-inch loaf tin with greaseproof paper.
In a medium bowl, sift together the flour with the cocoa powder, baking powder, bicarbonate of soda and salt. Set aside.
Beat together the sugar and melted butter until well combined. Add the eggs, one at a time, mixing well after each addition. Beat in the mashed bananas, yogurt and vanilla and mix well.
Add the flour mixture and mix until just combined.. Mix in chopped chocolate until evenly distributed throughout the batter.
Pour into the prepared tin and smooth over the top. Bake in the centre of the oven for 50 minutes to 1 hour or until a skewer inserted into the centre of the cake comes out clean (cover if the top is browning before the loaf is cooked). Leave to cool in the tin for 10 minutes before turning out onto a wire rack to finish cooling completely.
To make the ganache: put the chopped chocolate in a medium heat-proof bowl and set aside.
Pour the cream into a saucepan and gently bring to a simmer. Remove from the heat and pour over the chopped chocolate. Add the butter and stir until melted into a smooth and glossy ganache.
Leave to cool for about an hour or until thick enough to spread over the cooled loaf.
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