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Chocolate Banana Loaf Cake with Glaze

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A moist and tender chocolate banana loaf cake enriched with sour cream and finished with a rich chocolate glaze, perfect for breakfast or dessert.

Ingredients

Units Scale
  • 45 g high-quality cocoa powder
  • 95 g boiling water
  • 110 g ripe banana pulp (about 1 medium banana)
  • 90 g sour cream (15% fat recommended)
  • 2 eggs (category C1)
  • 1 tsp vanilla extract
  • 130 g all-purpose flour
  • 25 g corn starch
  • 100 g sugar (can use 50:50 white and brown sugar)
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 140 g softened unsalted butter (not melted)

Instructions

  1. Preheat oven to 175°C (350°F). Grease and flour a loaf pan.
  2. Mix cocoa powder with boiling water until smooth; let cool slightly.
  3. In a bowl, mash banana pulp with sour cream. Add eggs and vanilla extract, whisk until combined.
  4. Add the cocoa mixture and softened butter to the banana mixture; mix well.
  5. In another bowl, sift together flour, cornstarch, sugar, baking soda, baking powder, and salt.
  6. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  7. Pour batter into the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.

Notes

  • Ensure bananas are very ripe for maximum flavor and moisture.
  • Let the cocoa mixture cool slightly to avoid curdling the eggs.
  • A chocolate glaze or ganache can be added once the cake is fully cooled.
  • Store covered at room temperature for up to 3 days or refrigerate for longer freshness.

Nutrition

Find it online: https://yumfoodusa.com/chocolate-banana-loaf-cake-with-glaze/