Chocolate Banana Loaf with Ganache Icing
45-60 minutes

The humble breakfast treat gets the VIP treatment with the addition of dark chocolate.

  • 1¼ cups (295 mL) all-purpose flour
  • ¼ cup (60 mL) natural cocoa powder
  • 1 tsp (5 mL) baking powder
  • ½ tsp (2 mL) baking soda
  • ½ tsp (2 mL) salt
  • ¾ cup (180 mL) granulated sugar
  • ½ cup (120 mL) unsalted butter, melted and cooled
  • 2 eggs
  • 1 cup (235 mL) mashed ripe bananas (about 3-4 bananas)
  • ¾ cup (180 mL) plain 2.5% yogurt
  • 1 tsp (5 mL) vanilla extract
  • 1 bar (100 g) Lindt Excellence 70% Cacao Dark Chocolate, chopped
  • Fresh or sugared edible flowers, to decorate (optional)
  • 1½ bars (150 g) Lindt Excellence 70% Cacao Dark Chocolate, finely chopped
  • ¾ cup (180 mL) 35% whipping cream
  • 1 tbsp (15 mL) unsalted butter

Chocolate Banana Loaf

  1. Preheat oven to 350°F (180°C). Butter one 9×5-inch loaf pan and line with one strip of parchment paper.
  2. In a medium bowl, sift flour with cocoa powder, baking powder, baking soda and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat sugar with melted butter on medium-high until well combined, one minute. Add eggs, one at a time, mixing well after each addition. Beat in mashed bananas, yogurt and vanilla and mix well.
  4. Add flour mixture to banana mixture and mix until just combined, scraping down sides of bowl as needed. Mix in chopped chocolate until just combined.
  5. Scrape batter into prepared pan, smoothing top. Bake, in centre of the oven, until a tester inserted in the centre of the cake comes out clean, about one hour. Let cool ten minutes in pan before removing to a wire rack to cool completely, about two hours.




Chocolate Ganache Icing

  1. Place chocolate in a medium-sized heatproof bowl and set aside.
  2. In a small pot heat cream over medium heat and bring just to a simmer. Pour hot cream over chopped chocolate so it is completely covered. Let stand until chocolate has melted, about two minutes. Add butter and whisk until mixture is smooth and shiny.
  3. Let ganache cool until thick enough to spread over the cooled cake, about 1 hour. Spread icing evenly over top of loaf. Top with fresh or sugared edible flowers.


SUBSTITUTION TIP: Lindt Excellence 70% Cacao Dark Chocolate can be substituted with Lindt Excellence 78% Cacao Dark Chocolate.