Again, I turn to Heidi Swanson from 101 Cookbooks. If you haven’t explored her site and recipes, I’m telling you…do it NOW. Wonderful, delicious, healthy recipes…gorgeous pictures. I didn’t change a thing in this recipe, and I’m glad I didn’t. So interestingly good.
1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup dark brown sugar
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup coarsely chopped bittersweet chocolate
1/3 cup extra-virgin olive oil
2 large eggs, lightly beaten
1 1/2 cups mashed, VERY ripe bananas (~3 bananas)
1/4 cup whole milk yogurt
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla extract
For the glaze:
1/2 cup dark brown sugar
1/2 cup 55g confectioners’ sugar
4 teaspoons freshly squeezed lemon juice
Preheat the oven to 350° F, and place a rack in the center. Grease and flour a bundt pan.
Whisk together the flours, sugar, baking soda, and salt. Add the chocolate pieces and mix well.
In another, mix together the olive oil, eggs, mashed banana, yogurt, zest, and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Scrape the batter into the prepared pan and bake until golden brown, about 50 minutes. Look at it and see if you get a wonderful golden color…you want to try and pull this bread out a little on the under baked side if you have to, so you keep all the moisture.
Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.
Prepare the glaze. In a bowl, whisk together the sugars and the lemon juice until smooth. When the cake is completely cool, drizzle the glaze on top of the cake, spreading with a spatula to cover.
