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1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
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2. In a large bowl, mash the very ripe bananas thoroughly with a fork until almost completely smooth — the riper and blacker the banana, the more flavor and natural sweetness you'll get.
3 piece Very ripe bananas
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3. Whisk the melted butter, granulated sugar, and brown sugar into the mashed bananas until well combined. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract and sour cream until smooth.
0.5 cup Unsalted butter, melted,
0.8 cup Granulated sugar,
0.5 cup Brown sugar, packed,
2 piece Eggs,
1.5 tsp Vanilla extract,
0.5 cup Sour cream
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4. In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, baking powder, and salt until evenly combined.
1.5 cup All-purpose flour,
0.5 cup Dutch-process cocoa powder,
1.5 tsp Espresso powder,
1 tsp Baking soda,
0.5 tsp Baking powder,
0.5 tsp Salt
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5. Fold the dry ingredients into the wet ingredients using a rubber spatula, mixing just until no dry streaks remain — do not overmix. Fold in half of the dark chocolate chips.
0.5 cup Dark chocolate chips
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6. Pour the batter into the prepared loaf pan and smooth the top. Scatter the remaining chocolate chips evenly over the surface. Bake for 60–70 minutes, until a skewer inserted in the center comes out with just a few moist crumbs. If the top is browning too quickly, tent loosely with foil after 45 minutes.
0.5 cup Dark chocolate chips
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7. Remove the cake from the oven and allow it to cool in the pan for 15 minutes, then use the parchment overhang to lift it onto a wire rack to cool completely before glazing.
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8. To make the glaze, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat, add the remaining dark chocolate chips, and let sit for 2 minutes. Stir until completely smooth and glossy.
0.5 cup Heavy cream
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9. Once the cake is fully cooled, pour the chocolate glaze over the top, letting it drip down the sides. Allow the glaze to set for 10–15 minutes before slicing and serving.
