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1. Preheat your oven to 175°C (350°F). Generously grease every ridge of a 10-cup bundt pan with butter, then dust with cocoa powder, tapping out any excess. This prevents sticking and avoids white flour marks on the dark cake.
1 tbsp Butter (for greasing),
1 tbsp Cocoa powder (for dusting pan)
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2. In a large bowl, mash the very ripe bananas until almost completely smooth — a few small lumps are fine and add texture.
3 piece Very ripe bananas
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3. Whisk the melted butter, granulated sugar, and brown sugar into the mashed bananas until fully combined. Add the eggs one at a time, whisking well after each addition, then stir in the sour cream and vanilla extract until smooth.
0.5 cup Unsalted butter, melted,
0.8 cup Granulated sugar,
0.5 cup Brown sugar, packed,
3 piece Large eggs,
0.5 cup Sour cream,
2 tsp Vanilla extract
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4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. The espresso powder deepens the chocolate flavor without adding any coffee taste.
2 cup All-purpose flour,
0.5 cup Unsweetened cocoa powder,
1.5 tsp Baking soda,
1 tsp Baking powder,
0.5 tsp Salt,
1 tsp Espresso powder
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5. Fold the dry ingredients into the wet ingredients using a spatula, mixing just until no dry streaks remain — do not overmix. Fold in the dark chocolate chips, then pour the batter evenly into the prepared bundt pan and smooth the top.
1 cup Dark chocolate chips
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6. Bake at 175°C (350°F) for 50–58 minutes, until a skewer inserted into the thickest part comes out with just a few moist crumbs (not wet batter). If the top is browning too quickly, tent loosely with foil after 40 minutes.
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7. Allow the cake to cool in the pan on a wire rack for exactly 15 minutes — no longer, or it may stick. Then confidently invert onto the rack and let cool completely, at least 1 hour, before glazing.
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8. Place the finely chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer — do not boil. Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes.
0.5 cup Heavy cream,
4 oz Dark chocolate, finely chopped
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9. Add the corn syrup to the chocolate and cream mixture, then stir gently from the center outward until the ganache is completely smooth and glossy. Let it cool for 8–10 minutes until it thickens slightly to a pourable but coating consistency.
1 tbsp Corn syrup
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10. Transfer the fully cooled cake to a serving plate or cake stand. Slowly pour the ganache glaze over the top of the bundt, letting it cascade naturally down the sides. Allow the glaze to set for 15–20 minutes before slicing and serving.
