This Double Chocolate Banana Pumpkin Bread Is Almost Too Good To Be True

Look at that gooey center. Yummm.

Ingredients

• 1 large egg
• 3 tablespoons plus 1 teaspoon vegetable oil
• 2/3 cup granulated sugar
• 2 bananas — ideally ripe, well-speckled bananas
• 1 cup pumpkin puree (homemade or canned)
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 pinch ground nutmeg
• 2 ounces dark chocolate, finely chopped
• 5 ounces heavy cream
• 5 ounces dark chocolate, chopped into small chunks

Directions

Preheat the oven to 350 degrees Fahrenheit and line a 2-pound loaf tin with baking parchment. In a mixer, whisk the egg, oil and sugar until combined, then break up the bananas and add them in. Whisk again until the banana breaks down and you’ve got a slightly lumpy liquid.

Stir in the pumpkin puree and vanilla, then add the flour, baking powder, bicarbonate of soda, cinnamon, ginger, ground cloves and nutmeg. Stir until combined. Add in the chopped chocolate and stir.

Spoon the mixture into the prepared loaf tin, and place in the oven for 40-50 minutes. Check if it’s done after 40 minutes by inserting a metal skewer in the cake; if it comes out clean, it’s cooked.

Take out of oven, leave to cool for a few minutes, then take out of the tin and leave to cool on a cooling rack. Remove the baking parchment when cool.

While the cake is cooling, make the ganache. Heat the cream in a small saucepan until it just starts to bubble at the edges. Turn off the heat and add in the chopped chocolate. Place a lid on the pan and leave for 5 minutes. Remove the lid and stir. The chocolate should have melted, and the mixture should come together into a smooth ganache (Pro Tip: If your ganache splits, whisk in very small amounts of hot fat-free or reduced-fat milk until it comes together again). Leave to thicken for another 5 minutes, then drizzle over the cake.