A reduced sugar chocolate banana marble cake (or banana bread) perfect for breakfast or brunch, either topped with roasted banana or served at teatime with a fudgy dark chocolate ganache.
Grease and flour a loaf tin, otherwise if you’re using a silicone mould there’s no need. Preheat the oven to 180°C/360°F/Mark 4/160°C fan.
In a large mixing bowl, cream the butter and sugar until soft, light and creamy (this is even easier if you beat together in a stand mixer). Gradually add the eggs, one by one until well mixed. Incorporate the flour and baking powder until the batter is smooth.
In another bowl, mash the banana with a fork and transfer half of it to the other bowl. In one of them, add the chocolate powder and chocolate chips and mix well.
Marble the cake by making zig-zags with a fork from one end to the other - or swirl a couple of times in a figure 8 with a skewer. If making this without the teatime glaze, cut the extra banana horizontally (if using) and place on top of the batter. Transfer to the oven and bake for 45-50 minutes.
The cake is ready when a knife inserted in the middle comes out clean. If not, bake for another 5 minutes. Leave the cake to cool then remove from the mould to a wire rack to cool.
Melt the chocolate, icing sugar and butter in a bowl placed over a pan of simmering water (bain-marie). When melted, stir in the cream until the glaze is well blended. Leave to cool for about 5 minutes then pour over the cake, evening the glaze with a knife and decorate whatever takes your fancy. I added some mini macaron shells and finally dusted it with gold food powder, just tapping it over with a couple of fingers.
Please resist temptation to eat this straight away, as the marble cake tastes even better the next day. Can keep for 3 days in a cool place stored in an airtight tin or in aluminium foil (although not in the fridge) - if you're lucky not to have tigers around!