Banana cake with chocolate and icing

Ingredients:

For the test:

• 120g butter, melted and cooled (or 1/2 cup vegetable oil), plus extra for greasing the pan
• 1 heaping cup of premium flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon of salt
• 1/2 teaspoon baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp. grated nutmeg
• 1 cup large pieces (0.5-1 cm) of dark chocolate, freeze before adding to the dough
• 2 large eggs
• 1/2 cup Greek yogurt or sour cream
• 1 tsp vanilla extract
• 1 tsp grated orange zest (optional)
• 1 cup mashed bananas

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons cocoa powder
• 2 tbsp. milk
• 1/4 tsp vanilla extract
• A pinch of salt

Preparation:

1. Preheat oven to 180 C. Lightly grease a rectangular cake tin, 13 x 23 cm, with butter.
2. Sift flour, baking powder, salt, baking soda, cinnamon and nutmeg into a large bowl through a fine sieve, add granulated sugar, chocolate pieces and mix with a spoon.
3. In another bowl, whisk together the eggs, melted butter, yogurt, vanilla, and orange zest. Then pour the mixture into the bowl with the flour, add the chopped bananas and mix with a spoon until smooth.
4. Pour the batter into the prepared pan and bake until set, approximately 55 minutes (check for doneness by inserting a toothpick into the center of the cake; the toothpick should come out clean). Remove from the pan and cool for 30 minutes.
5. Prepare the chocolate glaze: In a bowl, combine powdered sugar, cocoa powder, milk, vanilla, and salt. Whisk until smooth. Drizzle the glaze over the banana cake and let it set for 15-20 minutes.
   
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