1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup dark brown sugar
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup coarsely chopped bittersweet chocolate
2 large eggs, lightly beaten
1 1/2 cups mashed, very ripe bananas (~3 bananas)
1/4 cup whole milk yogurt
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla extract
For the glaze:
1/2 cup sifted dark brown sugar
1/2 cup confectioners' sugar
4 teaspoons freshly squeezed lemon juice
Directions:
Preheat the oven to 350° F, and place a rack in the center. Grease a 9- by 5- inch (23 x 13 cm) loaf pan, or equivalent.
In a large bowl, whisk together the flours, sugar, baking soda, and salt. Add the chocolate pieces and combine well.
In a separate bowl, mix together the olive oil, eggs, mashed banana, yogurt, and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Scrape the batter into the prepared pan and bake until golden brown, about 50 minutes. You want to get that beautiful color on the cake, but at the same time you don't want to bake all the moisture out of it. So the minute you're in that zone, pull it. Erring on the side of under-baking versus over.
Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.
While the cake is cooling, prepare the glaze. In a bowl, whisk together the sugars and the lemon juice until smooth. When the cake is completely cool, drizzle the glaze on top of the cake, spreading with a spatula to cover.
