Banana Split Coffeecake

Banana Split Coffeecake (Adapted from KAF Baking Companion)

For the cake

3/4 cup chopped bittersweet chocolate
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, at room temperature
1 1/2 cups granulated sugar
1 cup canola oil
1 cup buttermilk, at room temperature
2 teaspoons vanilla
1/2 cup mashed ripe banana

For the glaze

3/4 cup chopped bittersweet chocolate
3 tablespoons butter
1/4 cup half-and-half
1 tablespoon light corn syrup
toasted slivered almonds

To make the cake

Preheat oven to 350

In a microwave safe bowl, heat chocolate until melted on 50% powder, stirring every 30 seconds. Set aside.

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a large mixing bowl, beat the eggs using the whisk attachment until light and foamy. Gradually add the sugar and beat until the mixture is quick thick and pale, about 5 minutes.

Gradually pour in the oil, making sure to stop to scrap down the bowl well. Continue to beat for 1 more minute. Stir in buttermilk and vanilla. Fold in dry ingredients just until combined. Add about 1 1/2 cups of the batter to the melted chocolate and stir until well blended. Fold the mashed banana into the remaining plain batter.

Pour half of the banana batter into a 10" bundt pan coated with baking spray (preferably with flour added) - pour the chocolate batter on top, followed by the rest of the banana batter. Using a knife, swirl the two batters together.

Bake until a skewer placed in the center comes out mostly clean with a few moist crumbs attached, about 55 to 65 minutes. Remove and let cool for 10 to 15 minutes before un-molding onto a wire rack to cool completely.

To make the glaze

In a microwave-safe bowl, add chocolate, butter, half-and-half and syrup - heat in the microwave until the chocolate and butter are almost melted. Remove and stir until the mixture is smooth. Set aside and allow the glaze to cool until it reaches approximately 90 degrees.

Pour glaze over the cooled cake and sprinkle the top with slivered almonds. Place the cake in the refrigerator to set the glaze.

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