• First off, make sure that all ingredients are at room temperature.
• Preheat the oven to 18°C/350°F. Place a rack in the center of the oven.
• Butter and flour a large cake tin with capacity of 10 cups of water.
• Mix together the milk and white vinegar. Set aside.
• Combine together, in a bowl, the flour, salt, unsweetened cocoa powder, baking powder and baking soda.
• Using an electric mixer, beat the butter in a bowl on medium speed until it becomes creamy.
• Add the sugar, vanilla extract and mashed bananas and beat for 20 seconds.
• Add the eggs one at a time and beat for one minute. Add the milk mixture and beat for 20 seconds.
• Fold in the flour mixture over the batter. Add the chocolate chunks or chips, scrape down the edges of the bowl, and stir well with a wooden spoon to fully integrate the batter.
• Pour the batter onto the cake tin.
• Bake for 1hour 15 minutes or until you insert a skewer in the center of the cake and it comes out clean.
• Remove from the oven and set aside for 10 minutes. Invert onto a wire rack.

Now prepare the ganache:

• Place the chocolate, heavy cream and butter in a small saucepan and cook over medium heat. While whisking, bring to a boil. Whisk more ending up with a shiny chocolate glaze. Set aside to cool down a bit and drizzle evenly over the chocolate banana bread!
  
• If you are a banana bread lover as I am, You will love our Banana and Date Bread