Lusciously moist banana cake with chocolate glaze is the simplest recipe that manages to impress! The tender crumb is offset by sliced almonds for a bit of crunch.
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 — I used a bundt pan.
In a large bowl, whisk together the flours, sugar, baking soda, and salt.
In a separate bowl, mix together the olive oil, eggs, mashed banana, yogurt, rum if using, and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Add the sliced almonds.
Scrape the batter into the prepared pan and bake until golden brown, about 40-50 minutes.
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.
Make Glaze:
While the cake is cooling, prepare the glaze. Melt the chocolate on the stove or in the microwave; then whisk in the brown sugar. Keep whisking until sugar dissolves. Add a tablespoon of warm water and whisk. Keep adding water until the glaze is smooth and not-too-thick. (You can decide how thick/not-thick you’d like it.)
When the cake is completely cool, drizzle the glaze on top of the cake, spreading with a spatula to cover.