3½ cups (17.5 ounces) unbleached white bread flour, plus more as needed

1 teaspoon table salt

¾ teaspoon instant, fast-rising, or bread machine yeast

1 1/3 cups thoroughly mashed overripe banana (about 3 bananas)

6½ tablespoons clover honey or other mild honey

2 tablespoons corn oil or canola oil, plus extra for coating dough top and baking pan

1½ teaspoons finely grated orange zest

¾ cup plus 2 tablespoons ice water, plus more if needed

2 tablespoons unsalted butter, melted and cooled slightly, plus more for brushing dough top

1½ cups (9 ounces) semisweet chocolate morsels

¾ cup chopped walnuts, plus 1 tablespoon more for garnish, optional

Glossy Chocolate Drizzle or Chocolate Ganache Glaze, optional

First Rise In a large bowl, thoroughly stir together the flour, salt, and yeast. Place the bananas in a medium bowl, then whisk in the honey, oil, and orange zest. Then whisk in the water until well blended. Vigorously stir the mixture into the bowl with the flour, scraping down the bowl sides and mixing until the dough is well blended; it will be rubbery. Vigorously stir in the butter. If the dough is not stiff, add enough more flour to make it hard to stir. Lightly brush the top with butter. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Let rise at cool room temperature for 12 to 18 hours.

Second Rise Vigorously stir the dough; add enough more flour to make it very stiff. Then gradually fold in the chocolate morsels and nuts (if using) until evenly distributed throughout. Turn out the dough into a 10- to 12-cup well-oiled Bundt pan or similar tube pan. Evenly brush the dough top with melted butter. Using a greased rubber spatula or fingertips, press down and smooth out to even the surface all over. Tent the pan with nonstick spray—coated foil.

Let Rise Using Any of These Methods For a 1½- to 2½-hour regular rise, let stand at warm room temperature; for a 1- to 1½-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. When the dough nears the foil, remove it and continue the rise until the dough doubles in bulk.

Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375°F.

Baking Bake on the lower rack for 25 to 30 minutes or until the top is nicely browned. Cover with foil and continue baking for 15 to 20 minutes, or until a skewer inserted in the thickest part comes out with only a few particles at the bottom end (or the center registers 208° to 210°F on an instant-read thermometer). Then, bake for another 5 to 10 minutes to ensure the interior is baked through. Cool in the pan on a wire rack for 15 minutes. Run a knife around the coffeecake to loosen, then remove it to the rack and let cool.

If garnishing with the Glossy Chocolate Drizzle or Chocolate Ganache Glaze, drizzle or spread over the coffeecake after it has cooled completely. If desired, sprinkle with a tablespoon of chopped walnuts; add before the glaze or drizzle has time to set.

Serving and Storing

Serve at room temperature. Cool completely before storing airtight in a cake keeper or plastic container. The coffee ring keeps at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.