Servings: 1 bundt cake
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Ingredients
For the Bundt Cake
- 170 grams ripe bananas, pureed 6 oz or ¾ cup or 2 medium bananas
- 30 grams regular unsweetened cocoa powder 1 oz or ¼ cup
- 240 grams all-purpose flour 8½ oz or 2 cups
- 340 grams dark brown sugar 12 oz or 1½ cups (packed)
- 4 large eggs
- 113 grams unsalted butter, melted 4 oz or ½ cup or 1 stick
- 90 grams sour cream 3⅛ oz or ⅓ cup
- 2 TBSP vanilla extract
- 1 TBSP baking powder
- 2 tsp baking soda
- 1 tsp salt
Optional Milk Chocolate Glaze
- 110 grams milk chocolate chips (or chocolate chunks) 3¾ oz
- 30 grams water 30 ml or 1 oz or 2 TBSP
Instructions
For the Bundt Cake
- Preheat oven to 350°F.
- In a small bowl add the all-purpose flour, baking soda, baking powder & salt. Mix to evenly incorporate & set aside.
- Add the eggs, brown sugar & vanilla extract to the large bowl of a stand mixer with a whisk attachment. Whip on high speed for 3-5 minutes until the mixture is pale, fluffy and ribbons on itself.
- With the mixer still going at high speed add in the sour cream & melted butter. The eggs will deflate a bit. This is fine.
- Turn the mixer down the low speed and spoon in the flour mixture from earlier. Add about a ¼ cup at a time, waiting until the last addition has completely mixed in before adding another. Stop the mixer half-way through to scrape down the sides and ensure the flour mixture doesn't collect along the sides of the bowl.
- Pour half of the batter in a separate bowl. Add the unsweetened cocoa powder to one half of the batter and the pureed bananas to the other half. Gently fold each add-in until completely incorporated.
- Prepare a 10-cup bundt cake pan with baking spray. Dollop the cake batter around the prepared bundt pan, alternating between the banana cake batter and the chocolate cake batter. Repeat until all the batter has been used.
- Using a skewer, swirl the batter being sure to get all the way to the bottom of the bundt pan so both the banana and chocolate cake batter are swirled throughout the cake.
- Bake the chocolate banana marble bundt cake for 35-40 minutes or until the cake cake springs back when pressed gently.
- Allow the cake to cool in an upright position until the pan is comfortable to touch bare-handed. Once you can touch the pan, flip the bundt cake onto a wire rack or your desired serving plate while it is still a little warm. The cake will release a lot more easily at this stage. Once released, leave the pan in place on top of the cake to avoid the bundt cake drying out while it cools. With the cake released there should be enough room between the cake and the pan to avoid it sticking to the pan again.
- Dust with confectioner's sugar if desired and serve once cooled. Store any leftovers in an airtight container.
Make the Optional Chocolate Glaze
- Add the water and milk chocolate chips to a microwave-safe bowl and microwave in 15-20 second increments, stirring until the chocolate is completely melted.
- Alternatively you can melt the chocolate over a double boiler.
- Pour the warm chocolate glaze onto a cooled cake and store in an airtight container or cake dome until ready to serve. This cake does not have to be refrigerated.
Notes
- Use room temperature ingredients.
- Pureeing the bananas in a blender is the best way for a smooth batter. Avoid simply using mashed bananas as this can be chunky and result in an inconsistent texture in the final bundt cake.
- Use a kitchen scale for best results. Measurements are provided in cups but these are estimates. If using cups, spoon the flour into the measuring cups and level with a knife. For the brown sugar, since it is not a fluid as white sugar this should be packed.
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