Name: Chocolate Marble Banana Bundt Cake Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 2 semisweet chocolate bars (4 ounces each), finely chopped; 1 cup heavy whipping cream or heavy cream; 3 cups spooned and leveled all-purpose flour; 1 ½ cups mashed bananas (3-4 ripe bananas); 12 tbsp or ¾ cup softened, unsalted butter (room temperature); 1 tsp baking soda; 1 ½ tsp baking powder; ⅓ tsp ground cinnamon; ½ tsp salt; ½ cup dark or light brown sugar; 1 cup granulated sugar; 1 ⅓ cup buttermilk, room temperature; 3 eggs, room temperature; 2 tsp pure vanilla extract

Ingredients

2 semisweet chocolate bars (4 ounces each), finely chopped

1 cup heavy whipping cream or heavy cream

3 cups spooned and leveled all-purpose flour

1 ½ cups mashed bananas (3-4 ripe bananas)

12 tbsp or ¾ cup softened, unsalted butter (room temperature)

1 tsp baking soda

1 ½ tsp baking powder

⅓ tsp ground cinnamon

½ tsp salt

½ cup dark or light brown sugar

1 cup granulated sugar

1 ⅓ cup buttermilk, room temperature

3 eggs, room temperature

2 tsp pure vanilla extract

Instructions

Step 1: Make the ganache by placing the chopped chocolate in a heat-proof bowl. Heat the cream in a saucepan over medium heat until it bubbles, then immediately pour it over the chocolate. Let it sit for a few minutes, then whisk gently until smooth. You will have about 1 ½ cups of ganache.

Step 2: Divide the ganache in half. Let ¾ cup sit uncovered at room temperature for at least 30 minutes. Cover and refrigerate the remaining ganache for topping later.

Step 3: Preheat the oven to 350°F (177°C) and grease a 10-inch Bundt pan with nonstick spray.

Step 4: Mash the bananas until smooth using a blender, mixer, or fork to yield about 1 ½ cups.

Step 5: In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Set aside.

Step 6: Beat the softened butter on high speed for 1 minute until creamy. Add the granulated sugar and brown sugar and continue beating on high for about 2 minutes until combined, scraping down the bowl as needed.

Step 7: Mix in the eggs and vanilla extract at medium-high speed until incorporated, then fold in the mashed bananas gently.

Step 8: On low speed, alternately add the dry ingredients and buttermilk in three parts, mixing gently after each addition until just blended. The batter should be thick.

Step 9: Pour one-third of the batter into the Bundt pan, then spoon half of the room-temperature ganache over it. Use a toothpick or knife to swirl the ganache and batter to create a marble pattern.

Step 10: Repeat with another third of the batter and the remaining ganache, swirling again. Finish with the last third of the batter and a final swirl.

Step 11: Bake for 60 to 75 minutes until a toothpick inserted comes out clean or with moist crumbs. If the cake browns too quickly, cover loosely with foil halfway through.

Step 12: Let the cake rest in the pan for 2 hours, then remove it and cool completely on a wire rack.

Step 13: Reheat the chilled ganache gently until drizzle-able and pour it over the cooled cake. Slice and serve.

Tips & Variations

Use ripe, speckled bananas for the best natural sweetness and moisture in the cake.

For a different flavor twist, add ½ cup chopped walnuts or pecans to the batter.

If you don’t have buttermilk, substitute with 1 ⅓ cups milk mixed with 1 tablespoon lemon juice or vinegar, let it sit for 5 minutes.

To enhance the chocolate flavor, use dark chocolate bars instead of semisweet.

FAQs

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum for best results.

Can I prepare the ganache and batter ahead of time?

You can make the ganache a day in advance and refrigerate it. The batter is best made fresh but can be refrigerated overnight; if chilled, bring it to room temperature and gently stir before baking.