Got brown bananas? Then it’s time to bake this Chocolate Banana Marble Cake. Chocolate and banana are made for one another and they come together so beautiful in this bundt cake.
In my effort to use up the hoard of brown bananas under my jurisdiction, I was inspired by this recipe to create one of my own.
How to make this good and cheap:
To make this recipe more economical:
- Stock up on ingredients when they are on sale. The holidays are a great time to stock up on baking ingredients, such as flour, sugar, leavening, and spices.
How I make this recipe easy:
Having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I use for this recipe:
- stainless steel mixing bowl – a good set should last you a lifetime.
- hand mixer – My Hamilton Beach version is going on a decade and still kicking.
- silicone spatula – I love this two-sided spatula/spoon. It’s great for stirring and scraping. I bought it originally to flip crepes, but I’ve since bought more since it’s so handy.
- bundt cake pan – Do yourself a favor and make sure you have a nonstick version.
- cake keeper – Perfect for keeping your cake fresh.
If you prepare this recipe, be sure to take a picture and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
Chocolate Banana Marble Cake
Got brown bananas? Then it's time to bake this Chocolate Banana Marble Cake. Chocolate and banana are made for one another and they come together so beautiful in this bundt cake.
Servings: 16
Calories: 258kcal
Ingredients
- 1 cup whole wheat pastry flour
- 1 cup unbleached, all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup neutral oil
- 1 1/4 cup dark brown sugar packed
- 3 ripe bananas mashed
- 2 tsp vanilla extract
- 3 egg
- 6 tbsp plain yogurt
- 1/2 cup unsweetened cocoa powder
- 1 tbsp powdered sugar
Instructions
- Heat oven to 350F. Spray bundt pan with nonstick cooking spray.
- In a mixing bowl whisk together the flours, baking powder, baking soda, and salt.
- In another mixing bowl (I used my Kitchenaid), combine the oil, sugar, and bananas. Beat until smooth. Mix in the vanilla, eggs, and yogurt. Blend until smooth.
- Fold wet ingredients in dry ingredients, combining just until blended.
- Spoon half the batter into the greased bundt pan.
- Add the cocoa powder to the remaining batter in the mixing bowl and stir until just combined. Spoon the chocolate batter in dollops around the bundt pan, leaving some lighter colored spaces in between.
- Use a knife to swirl the different colored batters together, taking care not to mix them too much.
- Bake the for 35-40 minutes or until tester comes out with just a few crumbs attached. Cool the cake in the pan on a wire rack for 15 minutes. Carefully, run a rubber spatula around the edges of pan to loosen cake. Invert the pan onto a cooling rack and remove pan. Cool completely. Transfer to serving dish. Sift powdered sugar over top.
Notes
To freeze: Once the cake has cooled, wrap carefully in plastic wrap and place in a large ziptop bag. Remove as much air from the bag as possible and freeze. To serve, thaw completely. Sift over powdered sugar before serving.
Nutrition
Calories: 258kcal | Carbohydrates: 36g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 77mg | Potassium: 259mg | Fiber: 2g | Sugar: 21g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg
Bhartie says
Hello. Can i use butter and buttermilk instead of oil and yoghurt?
Thank you for the recipe.
Jessica Fisher says
Those should be fine substitutions. If your buttermilk is very thin, dial it back a tablespoon or two so that the batter isn’t too wet.