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.
Heat oven to 350F. Spray bundt pan with nonstick cooking spray.
In a mixing bowl whisk together the flour, baking powder, baking soda, and salt.
2 cup unbleached, all-purpose flour, 2 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon 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.
¾ cup neutral oil, 1 ¼ cup brown sugar, 3 ripe bananas, 2 teaspoon vanilla extract, 3 egg, 6 tablespoon plain yogurt
Fold wet ingredients in dry ingredients, combining just until blended.
Divide the batter into two bowls, about ⅗ in one and ⅖ in the other.
Add the cocoa powder to the smaller amount of batter and stir until just combined.
⅓ cup unsweetened cocoa powder
Spoon the two batters in dollops around the bundt pan, alternating the colors.
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.
1 tablespoon powdered sugar
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.