Chocolate Marble Banana Bundt Cake
Content
ganache to use as the topping in step 10. Ganache topping can be refrigerated for up to 5 days before using.
Preheat the oven to 350F 177C and generously grease a 10inch Bundt pan. To guarantee the Bundt cake releases seamlessly I strongly recommend using a heavy coating of nonstick spray. Our favorite pans include this one and this one.
Make the cake Mash the bananas until theres hardly any lumps. I usually just use my mixer for this! Set mashed bananas aside.
Whisk the flour baking powder baking soda cinnamon and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment beat the butter on high speed until smooth and creamy about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on mediumhigh speed until combined then beat in the mashed bananas. Mixture will be chunky and appear curdled thats ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be thick with some lumps. Makes about 6 cups of batter.
You will use the slightly thickened ganache reserved for the swirl in this step. Pour about 13 of the cake batter about 2 cups evenly into prepared pan. Drizzle half of the ganache on top about 6 Tablespoons. Swirl with a knife or toothpick. Evenly pour another 13 of the cake batter on top followed by the rest of the ganache about 6 Tablespoons then the rest of the cake batter. Swirl everything together
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