Melt-In-Your-Mouth Chocolate Banana Marble Cake

Yum! 5

chocolate banana marble cakeI love a cake that can also, if you really reach, be considered a bread. And if said cake has a fruit in it -- bonus points. It's as if you'd be doing yourself a disservice by not eating a piece, because, in essence, you're skipping out on some crucial vitamins and minerals ... right?

Eh, it was worth a shot. Behold, Chocolate Banana Marble Cake, people! It tastes like a cake -- a warm, gooey, chocolatey cake -- but it looks like a bread. Kind of. Not really. Oh, whatever. It's really, really delicious -- and super easy to make. And, hey, your kitchen will smell like a dream. Check it.






Chocolate Banana Marble Cake adapted from Good Cheap Eats


  • 1 cup whole wheat pastry flour
  • 1 cup unbleached flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup canola oil
  • 1 1/4 cup dark brown sugar
  • 3 ripe bananas, mashed
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 6 Tablespoons plain nonfat yogurt
  • 1/2 cup unsweetened cocoa
  • 1 Tablespoon powdered sugar

More from The Stir: Insanely Delicious Oreo & Peanut Butter Brownie Cakes


1. Heat oven to 350F. Spray bundt pan with nonstick cooking spray. In mixing bowl whisk together flours, baking powder, baking soda, and salt. In another mixing bowl, combine the oil, sugar, and bananas. Beat until smooth. Mix in vanilla, eggs, and yogurt. Blend until smooth. Fold wet ingredients in dry ingredients, combining just until blended.

2. Spoon half the batter into greased bundt pan. Add cocoa to mixing bowl and stir until just combined. Spoon chocolate batter in clumps around bundt pan, leaving some lighter colored spaces. Use a knife to swirl the different colored batters together, taking care not to mix them too much.

3. Bake for 35-40 minutes or until tester comes out with just a few crumbs attached. Cool cake in pan on 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.

 Hungry? Need dinner ideas? Just love anything and everything food and recipes? Then you'll totally want to follow us on Pinterest! Our virtual pin boards on Kid Friendly Recipes , Sweet Treats  and Easter 2012 are pure eye candy. Yum!


Image via Divya Kudua/Flickr

recipe a day


To add a comment, please log in with

Use Your CafeMom Profile

Join CafeMom or Log in to your CafeMom account. CafeMom members can keep track of their comments.

Join CafeMom or Log in to your CafeMom account. CafeMom members can keep track of their comments.

Comment As a Guest

Guest comments are moderated and will not appear immediately.

Regina Ruosch Ertel

Just made this tonight. We happened to have it all on hand. Turned out delicious! Very moist....


sophi... sophiesmom07

Oooh!  Banana usually makes everything so moist. Have to try this!

Rita Fortner

Since it looks like a low-cal recipe, does anyone know how many calories are in this per serving? I'd really like to make this and also be able to have the calorie count to log :)

nonmember avatar dani619

I made this recipe last night and it was kinda blah. I even added a simple powdered sugar glaze to try to salvage it but that didn't help. The cake came out moist, but the flavors were kinda weird together. My husband and I agreed that it was a disappointment. I won't make this again.

Ermida Cassano

 I was both surprised and disappointed to read CANOLA OIL. which is a horrific ingredient.

I suggest that readers and proponents of this wonderful cake leave this ingredient absolutely out of the

recipe and sub another oil, and for the why: and and read about this

terrible to be avoided ingredient.

1-5 of 5 comments