I’ve said it more than once before, but pound cakes are the one thing I make so often, and always enjoy the result. Pound cakes will forever win my infinite love – also because they are definitely the ultimate treat next to a cup of coffee and also because they are really easy to prepare and can be made differently every time.
This next recipe for marbled banana chocolate cake was made in collaboration with one of my best friends, Neta, who is an amazing food photographer and blogger herself. I made the cake on of our joint baking days, and she took gorgeous photos of the cake. After the photo shoot we sat down, drank 2 giant cups of coffee and accompanied them with 2 slices of this delicious cake.
This banana and chocolate cake is simply one of the best – it’s easy to make, fragrant and so delicious you won’t be able to resist it. The added peanut butter to the batter makes it even more delicious, and combines just perfectly with the chocolate and banana.
Marbled Banana Chocolate Cake
For the cake:
- 1 large egg
- 2 mashed bananas
- 1 tsp. vanilla extract
- Pinch of salt
- 80 grams (1/3 cup) maple syrup
- 100 grams (1/2 cup) sugar
- 60 ml. (1/4 cup) vegetable oil
- 80 grams (1/4 cup) smooth peanut butter
- 180 ml. (3/4 cup) milk (or soy milk for nondairy version)
- 180 grams (1 ¼ cups) all-purpose flour
- 100 grams (1 cup) instant oatmeal
- 10 grams (2 tsp.) baking powder
- 30 grams (3 tbsp.) cocoa powder
- Sugar powder
Preheat the oven to 170c degrees and grease the pan well.
In the bowl, mix eggs, mashed bananas, vanilla extract, salt, maple, sugar, oil, peanut butter and milk with a whisk until combined.
Add flour, oatmeal and baking powder and whisk only until uniform.
Divide the mixture into 2 bowls (2/3 and 1/3) and add the cocoa powder to the smaller batter.
Mix until combined.
Pour 1/2 of the light mixture into the pan and straighten. Pour the chocolate mixture and than the remaining light mixture.
Using a knife form a marble shape ("rattle" between the two mixtures).
Bake the cake for 35-45 minutes or until a skewer inserted in the middle comes out with moist crumbs.
Cool at room temperature, turn on a serving dish, sprinkle generously with sugar powder and serve.
- The cake is at its best on the day of preparation.
- Keep the cake in a closed container in the fridge for up to 6 days. It is recommended to heat it lightly before serving.
- Nondairy version - use soy milk or water in the same amount instead of milk.
- If you want, you can use chunky peanut butter for added crunch.
- You can also add dark chocolate chips to the mixture.
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