The picture caught my eye. I read the post on Baking Bites about Marbled Banana Bundt Cake and was sold. The simplicity of the banana batter along with the chocolate laced throughout the cake was fabulous. Although I had make coffee cake here in Peru, I had never made a marbled cake.
Now you must understand…some of the things I make simply intrigue the people that eat them. In Peru, it is rather standard to eat the very same recipes with the very same ingredients sometimes on the very same days of the week – and every recipe has a name! Oftentimes, I make things they have never thought to combine or foods they had seen but never pondered how to make. This happened when I made the Peruvian Chocolate Layer Cake. Someone had seen the three cake layers cooling and the bowl of ganache frosting alongside. After serving it, they commented, “I never knew how they got the filling between the layers of a cake!” So I knew the marbled cake would also be a “wonder!”
Wonderful it certainly was! I altered the recipe slightly by replacing the sour cream with plain drinkable yogurt since it is more readily available in Peru. All who ate it thought it was very moist and flavorful. Hope you enjoy it as well!
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 100 grams butter, softened
- 1 1/2 cups rubia or white sugar
- 3 large eggs
- 1 1/2 teaspoon vanilla extract
- 3 ripe, medium bananas, mashed (about 1 cup)
- 1 cup plain drinkable yogurt
- 1/4 cup cocoa powder, sifted
- Preheat oven to 350F and lightly grease a 12-cup bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
- In a large bowl, cream together butter and sugar. Add in the eggs, one by one, beating until each has been incorporated before adding the next. Beat in vanilla extract and mashed bananas.
- Add half of the flour mixture to the butter mix and stir to combine. Add in the yogurt, followed by the remaining flour mixture. Remove 1 1/2 cups of batter into a small bowl and stir in cocoa powder.
- Pour 2/3 of the plain batter into the bundt pan, top with cocoa batter and spoon the rest of the plain batter on top. Run a knife through the batter gently to swirl.
- Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly pressed.
- Turn cake out onto a wire rack to cool completely before slicing. Serve plain, or dusted with powdered sugar.