Sharing a personal favorite with you today banana chocolate marble cake. The recipe for this delightful cake is by one of my bestest friends lilcookie, and as all her recipes it is just perfect!
Tips and Tricks for Recipe Success:
- The cake is best served and eating on the same day you bake it.
- You can keep the cake in an airtight container in the refrigerator for up to 6 days, I recommend heating it up before serving.
- If you want to bake a dairy-free version, you can use soy or rice milk instead of whole milk.
- You can make the cake more crunchy by using a chunky peanut butter.
- You can add dark chocolate chips if you want a more chocolaty flavor.
Banana Chocolate Marble Cake
- 1 large egg
- 2 bananas mashed
- 1 tsp vanilla extract
- A pinch of salt
- 1/3 cup maple syrup
- 1/2 cup sugar
- 1/4 cup vegetable oil we used canola oil
- 1/4 cup smooth unsweeten peanut butter
- 3/4 cup whole milk
- 1 1/4 cup flour
- 1 cup rolled oats
- 2 tsp baking powder
- 3 tbsp cocoa powder
- Confectioner sugar for decoration optional
Preheat the oven to 340°F/170°C. Grease an 8.6 inch (22 cm) kugelhopf bundt pan, set aside.
In a large bowl whisk together egg, mashed bananas, vanilla extract, salt, maple syrup, peanut butter, and milk until light and fluffy.
Add in flour, rolled oats, and baking powder; stir until well combined. Set aside 2/3 of the batter.
Add the cocoa powder to the remaining batter and mix until combined.
Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.
Bake until a cake tester comes out clean, 35-45 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake on to a serving plate, frost with confectioner sugar and serve.