Chocolate Marble Banana Bundt Cake

This banana cake recipe is the foundation for this chocolate marble banana Bundt cake. The cake is dependably rich, buttery, and full of banana flavour, making it a reader favourite and adored recipe. We're baking it in a Bundt pan and swirling it with real chocolate ganache to give it a fudge-like ripple in each bite. We'll also have extra chocolate ganache to use as a topping!

Details on the Chocolate Marble Banana Bundt Cake

Flavor: This chocolate marble banana Bundt cake begins with 1 1/2 cups mashed banana, so you know it'll be delicious straight away. It's buttery and sweet, with hints of cinnamon, brown sugar, and vanilla. And I'll show you how to swirl the ganache in such a manner that dark chocolate is present in every bite!

Bundt cakes are always denser than layer or sheet cakes since they're so thick and effectively weigh themselves down. Although this is a heavier cake, it is not as dense as pound cake. It's like banana bread in terms of moistness and softness, especially if you don't overbake it.

Ease of preparation: There are two basic components to the preparation: creating the cake batter and making the ganache. Both are fairly simple, but the recipe's success is contingent on timing. The swirl ganache must be allowed to cool for about 30 minutes before using, or it will be too thin. I recommend making the ganache first since it will be ready by the time you finish the cake batter and the oven is warmed. Half of the ganache will go inside the cake, and the remainder will be used for the topping.

The fact that this chocolate marble banana Bundt cake is swirled with actual chocolate ganache rather than chocolate flavoured cake batter is what you'll enjoy most about it. I wanted the chocolate component to be less like chocolate cake and more like the chocolate swirl in fudge ripple ice cream. Does that make sense? The best thing is that if you reheat your slice in the microwave, the chocolate inside melts like butter.

Chocolate Ganache is swirled throughout.

Do you have any recollection of how to create chocolate ganache? If you're not sure, I have a whole chocolate ganache tutorial page. Only two ingredients are required: real chocolate and heavy cream. Baking semi-sweet chocolate bars, such as Bakers or Ghirardelli, are available in the baking aisle alongside the chocolate chips.
To avoid this, cool the ganache for about 30 minutes at room temperature, until it's the consistency of gravy.

  • . two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped
  • . 1 cup (8 ounces; 240ml) heavy cream or heavy whipping cream
  • . 3 large ripe bananas (about 1 and 1/2 cups mashed)
  • . 3 cups (375g) all-purpose flour (spoon & leveled)
  • . 1 and 1/2 teaspoons baking powder
  • . 1 teaspoon baking soda
  • . 1/2 teaspoon ground cinnamon
  • . 1/2 teaspoon salt
  • . 3/4 cup (170g) unsalted butter, softened to room temperature
  • . 1 cup (200g) granulated sugar
  • . 1/2 cup (100g) packed light or dark brown sugar
  • . 3 large eggs, at room temperature
  • . 2 teaspoons pure vanilla extract
  • . 1 and 1/3 cups (320ml) buttermilk, at room temperature*
  • 01.Preliminary Note: This cake is swirled and topped with chocolate ganache. If you aren’t topping the cake with ganache, halve the ganache recipe so you’re only making what you need for the swirl. (Use one 4 ounce chocolate bar and 1/2 cup (120ml) heavy cream.)
  • 02.Make the ganache: Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot!) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate.
  • 03.Very slowly stir until completely combined and chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the cream. You should have about 1 and 1/2 cups of ganache. Set half aside (3/4 cup or 180ml) at room temperature uncovered until it has thickened into a gravy-like consistency, about 30 minutes. Use this in step 7.
  • 04.Cover and refrigerate the rest of the ganache to use as the topping in step 10. Ganache topping can be refrigerated for up to 5 days before using.
  • 05.Preheat the oven to 350°F (177°C) and generously grease a 10-inch 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.
  • 06.Make the cake: Mash the bananas until there’s 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.
  • 07.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.
  • 08. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Mixture will be chunky and appear curdled– that’s 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 over-mix. The batter will be thick with some lumps. Makes about 6 cups of batter.
  • 09. You will use the slightly thickened ganache reserved for the swirl in this step. Pour about 1/3 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 1/3 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 with a knife or toothpick. See photo above for a visual.
  • 10. Bake for 60-75 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven. If the cake is browning quickly in the oven, tent it with aluminum foil to help it bake more evenly.
  • 11. Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled cake onto a wire rack or serving dish. Cool completely before topping, slicing, and serving.
  • 12. The ganache topping will be very thick by now. Warm it over low heat on the stove stirring constantly until thinned and drizzle-able consistency. Do not over-heat it. Or warm in 10 second increments in the microwave, stirring after each until thinned. Drizzle over cake, then slice and serve.
  • 13. Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days. Cake tastes unbelievable warmed in the microwave for a few seconds and served with vanilla ice cream.