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!
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.
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.