1.5-2 c. Ripe banana, mashed (approximately 2-3 large bananas)
1 c. Sour cream, fat free
½ c. Vegetable oil
1 c. Brown sugar (do not pack down)
2 Eggs, room temperature
2 tsp Vanilla
3 c. All purpose flour
2 tsp Baking powder
2 tsp Baking soda
1.5 tsp Cinnamon
¼ tsp Salt
2 c. Unsweeten dark chocolate wafers
3 tbsp Butter
½ tsp Vanilla extract
Preheat oven to 350˚F.
Butter bundt pan if not using silicone mold.
Combine banana and sour cream. Set aside.
In a large bowl, whisk together the vegetable oil and brown sugar. Beat in one egg at a time. Then stir in the vanilla and the banana mixture.
Combine the flour, baking soda, baking powder and salt. Slowly stir into the banana mixture.
In a double boiler, melt the chocolate wafers with the butter. Add vanilla.
Put 1/3 of the banana bread batter in the bundt pan and then add ½ of the chocolate sauce on top of the batter. Careful not to get chocolate on the side of the pan. Repeat with more batter, chocolate sauce and finally finish with batter on top.
Swirl a knife through the batter to create the marble effect.
Bake at 350˚F for 50 min or until the skewer inserted into the center of the cake comes out clean. Rotate the cake 180˚ half way through baking.
Cool on rack before removing banana bundt cake from the mold.
- For breakfast, reheat in toaster oven and spread a little bit of butter.
- For snack, eat as it is.
- For dessert, reheat in toaster oven and couple with vanilla ice-cream.
Mmm Mmmm... This was super-duper yummilicious!! I took my basic banana bread recipe, adjust the amount of ingredients, added a chocolate sauce and voila! the perfect marble bundt cake. If you like your banana bread sweeter, try adding a little more brown sugar in the cake recipe; you can also sweeten the chocolate sauce by melting the chocolate with a bit of sugar.
This cake would also do well with a bit of walnut bits. Simple toast the walnut pieces on a baking sheet for about 8 min and then stir into your banana bread batter (before layering with the chocolate sauce).