marbled banana bundt cake

marbled banana bundt cake

This baby bundt is so cute! I bought a new six-cup bundt cake pan from Amazon. The six-cupper is ideal when you don’t want to bring a whole cake to the office. Of course, I had leftover batter so that went into a loaf pan. The cake was so tender, moist, and not very sweet.  AJ and I ate two loaf cake slices each! So I wrapped the rest of it up airtight so we wouldn’t finish the entire cake in one sitting.

Marbled Banana Bundt Cake (Adapted from Baking Bites)

Prep time: 15 minutes
Bake time: 45 minutes
Cooling time: 1 – 1 1/2 hours (Today was so cold when I opened the kitchen window. Cooling time was drastically reduced to 20 minutes!)

1/2 cup butter, plus 1 tablespoon, room temperature
1 1/2 cups superfine sugar
3 large eggs
1 1/2 tsp vanilla extract
3 ripe, medium bananas, mashed (about 1 cup)
2 cups, plus 1 tablespoon all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup low fat Greek style yogurt (or sour cream)
1/4 cup cocoa powder, sifted

Preheat oven to 350˚F. Melt 1 tablespoon butter and mix it with 1 tablespoon flour. Brush this butter-flour mixture inside one 6 cup bundt cake pan and one 8 1/2×4 1/2 inch loaf pan (6 cup capacity). As you can see from the measures, you can also combine and use one 12-cup bundt cake pan.

Cake Baker’s Note: Because I use pans with a dark non-stick finish, cakes have a tendency to over-brown in them. I discovered that pre-heating the oven to 325˚ takes longer to bake the cake and I end up with a crusty brown exterior. I now preheat the oven to 350˚F and reduce the heat to 325˚F just when the cakes are placed in the oven. The result, as you can see in the photo, is a perfectly golden brown exterior.

In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs one by one, until each has been just incorporated. Beat in vanilla extract and mashed bananas.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add half of the flour mixture to the butter mixture and stir to combine. Add the sour cream or yogurt, followed by the remaining flour mixture, stirring after each addition.

Remove 1 1/2 cups of batter into a small bowl and stir in cocoa powder. Pour 1/4 of the plain batter into the prepared bundt pan and 1/4 of the remainder into the prepared loaf pan. Use an offset spatula to spread the batter to the edges and corners. Top each pan with half the cocoa batter. Spoon half the remaining plain batter on top of the cocoa batter. Repeat with the other pan. Run a knife through the batter gently to swirl. Tap pans gently on the counter to settle the batter.

Cake Baker’s Note: I misjudged the plain batter so the loaf cake did not have a plain batter topping. Appearance doesn’t matter because the cake still bakes up “marbled.” Next time I bake this, I will not swirl the chocolate layer in the bundt but let it bake up like a tunnel cake with a chocolate center.

Put the pans in the oven. If they are dark non-stick pans, reduce the heat at once to 325˚F. 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 cakes out and place them onto a wire rack to cool 10 minutes in the pans. Unmold the cakes and turn them right side up to let them continue to cool on the rack. Wrap thoroughly cooled cakes airtight in plastic if they are not going to be eaten right away. Cooled cake can be stored wrapped airtight in a cake keeper for 2 days.

Serve plain, dusted with powdered sugar, or à la mode–with ice cream.

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