The riper the bananas you use in this beautiful banana-chocolate swirl cake, the more flavor they will have. The dark chocolate glaze provides a delicious finishing touch.
Banana-Chocolate Swirl CakeCourse: Dessert, Coffee & CakeCuisine: GermanDifficulty: Easy
200 g / 7.1 oz soft butter + extra for greasing
150 g / 5.3 oz light brown sugar
200 ml / 10.1 fl. oz whole milk
300 g / 10.6 oz all-purpose flour
50 g / 1.8 oz potato or corn starch
2 teaspoons baking powder
50 g / 1.8 oz walnuts, chopped
2 ripe bananas
2 tablespoons dark cocoa powder
200 g /7.1 oz bittersweet chocolate (60% cocoa)
1 teaspoon butter
- Preheat the oven to 355 F / 180 C. Grease a Bundt cake pan with butter and sprinkle with flour.
- In a mixing bowl, combine butter with brown sugar and beat until creamy and fluffy. One by one beat in the eggs. Finally, mix in the milk.
- In a second mixing bowl, stir together flour, starch and baking powder, and bit by bit mix into the butter mixture until you have a homogenous batter.
- Using a fork, smash the bananas into pulp and add to the batter, together with the chopped walnuts.
- Divide the batter in half. Stir in 2 tablespoons cocoa powder into one half and, spoon by spoon – alternating between the white and the chocolate batter – fill into the baking pan. Swirl the batter vertically with a fork to create the marbled pattern.
- Bake 50 minutes. Remove from the oven and let cool down in the baking pan for 10 minutes. Then remove from pan, transfer onto a wire rack and let cool down completely.
- For the glaze: break the chocolate into pieces and melt it in a water bath, together with 1 teaspoon of butter. Spread all over the cake and let set. Alternatively, you can use a store-bought chocolate glaze.