Banana-Chocolate Swirl Cake

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.

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Banana-Chocolate Swirl Cake

Recipe by Anna BembryCourse: Dessert, Coffee & CakeCuisine: GermanDifficulty: Easy


bundt cake
Prep time


Cooking time




  • 200 g / 7.1 oz soft butter + extra for greasing

  • 150 g / 5.3 oz light brown sugar

  • 2 eggs

  • 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

  • Glaze
  • 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.

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