Chocolate Marble Banana Bundt Cake

🛒 Ingredients (serves ~12, 10” Bundt pan)

Ganache (for swirl & topping)

• 2 bars (4 oz each) semisweet chocolate, finely chopped
• 1 cup heavy cream

Cake

• 1½ cups (345 g) mashed ripe bananas (~3–4 bananas)
• 3 cups (375 g) all-purpose flour
• 1½ tsp baking powder
• 1 tsp baking soda
• ⅓ tsp ground cinnamon
• ½ tsp salt
• ¾ cup (170 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• ½ cup (100 g) light or dark brown sugar
• 3 large eggs, room temp
• 2 tsp vanilla extract
• 1⅓ cups (320 ml) buttermilk, room temp

👩‍🍳 Directions

1. Make the Ganache

1. Heat cream until simmering.
2. Pour over chopped chocolate, let sit 2–3 minutes, then whisk until smooth.
3. Separate into two bowls:
   • ½ (~¾ cup / 180 ml) at room temperature for swirl (thick, gravy-like consistency after 30 min).
   • ½ stored in fridge for topping after baking.

2. Prepare the Cake

1. Preheat oven to 350 °F (177 °C). Grease a 10″ Bundt pan generously.
2. In a bowl, whisk together flour, baking powder, soda, cinnamon, and salt.
3. Cream butter + sugars until light (~2 min), then beat in eggs and vanilla.
4. Stir in mashed bananas.
5. Reduce mixer speed to low; alternately add dry mix and buttermilk in 3 parts, mixing until just combined.

3. Assemble & Bake

1. Spoon ⅓ of the batter into the pan, then spread half of the thickened ganache.
2. Add another ⅓ batter, swirl with remaining ganache, then top with final batter.
3. Use a skewer to create, but not overmix, the marble pattern.
4. Bake 60–75 min until a toothpick inserted comes out clean or with a few moist crumbs. Cover with foil if browning too quickly.

4. Cool & Decorate

1. Let the cake cool inside the pan for 2 hours, then invert onto a rack. Cool completely.
2. Warm the reserved ganache to drizzle. Serve and enjoy!