a Ventray Stand Mixer

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5 340

Marble Chocolate Banana Cake

Moist, tender with a rich chocolate taste, a total upgrade to your typical banana bread

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Ingredients

  1. ½ cup unsalted butter room temperature
  2. ½ cup canola oil
  3. 2 cups granulated sugar
  4. 3 large eggs room temperature
  5. 2 tsp vanilla
  6. 1 ½ cup mashed fresh ripe banana
  7. 3 cups all-purpose flour
  8. 1 ½ tsp baking soda
  9. ½ tsp baking powder
  10. ¼ tsp cinnamon and salt
  11. 1 cup sour cream room temperature
  12. 4 oz melted chocolate at room temperature
  13. Handful of semi-sweet chocolate chips
  14. Icing sugar

Equipments

  1. mini muffin loaf pans

Directions

  1. Add butter, oil, sugar into Ventray Stand Mixer, beat over medium high speed for 8 minutes or untll very light color forms
  2. Beat in eggs 1 at a time, then beat in vanilla. Gradually add in banana, scrapping down sides of the bowl and beat until well mixed.
  3. Whisk together flour, baking soda, baking powder, cinnamon and salt
  4. Slowly add in flour mixture into butter mixture, alternating with sour cream
  5. Split half of the banana batter, blend in the chocolate mixture into one of the batter and mix well
  6. Dollop half of plain batter followed by the chocolate batter, then top it off with plain batter; swirl to create marble texture.

Oven Directions

  1. Preheat oven to 350F, bake for about 35-40mins or until top springs back and tooth pick test comes out clean.
  2. Remove from oven, let it cool for about 15mins before transferring to rack, sprinkle icing sugar and serve.

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