Description
A moist, rich cake featuring luscious layers of ripe banana cake and deep chocolate swirls, finished with a light dusting of powdered sugar and a drizzle of chocolate syrup — this dessert is perfectly balanced with sweet, fruity, and indulgent notes.
Ingredients
Units
Scale
- 2 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- Powdered sugar (for dusting)
- Chocolate syrup (for drizzling)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf or cake pan.
- In a large bowl, cream together butter and both sugars until light and fluffy.
- Add eggs one at a time, beating well. Mix in mashed bananas, sour cream, and vanilla.
- In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture and mix just until combined.
- Divide batter in half. To one half, stir in cocoa powder and milk to make the chocolate batter.
- Alternate spoonfuls of banana and chocolate batters into the pan. Swirl gently with a knife to create a marbled effect.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely. Dust with powdered sugar and drizzle with chocolate syrup before serving.
Notes
- Use very ripe bananas for the best flavor and sweetness.
- Don’t overmix the batters to maintain a tender texture.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
