Lucie squealed when she saw this chocolate banana marble cake peeking out from the aluminium foil in the kitchen. I squealed since that bottom layer wasn’t very marbled and the top was a bit too browned – but hey, nobody’s perfect.
To see the marble effect, of course, someone had already cut a few slices before the ‘official opening’. By the opening, you’ll understand what I mean if you want to photograph a whole cake for a blog or book before it’s attacked.
Really, the girls think I’m some kind of expert French police detective but it doesn’t take much to notice when a squirrel has sneaked off with the hidden edibles in the kitchen, does it?
To create a marble or swirl effect like a tiger (hence its other names) divide up the batter towards the end, layer each ten make zig-zags with a fork from one end to the other – or swirl a couple of times in a figure 8 with a skewer.
Although, in this case, you could say it’s a chocolate banana cake that’s lost its marble!
Normally we enjoy this for breakfast with a typical large French bowl of coffee to accompany it and take our time. However, this chocolate banana marble cake is also delicious coated in a fudgy dark chocolate glaze for teatime.
Chocolate Cake Glaze Festive Decor
If you have any chocolate macaron shells handy, then stick them on top for a soft yet almond crunch. To create an instant holiday decor, sprinkle on some edible glitter (I use edible metallic lustre powder to brush on macarons from DecoRelief in Paris – see stockists on the FAQ page) for a quick golden effect.
Have you made any of the recipes from le blog or fancy making this Chocolate Banana Marble Cake? Please leave a comment below – I love it when you make and share the recipes here.
Chocolate Banana Marble Cake
A reduced sugar chocolate banana marble cake (or banana bread) perfect for breakfast or brunch, either topped with roasted banana or served at teatime with a fudgy dark chocolate ganache.
- 100 g (3.5oz) butter (unsalted) softened
- 75 g (2.75oz) cane sugar
- 3 eggs (organic) at room temperature
- 170 g (6oz) plain (all-purpose) flour
- 2 tsp baking powder
- 2 (approx.225g/8oz) very ripe bananas + 1 for decor (optional)
- 1 tbsp unsweetened cocoa powder
- 100 g (3.5oz) dark chocolate chips good quality (bittersweet)
- 50 g (2oz) dark (bittersweet) cooking chocolate good quality (64-74% cacao)
- 50 g (2oz) icing (confectioner's) sugar sifted
- 50 g (2oz) butter (unsalted)
- 50 g (2oz) single or whipping cream at least 30% fat
Grease and flour a loaf tin, otherwise if you’re using a silicone mould there’s no need. Preheat the oven to 180°C/360°F/Mark 4/160°C fan.
In a large mixing bowl, cream the butter and sugar until soft, light and creamy (this is even easier if you beat together in a stand mixer). Gradually add the eggs, one by one until well mixed. Incorporate the flour and baking powder until the batter is smooth.
In another bowl, mash the banana with a fork and transfer half of it to the other bowl. In one of them, add the chocolate powder and chocolate chips and mix well.
- Pour the chocolate mix into the bottom of the tin, then pour in the banana batter, then the chocolate again then banana.
Marble the cake by making zig-zags with a fork from one end to the other - or swirl a couple of times in a figure 8 with a skewer. If making this without the teatime glaze, cut the extra banana horizontally (if using) and place on top of the batter. Transfer to the oven and bake for 45-50 minutes.
The cake is ready when a knife inserted in the middle comes out clean. If not, bake for another 5 minutes. Leave the cake to cool then remove from the mould to a wire rack to cool.
Melt the chocolate, icing sugar and butter in a bowl placed over a pan of simmering water (bain-marie). When melted, stir in the cream until the glaze is well blended. Leave to cool for about 5 minutes then pour over the cake, evening the glaze with a knife and decorate whatever takes your fancy. I added some mini macaron shells and finally dusted it with gold food powder, just tapping it over with a couple of fingers.
Please resist temptation to eat this straight away, as the marble cake tastes even better the next day. Can keep for 3 days in a cool place stored in an airtight tin or in aluminium foil (although not in the fridge) - if you're lucky not to have tigers around!
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