This homemade banana marble cake recipe from scratch is tremendous.
Topped with fluffy chocolate icing – it’s a treat worth sharing.
Banana Marble Cake Recipe
HOMEMADE BANANA MARBLE CAKE
Ingredients
2-1/4 cups flour
2 tsp baking powder
1/3 tsp baking soda
1/2 tsp salt
1/2 cup homemade unsalted butter
1-1/2 cups white sugar
2 eggs, beaten
1/4 cup milk
3/4 tsp vinegar
1-1/2 tsp homemade pure vanilla extract
2 squares chocolate
1/2 cup milk
1/2 cup mashed banana
Directions
PREHEAT oven to 350 degrees. Grease and flour tube pan.
Melt chocolate over hot water in a double boiler. Add the 1/2 cup milk gradually, blend well and cool.
Cream butter and sugar for 5 minutes. Add well beaten eggs and mix well. Sift flour before measuring it – then sift with baking powder, baking soda and salt. Add dry ingredients alternately with mixture of the 1/4 cup milk and vinegar. Add vanilla and mix well.
Divide the batter in half. To one add the chocolate mixture, and to the other the mashed banana. Mix each one well. Drop by spoonfuls, alternating dark and light batter to make marbled effect in the prepared cake pan. Bake for approximately 1 hour. When cool, spread with chocolate icing (optional, but worth it).
What I like about this easy chocolate frosting recipe is the high ratio of butter to sugar compared to similar recipes. Just as expected, it produces a very rich and creamy frosting that does not dry out or harden.
I don’t find it too sweet, and turns out nice and fluffy, both great things when you are piling it on cupcakes. My advice is to make this a night ahead and fridge it so the cocoa flavor can really mellow and the flavors can come together. Be sure to remove it from the fridge at least a half hour before using because its pretty hard otherwise. It’s excellent on this banana marble cake.
BEST CHOCOLATE FROSTING RECIPE
Ingredients
1 cup butter (no substitutes), at room temperature
4 cups powdered sugar, sifted
1-1/4 cup baking cocoa
1 cup half-and-half
1 tsp pure vanilla extract
Directions
In a large mixing bowl, cream butter until light and fluffy; at least two minutes. Gradually beat in confectioners’ sugar, cocoa and vanilla.
Now for the half-and-half. The best way to do this is to add 1/2 cup of it first and then 1 tablespoon at a time as you are mixing it.
Stop the mixer and take a rubber spatula and spread it around the frosting as though you were spreading it on a cake.
When you pull away the spatula, if it ‘sticks’ to the frosting and forms very stiff peaks when you pull it away – it is too stiff and you need to add more liquid (again, only add a little bit at the time). You want the consistency to be very smooth and creamy; then it will spread with no problems.