We make banana bread quite frequently. Bananas always end up lying around in the kitchen, waiting to be used up. A classic banana bread or a simple Banana Bread Marble Bundt Cake like this one is perfect for those overripe bananas nobody wants to eat anymore. After all, you don’t want to waste food. That’s why anything involving banana bread is always a great idea.
Of course, you can also bake a delicious bundt cake like this one here on purpose. It doesn’t have to be a last-minute fix because of poor grocery planning leading to leftover bananas. Most of our recipes here are actually planned and created with full intention. Even though we’re constantly baking banana bread and stuff like that, only a fraction of those actually appear on the blog in the end…
Anyway. Whether planned or spontaneous, this Banana Bread Marble Bundt Cake is definitely a great cake to bake. It is wonderfully moist, with great banana, chocolate, and hazelnut flavors, and stays fresh for days – as is often the case with banana bread. The fruit provides long-lasting moisture, keeping a cake nice and tender. A regular marble cake, by contrast, can easily start to get dry and crumbly the very next day, I’ve heard. Hasn’t happen to one of your cakes though…
However, there is something to watch out for here. Cakes like this one here are naturally a bit denser and thanks to the bananas and hazelnuts a bit more moist. While this is ideal for a longer shelf life, it can also cause issues. A wet/moist batter requires a longer baking time. Depending on the batter, this can lead to the cake’s surface getting too much heat and potentially turning darker than you’d like because of the long baking time.
On the other hand, the cake might not bake all the way through, leaving the bottom or the center underbaked. At home, we call this texture »speckig« (aka. gummy or soggy) because those sections look very dense and compact when sliced. Not the texture you want in a cake, right?
This kind of texture isn’t always happening because of the moisture content of the cake batter – sometimes it happens because the batter was overmixed, causing gluten to develop. This is something you definitely want to avoid. Fortunately, you can usually correct this (at least a bit) by adjusting the heat or the baking time. Not the gluten development, though.
Testing with a wooden skewer is a great way to monitor and adjust the baking process. If you stick it in and it comes out completely wet with raw batter clinging to it, the cake simply needs more time in the oven – possibly covered with a piece of baking parchment or aluminum foil to prevent the crust from getting too dark. Do not skip this test when baking a cake like this one here.
Aside from this delicious bundt cake here we have plenty of other banana bread recipes on the blog. I published a small roundup of banana bread recipes a while back – it’s certainly worth checking out. If you require another great banana bread recipe immediately – because you have more overripe bananas lying around – take a look at our Banana Bread with Chocolate & Walnuts. It’s a real winner!
Or how about some Banana Chocolate Chip Cookies? Sounds pretty good, doesn’t it? If you like bananas, you’re sure to enjoy these chocolate chip cookies, too. I think the combination of bananas and chocolate always works particularly well…
INGREDIENTS / ZUTATEN
7 oz. (200g) butter, at room temperature (plus a little extra for greasing)
3/4 cup (150g) sugar (fine)*
4 medium eggs, separated
1 tbsp. dark rum* (optional)
1 tsp. vanilla extract*
3 medium bananas (about 10.6 oz./ 300g), mashed
11.5 oz. (325g) spelt flour*
1.8 oz. (50g) ground hazelnuts*
3 tsp. baking powder
1/4 tsp. salt
6.8 fl. oz. (200ml) milk (or a plant-based alternative)
3 tbsp. cocoa powder*
cake glaze* & some sliced hazelnuts* for decoration (optional)
200g weiche Butter, plus etwas mehr zum Einfetten
150g Zucker (fein)*
4 Eier (M), getrennt
1 EL dunkler Rum* (optional)
1 TL Vanille Extrakt*
3 mittlere Bananen (etwa 300g), zerdrückt
325g Dinkelmehl (Type 630)*
50g Haselnüsse*, gemahlen
3 TL Backpulver
1/4 TL Salz
200ml Milch (oder pflanzliche Alternative)
3 EL Kakaopulver*
Kuchenglasur* & gehobelte Haselnüsse* für die Dekoration (optional)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Thoroughly grease a large bundt cake tin* with butter to ensure the cake releases easily later. Separate the eggs and beat the egg whites until stiff peaks form. Mash the bananas and set them aside.
2. In a large bowl, mix the butter and sugar until light and fluffy. Add the egg yolks and mix until well combined. Stir in the rum (optional) and vanilla extract. Add the mashed bananas and mix in as well.
3. Combine flour, hazelnuts, baking powder, and salt. Add these dry ingredients to the large bowl in two batches, alternating with the milk, and mix only briefly after each addition. The ingredients should be well combined, but be careful not to overmix the batter. Gently fold in the stiff egg whites in two batches. Try to keep as much volume as possible.
4. Transfer about half of the batter to a separate bowl, sift the cocoa powder on top, and gently stir it in. Again, mix only as much as necessary. Spoon a small amount of the dark batter into the prepared pan, then spoon some of the light batter over it and spread evenly. Repeat this process until all the batter has been used. Lightly swirl the two batters together with a knife or similar tool to create a marbled effect.
5. Bake the cake in the preheated oven for about 55–60 minutes. Check with a wooden skewer – the cake is done when it comes out clean.
6. Take the cake out of the oven and let it cool down inside the bundt cake tin for about 15 minutes. Carefully remove the cake from the baking tin and let it cool down completely on a wire rack. Decorate the cake to your liking with some cake glaze and sliced hazelnuts (optional). Store leftovers well-wrapped at room temperature (max. 3–4 days).
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine große Gugelhupfform* gut mit Butter einfetten, damit sich der Kuchen später einwandfrei löst. Die Eier trennen und das Eiweiß steif schlagen. Die Bananen zerdrücken und zur Seite stellen.
2. Die Butter mit dem Zucker in einer großen Schüssel hell und luftig aufschlagen. Die Eigelbe dazugeben und so lange aufschlagen, bis sich alles gut verbunden hat. Rum (optional) und Vanille Extrakt dazugeben und unterrühren. Die zerdrückten Bananen dazugeben und ebenfalls gut unterrühren.
3. Mehl, Haselnüsse, Backpulver und Salz vermischen und dann in zwei Portionen, abwechselnd mit der Milch, zur großen Schüssel dazugeben und jeweils nur kurz unterrühren. Es sollte sich alles gut verbinden, der Teig sollte allerdings nicht mehr zu stark gerührt werden. Den Eischnee in zwei Portionen vorsichtig unterheben. Versucht, so viel Volumen wie möglich zu erhalten.
4. Etwa die Hälfte des Teiges in eine separate Schüssel geben, den Kakao darüber sieben und vorsichtig unterrühren – auch hier nur so viel rühren, wie notwendig. Eine kleine Portion des dunklen Teiges in die vorbereitete Form füllen, dann etwas vom hellen Teig darüber löffeln und gleichmäßig verteilen. Diesen Vorgang mehrmals wiederholen, bis beide Teige komplett aufgebraucht sind. Mit einem Messer o.Ä. die Teigsorten leicht vermischen für den Marmor-Effekt.
5. Den Kuchen für etwa 55-60 Minuten im vorgeheizten Ofen backen. Mit einem Holzspieß testen, ob noch Teig kleben bleibt, und den Kuchen erst herausholen, wenn dieser sauber herauskommt.
6. Das fertige Gebäck aus dem Ofen nehmen und etwa 15 Minuten in der Form abkühlen lassen, dann vorsichtig stürzen und auf einem Kuchengitter komplett auskühlen lassen. Vor dem Servieren nach Belieben mit Kuchenglasur und gehobelten Haselnüssen dekorieren (optional). Reste gut verpackt bei Zimmertemperatur lagern (max. 3-4 Tage).
Craving more? Keep in touch on Facebook, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Banana Bread Marble Bundt Cake
- Prep Time: 00:20
- Cook Time: 01:00
- Total Time: 03:00
- Yield: 1 1x
- Category: Cakes
- Method: -
- Cuisine: Germany
- Diet: Vegetarian
Description
Banana bread meets marble cake and the result is this delicious Banana Bread Marble Bundt Cake – an absolute family favorite! We love it!
Ingredients
7 oz. (200g) butter, at room temperature (plus a little extra for greasing)
3/4 cup (150g) sugar (fine)*
4 medium eggs, separated
1 tbsp. dark rum* (optional)
1 tsp. vanilla extract*
3 medium bananas (about 10.6 oz./ 300g), mashed
11.5 oz. (325g) spelt flour*
1.8 oz. (50g) ground hazelnuts*
3 tsp. baking powder
1/4 tsp. salt
6.8 fl. oz. (200ml) milk (or a plant-based alternative)
3 tbsp. cocoa powder*
cake glaze* & some sliced hazelnuts* for decoration (optional)
Instructions
1. Preheat the oven to 180°C (350°F). Thoroughly grease a large bundt cake tin* with butter to ensure the cake releases easily later. Separate the eggs and beat the egg whites until stiff peaks form. Mash the bananas and set them aside.
2. In a large bowl, mix the butter and sugar until light and fluffy. Add the egg yolks and mix until well combined. Stir in the rum (optional) and vanilla extract. Add the mashed bananas and mix in as well.
3. Combine flour, hazelnuts, baking powder, and salt. Add these dry ingredients to the large bowl in two batches, alternating with the milk, and mix only briefly after each addition. The ingredients should be well combined, but be careful not to overmix the batter. Gently fold in the stiff egg whites in two batches. Try to keep as much volume as possible.
4. Transfer about half of the batter to a separate bowl, sift the cocoa powder on top, and gently stir it in. Again, mix only as much as necessary. Spoon a small amount of the dark batter into the prepared pan, then spoon some of the light batter over it and spread evenly. Repeat this process until all the batter has been used. Lightly swirl the two batters together with a knife or similar tool to create a marbled effect.
5. Bake the cake in the preheated oven for about 55–60 minutes. Check with a wooden skewer – the cake is done when it comes out clean.
6. Take the cake out of the oven and let it cool down inside the bundt cake tin for about 15 minutes. Carefully remove the cake from the baking tin and let it cool down completely on a wire rack. Decorate the cake to your liking with some cake glaze and sliced hazelnuts (optional). Store leftovers well-wrapped at room temperature (max. 3–4 days).
Notes
Get your bake on!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
