Name: Marbled chocolate banana bread Bundt cake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 70 g butter; 60 ml coconut oil or vegetable oil; 1 cup brown sugar; 2 eggs; 1 tsp vanilla extract; 5 bananas mashed; 45 ml Buttermilk; 1,75 cup flour all-purpose cake; 1/4 tsp salt; 1.5 tsp cinnamon ground; 1 tsp Baking powder; 1 tsp Bicarbonate of soda; 1/4 cup cocoa powder mixed with 60ml water to make a paste; 80 g dark chocolate chopped; 60 ml coconut milk; 100 g dark chocolate; 1 tsp glucose coconut oil; 1/2 tsp cinnamon ground; coconut shavings, toasted, to garnish

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Ingredients (19)

70 g	butter
60 ml	coconut oil — or vegetable oil
1 cup	brown sugar
2	eggs
1 tsp	vanilla — extract
5	bananas — mashed
45 ml	Buttermilk
1,75 cup	flour — all-purpose cake
1/4 tsp	salt
1.5 tsp	cinnamon — ground
1 tsp	Baking powder
1 tsp	Bicarbonate of soda
1/4 cup	cocoa powder — mixed with 60ml water to make a paste
80 g	dark chocolate — chopped

COCONUT GANACHE:

60 ml	coconut milk
100 g	dark chocolate
1 tsp	glucose — coconut oil
1/2 tsp	cinnamon — ground
	coconut — shavings, toasted, to garnish

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Method:

Preheat the oven to 180º C.

Grease a 25cm round Bundt cake tin with non-stick baking spray. In a mixing bowl, whisk together the butter, oil and brown sugar. Add the eggs and beat until well combined and creamy. Whisk in the vanilla, mashed bananas and buttermilk. The mixture will look as if it’s curdled, but it’ll correct once you add the flour.

Sift together the flour, salt, cinnamon, baking powder and soda. Add the dry ingredients to the wet and mix in gently. Divide the batter into two separate bowls. Mix the cocoa paste into one and fold in the chopped chocolate. Spoon the batter into the Bundt tin in alternate spoonfuls.When all the mixture is used up, swirl through with the back of a knife. Bake for 35 minutes or until a skewer comes out clean.

Set aside to cool in the tin, before turning out. To make the ganache, place the coconut milk, chocolate, glucose and cinnamon in a heatproof bowl. Set the bowl over a pan of simmering water and heat until the chocolate is completely melted and the ganache is smooth and glossy. Allow to cool and thicken up slightly before pouring over the cooled Bundt. Scatter with toasted coconut flakes.

Tip: If you are going to be using the coconut flakes, serve immediately as they loose their crisp texture when left in contact with the ganache. Alternatively, use chocolate shavings.

Recipe reprinted with permission of Bibby’s Kitchen@36. To see more recipes, please click here.

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