This chocolate marble banana Bundt cake is based off of this banana cake recipe. It’s a reader favorite and loved recipe because the cake is always moist, buttery, and full of banana flavor. Here we’re baking it in a Bundt pan and swirling it with real chocolate ganache so each bite has a delicious fudge-like ripple. We’ll have extra chocolate ganache for the topping, too!
Chocolate Marble Banana Bundt Cake Details
- Flavor: This chocolate marble banana Bundt cake starts with 1 and 1/2 cups (345g) of mashed banana, so you know there’s great flavor right from the get-go. It’s also buttery with notes of cinnamon, brown sugar, and vanilla too. And I’ll teach you how to swirl the ganache in such a way that literally every bite has dark chocolate as well! If you love these flavors together here, you’ll love them in these banana chocolate chip streusel muffins, too.
- Texture: Because they’re so thick and essentially weigh themselves down, Bundt cakes are always denser than layer or sheet cakes. This is certainly a heavier cake, but it isn’t quite as dense as pound cake. It’s wonderfully moist and soft like banana bread, especially if you avoid over-baking.
- Ease: The prep consists of two main components: making the cake batter and making the ganache. Both are very simple, but the success of the recipe depends on timing. The ganache used for the swirl must cool for about 30 minutes prior to using otherwise it’s too thin. I recommend making the ganache first because by the time you’re finished the cake batter and the oven’s preheated, the ganache will be ready. You’ll use half of the ganache inside the cake, then save the rest for the topping.
What you’ll love most about this chocolate marble banana Bundt cake is that unlike marble loaf cake, it’s swirled with real chocolate ganache and not chocolate flavored cake batter. I wanted the chocolate portion to be more like the chocolate swirl in fudge ripple ice cream and less like chocolate cake or chocolate banana bread. Make sense? The best part is if you warm your slice back up in the microwave, the chocolate inside gets all melty like hot fudge sauce.
One reader, Nancy, commented: “Yum! First time trying, I can see why it has all 5-star reviews. Next time I’ll add nuts for a little bite. ★★★★★”
Another reader, Casey, commented: “Absolutely loved this recipe. Cake is lovely and moist and the ganache takes it to another level. Can’t wait to make again. ★★★★★”
Swirled with Chocolate Ganache
Do you remember how to make chocolate ganache? I have an entire chocolate ganache tutorial page if you’re not sure. You need just 2 ingredients: real chocolate and heavy cream. I recommend Bakers or Ghirardelli brand baking semi-sweet chocolate bars, which is sold in the baking aisle near the chocolate chips.
***It took several test variations to learn that the consistency of the ganache (and how you swirl it) will make or break today’s cake recipe. If the ganache is too thin and warm, it will turn this into a thin chocolate banana cake batter. If it’s too thick, it will prevent the portions of cake batter surrounding it from baking so you’ll have this unpleasant and strange combination of baked and unbaked cake batter.***
How to avoid this: Let the ganache cool at room temperature for about 30 minutes until it’s about the consistency of gravy.
Perfecting the Banana Bundt Cake Batter
As the ganache cools and thickens, prep the cake batter. Banana cake was my starting point, but I add a little extra baking powder for some lift and slightly reduce the buttermilk. The original cake was strangely wet with the chocolate ganache, but after I reduced down the buttermilk, it cooked perfectly and had a lovely texture. If you’re looking for a plain banana Bundt cake, you can follow the recipe below and simply leave out the chocolate ganache swirl.
Layer in the cake batter and ganache, then generously swirl together.
Make Enough Ganache for the Topping
Everything is complete with a little accessorizing, so let’s finish this Bundt off with even more ganache. The recipe below instructs you to make all of the ganache at once, then save half for the topping after the cake bakes and cools. You’ll have to reheat it so it’s thin enough to drizzle. Feel free to halve the ganache, then garnish the cake with salted caramel or use the chocolate peanut butter topping from this chocolate chip loaf cake instead. (Readers have loved that topping!)
More Bundt Cakes to Love
- Peach Bundt Cake
- Lemon Berry Yogurt Cake
- Apple Bundt Cake
- Chai Cinnamon Swirl Bundt Cake
- Pumpkin Bundt Cake
- Hummingbird Bundt Cake
Or browse all of my dessert recipes.
Print
Chocolate Marble Banana Bundt Cake
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Total Time: 6 hours (includes cooling)
- Yield: serves 12
- Category: Cake
- Method: Baking
- Cuisine: American
Description
This is buttery moist banana Bundt cake swirled and topped with real chocolate ganache. Feel free to halve the ganache and only use it as the swirl. See step 1 below. For other garnish options, use salted caramel or the chocolate peanut butter topping from this chocolate chip loaf cake instead.
Ingredients
Ganache Swirl & Topping
- two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped
- 1 cup (8 ounces; 240ml) heavy cream or heavy whipping cream
Cake
- 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/3 cups (320ml) buttermilk, at room temperature*
Instructions
- Preliminary Note: This cake is swirled and topped with chocolate ganache. If you aren’t topping the cake with ganache, halve the ganache recipe so you’re only making what you need for the swirl. (Use one 4 ounce chocolate bar and 1/2 cup (120ml) heavy cream.)
- Make the ganache: Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot!) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Very slowly stir until completely combined and chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the cream. You should have about 1 and 1/2 cups of ganache. Set half aside (3/4 cup or 180ml) at room temperature uncovered until it has thickened into a gravy-like consistency, about 30 minutes. Use this in step 7. Cover and refrigerate the rest of the ganache to use as the topping in step 10. Ganache topping can be refrigerated for up to 5 days before using.
- Preheat the oven to 350°F (177°C) and generously grease a 10-inch Bundt pan. To guarantee the Bundt cake releases seamlessly, I strongly recommend using a heavy coating of nonstick spray. Our favorite pans include this one and this one.
- Make the cake: Mash the bananas until there’s hardly any lumps. I usually just use my mixer for this! Set mashed bananas aside.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Mixture will be chunky and appear curdled—that’s ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not over-mix. The batter will be thick with some lumps. Makes about 6 cups of batter.
- You will use the slightly thickened ganache reserved for the swirl in this step. Pour about 1/3 of the cake batter (about 2 cups) evenly into prepared pan. Drizzle half of the ganache on top (about 6 Tablespoons). Swirl with a knife or toothpick. Evenly pour another 1/3 of the cake batter on top, followed by the rest of the ganache (about 6 Tablespoons), then the rest of the cake batter. Swirl everything together with a knife or toothpick. See photo above for a visual.
- Bake for 60-75 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven. If the cake is browning quickly in the oven, tent it with aluminum foil to help it bake more evenly.
- Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled cake onto a wire rack or serving dish. Cool completely before topping, slicing, and serving.
- The ganache topping will be very thick by now. Warm it over low heat on the stove stirring constantly until thinned and drizzle-able consistency. Do not over-heat it. Or warm in 10 second increments in the microwave, stirring after each until thinned. Drizzle over cake, then slice and serve.
- Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days. Cake tastes unbelievable warmed in the microwave for a few seconds and served with vanilla ice cream.
Notes
- Make Ahead Instructions: You can prepare the ganache used for the swirl and topping up to 5 days in advance. Make sure both are warmed/thinned out before using. The ganache used for the swirl should be a gravy-like consistency and the topping can be pretty thin. To warm/thin out, see step 10 above or step 5 in the chocolate ganache post. Cake with or without topping freezes well up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
- Special Tools (affiliate links): Small Saucepan | Glass Mixing Bowls | Whisk | 10-inch Bundt Pan (I also own and love this one) | Electric Mixer (Handheld or Stand) | Silicone Spatula | Cooling Rack
- Chocolate: You can use high quality chocolate chips if needed (I prefer Ghirardelli semi-sweet chocolate chips), but I recommend using real chocolate baking bars. You can find them right next to the chocolate chips in the baking aisle. They are sold in 4 ounce bars. I like Bakers or Ghirardelli brands. You can use other varieties of chocolate too, such as milk chocolate (aka German Chocolate) or Dark Chocolate. Do not use white chocolate.
- Buttermilk: Buttermilk is required for this recipe. You can make your own DIY buttermilk substitute if needed. Add 1 Tablespoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough room temperature whole milk to the same measuring cup until it reaches 1 and 1/3 cups. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
Reader Comments and Reviews
I have been a baker for 50 years and this cake is pure perfection. Absolutely delicious, perfect texture, wonderful.
This states makes 6 cups of batter. Can I use a small 6 cup bundt pan or should I make it in the 12 cup bundt pan? I love to use the small pan when possible.
Hi Linda! The cake will rise in the oven and overflow in a smaller pan.
great job sally. we’re non-dairy, so i subbed almond milk in both recipes. still added the 1T vinegar in the batter, for the acid. coconut oil instead of butter. also added 18g coconut oil in the ganache to make up for the fat in the cream. it worked pretty well. i love the sweetness level! i greased a bundt pan and floured it. cake fell out after resting for 2 hours.
Loved this recipe ! I subbed buttermilk with sour cream. Running low on butter so used vegetable oil. It turned out great! Lighter in texture more like a cake. Amazing !
Is there a substitute for the banana?
We cannot eat bananas, but love the recipe. Thanks.
Hi Phyllis, We recommend using the base batter for this chai spice cinnamon swirl Bundt cake. Just leave out the spice swirl and add the ganache swirl. Let us know how it turns out!
Thanks to this recipe, we had a wonderful birthday cake for my son. I used cocoa powder instead of the ganache in part of the dough, along with a bit of extra buttermilk. I also reduced overall sugar by 1/3.
The cake tasted fantastic. It’s super helpful that the weight measurements are included, as they feel more accurate. A big success. Thank you!
Can you leave out the ganache and add chocolate chips into this recipe? Is there something else (like butter) I could use for cooking spray?
Hi Leila, you can leave out the chocolate ganache layer and add up to 1 cup of chocolate chips instead. You can use very soft/melted butter to grease your pan instead. Enjoy!
This is a great recipe, which I followed to a tee. For me, the key is really ripe bananas, and I weigh everything [i.e., had half a banana left to eat on its own 🙂 ] The glaze is lovely, though I think it comes out to more than 1.5 cups. I used .75 cups for the inside, and whatever was left for the outside; the cake was nearly covered with glaze. This is not a complaint, but an observation. This is the second time I’ve made it, and am very likely to do so again. Yum!!
Hi! I just made this – with adjustments. I want to share them just in case anyone will be wondering. I replaced butter with margarine at an equal proportion. I did this because margarine is cheap and butter is not (N.B. Butter is way tastier and healthier, but…) I used a food processor to make the entire thing and it did not come out stodgy or bready or dry. It came out moist and lovely. Also, I added chopped prunes into the middle (I poured half the batter, sprinkled prunes, then poured the rest of the batter on top). Lastly, I added some ginger and nutmeg powder. I might finish it off with a coffee glaze/icing. I omitted the chocolate swirl. It baked for…70 minutes!
Love the cake! Turned out perfect. I am eating it now. I did add peaches with the bananas. Yummy
As a mom of a toddler who asked for “banana bread cake” for their birthday, I’m delighted! I added some walnuts, reduced the sweetness a bit, hand-mixed at the end where you warned not to overmix, and had to modify to put it into 2 cake pans instead of a bundt pan (adjusting time accordingly) but it came out perfectly. So many guests commented how they were amazed how much it was a cake rather than a standard banana bread. We were also impressed how light it was, fearing it would likely by quite dense with all the banana. Very good recipe, and will be saving for future use! I think I actually liked it more than any banana bread I’ve had.
Hello,
Love your tested recipes.
Can this banana Bundt cake be made with oil instead of butter?
Hi Brenda, we generally don’t recommend swapping oil for butter and vice versa in recipes. If you’re looking for a Bundt cake made with oil, we do have this recipe for chocolate cream cheese Bundt cake.
I followed the recipe exactly and it turned out perfectly. We’ve been eating it for breakfast every morning this week and it is perfect with a dollop of yogurt and a cup of hot coffee. It’s still moist and full of flavor. Thank you for this treat.
This cake is delicious! Even my adult daughter who does not like banana cake ate this cake and thought it was wonderful. I made the cake in January, placed in the freezer, and it was served on April 14. The freezer did not compromise the texture or flavor at all. Thank you for another delicious recipe
As a new baker, I appreciate Sally’s recipes, they always work out perfectly for me! Baked for 60 minutes, came out perfect (my oven is spot on!!). Super light in texture def a cake as opposed to banana bread.
Banana Marble cake was moist but it wasn’t any different than my banana bread which didn’t take as much time as this. Normally, my desserts are just devoured at family gatherings, but not this one. In fact, we threw half of it away because no one wanted to take a slice home with them.
This was a miss for me. It’s labor intensive but not worth all the effort. It’s a glorified banana bread basically. If you make it, add vanilla pudding mix. No kidding – it makes banana bread moister. This didn’t feel like a cake, and it was dry. I made Sally’s best ever banana cake w/cream cheese icing which was delicious. This one did not come close.
This was a huge hit with my friends and family. Everyone raved about it!
I have begun to bake using monkfruit. I like the consistency of the golden brown monkfruit in my banana bread. I also can use a smaller portion. Have you ever baked using a sugar substitue?
Hi Nina, I haven’t baked banana bread or cake with monkfruit sweetener before.
It would of been good but I made this but didn’t want the Chocolate in it. But I decided to cook it for 50 min instead of 69 -70.
Well it was over cooked but 10 minutes. Suggestion,, 40 to 45 minutes of you don’t add the Chocolate.
Sally. You have given me confidence to try the Bundt cakes. The first two I tried, broke while I took them out. The third one (Pumpkin Spice cake , which I made today), was perfect! I want to try this Banana Marble cake next. I usually make swirl for the marble by mixing cocoa powder with already made cake batter. Do you think that will be OK for this receipe? Thank you
We haven’t tried that method for the marbling, but please let us know how it turns out if you do!
I have 2 questions:
Can I substitute 1:1 gluten free flour?
Can I bake in a loaf pan?
Hi Lauren, we haven’t tested this recipe with gluten free flour, so we’re unsure of the results. You can divide the batter between 2 9×5-inch loaf pans. We’re unsure of the exact bake time, but keep a close eye on them and use a toothpick to test for doneness. Hope you enjoy it!
Can I make this cake in a springform pan? If so how would you adjust the cooking time?
Hi Lisa, it’s a bit too much batter for one springform pan, but you could try dividing it into 2 springform pans for 2 layers. We’re unsure of the exact bake time.
This recipe sounds delicious but I want to use it for mini bundt cakes. Do you have any suggestions for baking times/quantities, etc.?
Hi Marcia! You can certainly make mini bundt cakes from this recipe. We’re unsure of the yield. You can reference this post for bake approximate times.
I experimented and it was successful. I used a little over 1/3 cup of batter for each mini bundt cake, split in two with the ganache in the middle, swirled to get the same effect on the regular sized bundt pan. Baked for 12-14 minutes in metal pan and 14-15 in silicone molds. Great tasting recipe! Thanks
Thanks for your reply. I had the same question and figured that someone else might have the answer.
Can I skip the ganache and use chocolate chips instead?
Absolutely!
Question: How many days in advance can this be made before serving if NOT freezing? Thank you!
Hi Lauren, to preserve the best taste and texture, I recommend no more than 2 days in advance.
I loved this and so did my my friends. Can I add nuts to this without ruining it?
Hi Jonetta, absolutely! We recommend about 1 cup (130g) chopped walnuts or pecans.
Loved this bundt cake recipe!! Made it for the first time yesterday and so far got great compliments. I didn’t have some of the ingredients and homemade the buttermilk which didn’t really curdle with the lemon juice. Think it was just milk with little flecks of lemon. Took 60 mins at 176°C fan. Not moist but still soft and spongy. Thank you for your recipe!!
This is my all time, all-star favorite banana cake recipe. I love banana bread but I atually prefer this recipe over banana bread bc of how dense and moist it is without being too soft or greasy. The flavor is perfect. Everything is perfect. This cake is my ride or die. Super straightforward to make too. Thank you for sharing it!
Yum! 1st time trying, I can see why it has all 5☆ reviews. Next time I’ll add nuts for a little bite.