Marbled Banana and Chocolate Cake by @luchokooc

1h

10 servings

🍌

470 g

Ripe banana

🥚

100 g

Eggs

🥛

50 ml

Almond milk

🍦

15 ml

Vanilla essence

🍬

50 g

Sugar

🫒

60 ml

Olive oil

🌾

180 g

Gluten-free oat flour

🫙

8 g

Baking powder

🍫

85 g

Chocolate chips

🍫

5 g

Cocoa powder

🧈

Butter

  1. Preheat
    • parchment paper

    Preheat the oven to 180°C / 350°F. Line one 8-inch round cake pan with parchment paper.

  2. Mash
    • ripe banana

    Mash 4 ripe bananas in a large mixing bowl until mostly smooth.

  3. Add
    • egg
    • almond milk
    • vanilla extract

    Add 2 eggs, 50 ml almond milk, 1 tablespoon vanilla extract, 60 ml olive oil, and the optional 50 g sugar. Whisk until combined.

  4. Add
    • gluten-free oat flour
    • baking powder

    Add 180 g gluten-free oat flour and 2 teaspoons baking powder. Fold just until no dry flour remains.

  5. Transfer
    • chocolate chips

    Transfer half of the batter to a small mixing bowl. Stir 85 g chocolate chips and 1 tablespoon cocoa powder into that half.

  6. Spoon
    • Chocolate chips

    Spoon alternating portions of plain and chocolate batter into the prepared cake pan. Gently swirl the batters once or twice to create a marbled pattern.

  7. Bake

    Bake at 180°C / 350°F for 40 to 45 minutes. Test the center with a toothpick; it should come out clean or with a few moist crumbs.

  8. Bake

    Alternatively, bake the filled pan in an air fryer at 180°C / 350°F for 30 to 35 minutes. Check doneness with a toothpick.

  9. Cool

    Cool the cake in the pan for 10 minutes. Remove, slice into 8 portions, and serve.

Marbled Banana and Chocolate Cake by @luchokooc

1h

10 servings

🍌

470 g

Ripe banana

🥚

100 g

Eggs

🥛

50 ml

Almond milk

🍦

15 ml

Vanilla essence

🍬

50 g

Sugar

🫒

60 ml

Olive oil

🌾

180 g

Gluten-free oat flour

🫙

8 g

Baking powder

🍫

85 g

Chocolate chips

🍫

5 g

Cocoa powder

🧈

Butter

Preparation Steps

  1. Step 1/9

    Preheat the oven to 180°C / 350°F. Line one 8-inch round cake pan with parchment paper.

    📜parchment paper
    🍰8-inch round cake pan

  2. Step 2/9

    Mash 4 ripe bananas in a large mixing bowl until mostly smooth.

    🍌ripe banana
    🥣large mixing bowl
    🍴fork

  3. Step 3/9

    Add 2 eggs, 50 ml almond milk, 1 tablespoon vanilla extract, 60 ml olive oil, and the optional 50 g sugar. Whisk until combined.

    🥚egg
    🥛almond milk
    🍦vanilla extract
    🫒olive oil
    🍬granulated sugar
    🥣large mixing bowl
    🥄whisk
    🥄measuring spoons

  4. Step 4/9

    Add 180 g gluten-free oat flour and 2 teaspoons baking powder. Fold just until no dry flour remains.

    🌾gluten-free oat flour
    🫙baking powder
    🥣large mixing bowl
    🥄rubber spatula
    🥄measuring cups
    🥄measuring spoons

  5. Step 5/9

    Transfer half of the batter to a small mixing bowl. Stir 85 g chocolate chips and 1 tablespoon cocoa powder into that half.

    🍫chocolate chips
    🍫unsweetened cocoa powder
    🥣small mixing bowl
    🥄rubber spatula
    🥄measuring cups
    🥄measuring spoons

  6. Step 6/9

    Spoon alternating portions of plain and chocolate batter into the prepared cake pan. Gently swirl the batters once or twice to create a marbled pattern.

    🍰8-inch round cake pan
    🥄rubber spatula
    🍴fork

  7. Step 7/9

    Bake at 180°C / 350°F for 40 to 45 minutes. Test the center with a toothpick; it should come out clean or with a few moist crumbs.

    ✨toothpick

  8. Step 8/9

    Alternatively, bake the filled pan in an air fryer at 180°C / 350°F for 30 to 35 minutes. Check doneness with a toothpick.

    🍰8-inch round cake pan
    ✨toothpick

  9. Step 9/9

    Cool the cake in the pan for 10 minutes. Remove, slice into 8 portions, and serve.

    🍰8-inch round cake pan

Composition

Ingredients

Types

Fruit, Eggs, Plant-based beverage, Oil, Flour, Cereal, Leavening agent, Chocolate

Ingredients

Ripe banana, Eggs, Almond milk, Vanilla essence, Sugar, Olive oil, Gluten-free oat flour, Baking powder, Chocolate chips, Cocoa powder, Butter

Notes

Ripe banana (mashed into puree), Sugar (optional, or sweetener to taste), Chocolate chips (added to half the mixture, amount not given), Cocoa powder (added to half the mixture), Butter (for greasing the mold, amount not given)

Allergens

Egg, Tree nuts, Oats, Milk, Soy

Dietetics

Dietary regimen

Vegetarian

Calories

365 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 53g, Sugars: 25g, Dietary fiber: 7g, Fat: 15g, Saturated fat: 4g

Nutritional Information

Minerals

Potassium: 430mg, Calcium: 95mg, Iron: 2.2mg, Magnesium: 70mg, Sodium: 180mg

Vitamins

Vitamin B6: 0.35mg, Vitamin B12: 0.2mcg, Vitamin C: 8mg, Vitamin D: 0.5mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

large mixing bowl, small mixing bowl, fork, whisk, rubber spatula, measuring cups, measuring spoons, 8-inch round cake pan, toothpick

Appliances

Oven, Air fryer

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Breakfast, Brunch, Afternoon tea, Birthday, Celebration

Origin

Source

Platform

instagram

Original Creator

@luchokooc

Origin

Cuisine

Latin American, Colombian

Geographic

to inform

Various

Aspect

Texture

Moist, Tender, Soft, Fluffy, Melty

Flavors

Sweet, Fruity, Chocolatey, Cocoa, Vanilla, Nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Keep in an airtight container,Store in a cool, dry place,Keep away from direct sunlight), fridge : 5 days (Store in an airtight container,Cool completely before refrigerating), freezer : 90 days (Slice before freezing,Wrap portions tightly,Use a freezer-safe container)