Marbled Banana and Chocolate Cake by @luchokooc

1h

10 servings

🍌

470 g

Ripe bananas

🥚

100 g

Eggs

🥛

50 ml

Almond drink

🍦

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

🧈

5 g

Butter

🌾

Flour

  1. Preheat
    • butter
    • gluten-free oat flour

    Preheat the oven to 180°C / 350°F. Grease a cake pan with 1 tsp butter and dust it with oat flour, or line it with parchment paper.

  2. Mash
    • ripe bananas

    Mash 4 ripe bananas into a smooth puree using a fork.

  3. Add
    • eggs
    • almond milk
    • vanilla extract

    Add 2 eggs, 50 ml almond milk, 1 tbsp vanilla extract, 60 ml olive oil, and 4 tbsp sugar to the banana puree. Whisk until evenly combined.

  4. Sift
    • gluten-free oat flour
    • baking powder
    • Eggs

    Sift 2 cups gluten-free oat flour and 2 tsp baking powder into the wet mixture. Stir just until a smooth batter forms.

  5. Divide
    • chocolate chips

    Divide the batter evenly between 2 mixing bowls. Add 85 g chocolate chips and 1 tbsp cocoa powder to one bowl, then stir until combined.

  6. Spoon
    • chocolate chips

    Spoon alternating portions of the plain and chocolate batters into the prepared cake pan. Gently swirl the batters with a skewer to create a marbled pattern.

  7. Bake

    Bake at 180°C / 350°F for 40 to 45 min. Test the center with a skewer; it should come out mostly clean.

  8. Air-fry

    Alternatively, air-fry the cake at 180°C / 350°F for 30 to 35 min. Let the cake cool before slicing and serving.

Marbled Banana and Chocolate Cake by @luchokooc

1h

10 servings

🍌

470 g

Ripe bananas

🥚

100 g

Eggs

🥛

50 ml

Almond drink

🍦

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

🧈

5 g

Butter

🌾

Flour

Preparation Steps

  1. Step 1/8

    Preheat the oven to 180°C / 350°F. Grease a cake pan with 1 tsp butter and dust it with oat flour, or line it with parchment paper.

    🧈butter
    🌾gluten-free oat flour
    🍰cake pan

  2. Step 2/8

    Mash 4 ripe bananas into a smooth puree using a fork.

    🍌ripe bananas
    🥣mixing bowl
    🍴fork

  3. Step 3/8

    Add 2 eggs, 50 ml almond milk, 1 tbsp vanilla extract, 60 ml olive oil, and 4 tbsp sugar to the banana puree. Whisk until evenly combined.

    🥚eggs
    🥛almond milk
    🍦vanilla extract
    🫒olive oil
    🍬sugar
    🥣mixing bowl
    🥄whisk
    🥄measuring cups
    🥄measuring spoons

  4. Step 4/8

    Sift 2 cups gluten-free oat flour and 2 tsp baking powder into the wet mixture. Stir just until a smooth batter forms.

    🌾gluten-free oat flour
    🫙baking powder
    🧺sieve
    🥣mixing bowl
    🥄whisk
    🥄measuring cups
    🥄measuring spoons

  5. Step 5/8

    Divide the batter evenly between 2 mixing bowls. Add 85 g chocolate chips and 1 tbsp cocoa powder to one bowl, then stir until combined.

    🍫chocolate chips
    🍫cocoa powder
    🥣mixing bowl
    🥄measuring cups
    🥄measuring spoons

  6. Step 6/8

    Spoon alternating portions of the plain and chocolate batters into the prepared cake pan. Gently swirl the batters with a skewer to create a marbled pattern.

    🍫chocolate chips
    🍫cocoa powder
    🍰cake pan
    🍢skewer

  7. Step 7/8

    Bake at 180°C / 350°F for 40 to 45 min. Test the center with a skewer; it should come out mostly clean.

    🍰cake pan
    🍢skewer

  8. Step 8/8

    Alternatively, air-fry the cake at 180°C / 350°F for 30 to 35 min. Let the cake cool before slicing and serving.

    🍰cake pan

Composition

Ingredients

Types

Fruit, Eggs, Sweetener, Oil, Grains, Flour, Leavening agent, Chocolate, Dairy

Ingredients

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

Notes

Ripe bananas (pureed), Sugar (optional, or sweetener to taste), Chocolate chips (added to half the mixture), Cocoa powder (added to half the mixture), Butter (for greasing the mold, or use wax paper instead), Flour (for dusting the mold)

Allergens

Eggs, Oats, Milk, Soy

Dietetics

Dietary regimen

Vegetarian

Calories

315 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 48g, Dietary fiber: 6g, Total fat: 13g, Saturated fat: 3g, Sugars: 22g

Nutritional Information

Minerals

Potassium: 295mg, Calcium: 75mg, Iron: 2mg, Magnesium: 52mg

Vitamins

Vitamin B6: 0.3mg, Vitamin E: 1.4mg, Folate: 30mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

mixing bowl, fork, whisk, sieve, measuring cups, measuring spoons, cake pan, skewer

Appliances

Oven, Air fryer

Type

Type

Type Of Dish

Dessert, Snack, Breakfast

Occasions

Breakfast, Brunch, Afternoon tea, Celebration

Origin

Source

Platform

instagram

Original Creator

@luchokooc

Origin

Cuisine

Colombian, Latin American

Geographic

Colombia, South America

Various

Aspect

Texture

Moist, Tender, Soft, Fluffy, Melty

Flavors

Banana, Chocolate, Cocoa, Sweet, Vanilla, Nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep in a cool, dry place), fridge : 5 days (Store in an airtight container,Cool completely before refrigerating), freezer : 3 months (Slice before freezing,Wrap slices tightly or use a freezer-safe container)