Banana Chocolate Mini Marble Cakes

Banana chocolate mini marble cakes

Banana Chocolate Mini Marble Cakes

Banana baking and I go back a long way, since my kids were small and I wanted to make a quick healthy snack. This recipe is a sophisticated take on a banana muffin, introducing a marbling of banana with chocolate and an crunchy sweet outer coating of chopped nuts. To add to the presentation, you can drizzle melted chocolate over the top of these cakes when cool.
No ratings yet
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course dessert, snack
Cuisine American
Servings 10 mini cakes
Calories 441 kcal


  • 10 mini bundt cake pans
  • pastry brush


Coating for pans

  • 2 tbsp granulated sugar
  • ½ cup walnuts finely ground
  • ¼ cup butter melted

For the cake:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¾ cup unsalted butter softened to room temperature
  • cups granulated sugar
  • 3 ripe bananas peeled
  • 2 tsp pure vanilla extract
  • 3 large eggs
  • 6 tbsp buttermilk

Bittersweet chocolate -either melt 4 oz of bittersweet chocolate or make using the ingredients below.

  • 4 tbsp cocoa powder
  • 4 tbsp granulated sugar
  • 8 tsp butter melted ( 1½ ounce)


  • Position the rack to the middle position and preheat the oven to 350°F.
  • Combine the coating for the pans in a small bowl. Brush all the pans generously with melted butter and add the coating. Use your fingers to press the coating to the sides of the pans. It will not all stick, that is okay.
  • Combine all the ingredients for the bittersweet chocolate and set aside.
  • In a medium bowl, combine all the dry ingredients, the flour, baking powder, baking soda and salt and mix until well blended.
  • Using a KitchenAid mixer fitted with a paddle attachment, beat the butter, sugar, vanilla and bananas until smooth. The mixture will not combine fully and will look slightly separated.
  • Beat in the eggs one at a time until just combined.
  • Remove the bowl from the stand and alternatively fold in the flour mixture and then the buttermilk. Fold in a half of each at a time.
  • Pour half of the mixture into another medium sized bowl.
  • Return the mixing bowl to the stand and add the bittersweet chocolate mixture. Mix until just blended.
  • To each mini pan, alternatively spoon 4 spoonfuls of the batter, two of the plain banana cake batter and two of the chocolate banana cake batter.
  • Take a small knife and run it through the batter first clockwise and then counter clockwise. This will create the marble effect.
  • Put the cakes in the oven and bake for 30 minutes or until a toothpick inserted comes out clean.
  • Cool on a wire rack for 15 minutes and then invert onto the rack to cool completely.
  • Optional: melt some chocolate and drizzle over top the cake.


This recipe can also be made in a large 10" bundt pan but increase the baking time to 40-50 minutes.


Calories: 441kcalCarbohydrates: 61gProtein: 7gFat: 20gSaturated Fat: 10gCholesterol: 94mgSodium: 232mgPotassium: 133mgFiber: 2gSugar: 40gVitamin A: 538IUCalcium: 100mgIron: 2mg
Keyword banana, banana chocolate cake
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating