I’ve been in a celebratory mood lately. If you haven’t heard, I got into the course of my dreams : Masters of Education and I can’t be any happier! (: It starts in July so I am really looking forward to that! hehe Plus my significant other has found a job he really really loves, so everything is just falling into place now and I couldn’t be happier!

with happiness, comes my wanting to bake of course! Love to share my love and happiness with the things I cook and bake. I think that’s how the name of my blog came about. (: A couple of weeks back, I read Laureen’s post on roasted banana bundt cake. and I have been craving for banana cake for the longest time! The fact that she roasted her bananas before mashing them, I was intrigued by it and really want to give it a go! so what goes really well with banana? Chocolate! haha actually, I think chocolate goes well with almost everything and anything! SO I decided to make a marble cake, with a twist!

that’s right! Banana and chocolate marble cake! (: I think it’s a perfect combination! I was really excited cause I got a new bundt cake tin and was itching to use it! hehe and the cake came out beautifully the moment i overturned it! hehe

Banana cake has been a family favourite and I think it’s probably one cake I can safely say many people love. Baby and I went for a walk around the neighbourhood and walked into a fruit shop and the bananas were just starring at us! hehe So I had to get some and immediately I thought about Laureen’s banana cake. hehe so today was definitely the day to bake this yummy cake! hehe

Chocolate and Roasted Banana Marble Cake

(Adapted from Eat and Be Happy)

Ingredients :

3 cups of plain flour

2 tsp baking soda

200g unsalted butter, at room temperature

1 1/2 cups caster sugar

1 tsp vanilla paste (could use 1 tbs vanilla extract)

2 large eggs, at room temperature

3 large ripe bananas

Splash of Kahlua

200ml light sour cream + 50ml cream

30g cocoa powder

2 tbs milk

Steps :

1. Preheat the oven to 200C. Generously grease a bundt pan with butter and set aside.
2. Place the unpeeled bananas on a baking tray and roast them for about 10 minutes, until their skins are blackened. Remove the bananas from heat and turn the heat down to 170C. Peel and mash the bananas and set them aside.

3. In a bowl, whisk the plain flour, baking soda and salt together and set aside.

4. In another bowl, sift the cocoa powder and set aside.

5. Cream the butter in the bowl of an electric mixer until creamy. Add the sugar gradually, mixing well till pale and fluffy. Add the vanilla and the eggs, beating well after the addition of each egg.

6. Add half the flour mixture and mix until the mixture comes together. Stir in the sour cream and cream before folding in the rest of the flour mixture.

7. Take half the mixture and put in another bowl. In the first half, mix in the cooled mashed bananas and 1 tbs of milk. Mix till smooth. In the other half, add the cocoa powder, a splash of the Kahlua and 1 tbs of milk. Also mix till smooth.

8. Put the 2 mixtures into the bundt tin alternately then use a knife to run through the mixtures to give the marbled effect. Bake it for 45mins or until the top is brown and your toothpick comes out clean.

Tip : try and put smaller portions when you put it into the tin alternatively, so that the marble effect would be better! (:

9. Remove from oven and let it cool for 10-15 mins before turning out of the tin.

VIOLA! (: hehe it came out nice and perfect!

Could have marbled it more, but well. it’s still yummy! (:

ENJOY!