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Chocolate and banana marble cake


I love banana cake and I love chocolate, so it's no surprise that this is my favorite cakes.

If you have intolerances or vegan this recipe has the proper substitutions - never losing the consistency and delight of each slice.

Chocolate and banana marble cake

serves 6 to 8 


  • 1 cup of crushed banana (2 to 3 ripe)

  • 3/4 cup of brown, yellow or coconut sugar

  • 2 tablespoons melted butter or olive oil

  • 1/3 cup of coconut milk, almond or another you like

  • 1 cup of sickle or sarracene wheat

  • 1/2 cup of almond flour (you can choose to use 1 and 1/2 cup of sick flour all over this flour)

  • 2 teaspoons vanilla essence

  • 1/2 teaspoon of baking soda

  • Pitty of salt

  • 2 tablespoons cocoa

  • 3 tablespoons of hot water

  1. Heat the oven at 170ºC. Line a cake pan with parchment paper. Reserve.

  2. In a bowl mix well the banana, sugar, coconut oil, milk and vanilla.

  3. Add the flour, baking soda and salt. Incorporate.

  4. Remove 1 cup of this mixture and place in a small bowl. Add the cocoa and hot water. Mix.

  5. Lay harvested from both pasta to the prepared form. With a knife or toothpick, make circles to mix the pasta and create the marbled effect.

  6. Bake for 40 minutes or until cooked inside.