½ cup cocoa powder (or carob powder for a caffeine-free option)
1 ½ cups sugar (or brown sugar/coconut sugar)
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup vegetable oil (or applesauce for a lower-fat option)
2 large eggs (or flax eggs for vegan option)
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to prevent sticking.
In a large bowl, mash the ripe bananas until smooth. Add in the vegetable oil, sugar, eggs, and vanilla extract. Mix until well combined.
In a separate bowl, sift together the flour, baking powder, baking soda, cocoa powder, and salt.
Gradually add the dry ingredients to the banana mixture while blending gently. Mix until just combined; do not overmix!
Withdraw about 1 ½ cups of batter and place it into another bowl. Stir in an additional 2 tablespoons of cocoa powder to this portion to achieve the chocolate batter.
Pour half of the banana batter into the prepared Bundt pan. Next, pour the chocolate batter over this layer, followed by the remaining banana batter. Use a knife to create a marble effect by gently swirling through the batters without fully mixing them.
Place the Bundt pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
After baking, allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack. Let it cool completely before slicing.
