1.5 c all purpose flour
1/4 c coconut flour
1/4 c milk
3/4 tsp baking soda
3/4 tsp salt
1/2 c sugar
1 stick butter, softened
1 c mashed (or pureed) very ripe bananas, from 2-3 bananas (I have 4, I used 4)
1/2 c sour cream OR yogurt
1 tsp vanilla extract
1 tsp almond extract
3 ounces semisweet chocolate, chopped (a heaping 1/2 cup)
2 tsp natural unsweetened cocoa powder
1 tsp coffee powder
- Preheat oven to 350 F.
- Grease loaf pan.
- Mix dry ingredients in bowl 1.
- In bowl 2, blend together sugar and butter in kitchenaid, then add eggs, then add dry ingredients, then add mashed bananas, sour cream, vanilla extract and almond extract.
- In bowl 3, add chocolate. Microwave until half melted, then stir to remove lumps. Add cocoa powder and coffee powder. Stir until smooth.
- Add half the batter from bowl 2 into bowl 3. You now have a yellow batter and a brown batter.
- Take your loaf pan and alternate batter from bowls 2 and 3 with a big tablespoon. Take a knife and slowly swirl the batters together. Don’t overdo it or it’ll take away the marble effect.
- Bake 75 min.
- Let rest in pan for 10 min, then remove from pan and let cool on wire rack. Slice when cool completely.
NOTE: Instead of a loaf pan, you can make it in a bundt pan. Baking time may vary depending on your pan. It will look much more festive and special in a bundt pan. If you swirl in the bundt pan, don’t touch the sides. Stick to swirling with a knife or with chopsticks in the middle of the pan.
NOTE2: This tastes great. My cake looks bad, I couldn’t get it out of my Nordicware Cathedral Bundt pan. The top part tore off when I finally got it out. Sigh. When it rains, it pours. I put coconut flour in this cake, it made the texture too dense. The chocolate is REALLY chocolatey, it turned out awesome, highly recommend. I also didn’t use King Arthur Flour, so my dessert turned out way worse. Don’t be cheap, use high quality flour.