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1
Preheat the oven to 350 F. Grease a bundt pan or a springform tin with baking spray.
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2
In a large bowl, cream together the sugar and butter until light and fluffy. Add the eggs to the mixture one and a time.
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3
In a separate bowl mix together the buttermilk, milk, bananas and vanilla extract.
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4
In a different bowl, sift together the flour, baking soda, baking powder and salt.
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5
Add a cup of the banana mixture to the butter/sugar mixture. Then add a cup of the flour mixture to the butter/sugar mixture. Continue until all flour and banana mixture is added.
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6
Set aside a cup of the batter and place it into a bowl. Into this mixture, add the cocoa powder and mix well.
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7
Add half of the plain batter into the prepared pan. Spoon the chocolate batter on top of the plain batter. Cover with the remaining plain batter. Gently swirl a fork through the mixture to create the marble effect.
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8
Bake for 55-60 minutes, until a toothpick is clean when removed from the cake. Allow to cool before turning out the cake onto a cooling rack.
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9
Topping: Place the dark chocolate and 1 teaspoon of oil into a microwave-safe bowl and melt chocolate in 30 second increments until completely melted. If the consistency is not quite thin enough for pouring, add a little more oil. Do the same with the white chocolate, heating it in a separate bowl with another teaspoon of oil. Drizzle the dark chocolate over the cooled cake and allow it to set. Now do the same with the white chocolate.
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10
A lovely treat with your afternoon coffee.
