Banana Mocha Marble Cake (Egg-Free)

This eggless banana mocha marble cake is tender, moist, and pleasantly light. Ripe bananas add natural sweetness and moisture while a touch of cocoa and instant coffee creates a rich mocha swirl. It’s an ideal treat for vegetarians and coffee lovers, and it looks impressive with its marbled pattern.

• 2 ripe bananas, mashed
• 1/2 tsp vanilla essence
• 1 cup (240 ml) flour (Maida)
• 1/2 cup (120 ml) ground brown sugar
• 4 tbsp (60 ml) honey
• 1/3 cup (80 ml) olive oil
• 2 tsp baking soda
• 1 tbsp cocoa powder
• 1 tbsp instant coffee powder
• 1/4 cup (60 ml) warm water

Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. Mash the bananas in a large bowl until smooth.
3. Sift the flour and baking soda together, then add them to the mashed bananas.
4. Add vanilla, ground brown sugar, honey, and olive oil to the banana mixture. Mix gently until combined; avoid overmixing.
5. In a small bowl, dissolve the instant coffee in the warm water.
6. Divide the batter into two equal portions. Stir the cocoa powder and dissolved coffee into one portion until just combined.
7. Spoon alternating portions of plain and mocha batter into the prepared pan to form layers.
8. Drag a knife through the batter a few times to create a marbled pattern.
9. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

• This cake is ideal for anyone seeking an eggless dessert.
• It pairs beautifully with a cup of coffee.
• For a sweeter cake, increase brown sugar to 3/4 cup.
• Store leftovers in an airtight container at room temperature for up to 3 days.