BANANA AND CHOCOLATE SWIRL CAKE

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Banana cake or bread has been an on-off favourite of ours for many years now. I have given it a very healthy avatar (click here) and lately it was starting to become oh so Ho-Hum that my teen son refused it as a pre workout snack unless I cut down on the fancy stuff, namely bananas, dates, oats and wheat flour. In the face of such strong revolt I had no choice but to give my Healthy Banana Nut cake a makeover. So I decided to take heed of the free advice and cut down on the banana, add in a chocolate element and topped it with crunchy nuts, oats and honey mix. A dash of cinnamon ofcourse heightened its oomph factor.

 

RECIPE

BANANA AND CHOCOLATE SWIRL CAKE WITH CRUNCHY TOPPING

140 grams plain flour

1 ½ teaspoon baking powder

140 grams castor sugar

1 egg

1 teaspoon vanilla extract

½ teaspoon cinnamon

1 large banana mashed (you can use 2 for a more pronounced banana taste)

¼ cup mixed nuts chopped roughly (almonds, cashews pistachios)

(*divide into ½)

85ml milk

Chocolate Swirl

30 grams dark/ bittersweet chocolate, melted and cooled

1 tablespoon cream

¼ teaspoon coffee granules (instant is fine)

¼ teaspoon baking soda

Topping

½ the mixed nuts from above *

2 tblspns oats

2 tblspns honey

1 tablspn melted butter

 

  • Pre heat oven to 180o C. Grease and base line an 8 inch baking tin
  • In a large bowl beat together the sugar and butter until light. Add in the egg, vanilla, cinnamon. Beat to mix well.
  • Add half the nuts, banana and mix.
  • Sift the flour with the baking powder. Add it in 3 parts alternating with the milk and beating between each addition.
  • For the Chocolate Batter- combine the cream, coffee and baking soda and add it to the melted chocolate, stir well to dissolve the baking soda. Add ¼ cup of the banana base batter to the chocolate mixture and stir well to combine.
  • Spoon half the banana batter and top it with blobs of chocolate batter. Continue this process until both the batters are exhausted.
  • Mix the ingredients for the crunchy topping and sprinkle it evenly over the top, gently pressing down with damp fingers.
  • Bake in a pre heated oven for 30-35 minutes. If the top starts browning mid way then turn down the oven temperature to 180. Insert a toothpick to see if the cake is done.

 

 

  • Pre heat oven to 180o C. Grease and base line an 8 inch baking tin
  • In a large bowl beat together the sugar and butter until light. Add in the egg, vanilla, cinnamon. Beat to mix well.
  • Add half the nuts, banana and mix.
  • Sift the flour with the baking powder. Add it in 3 parts alternating with the milk and beating between each addition.
  • For the Chocolate Batter- combine the cream, coffee and baking soda and add it to the melted chocolate, stir well to dissolve the baking soda. Add ¼ cup of the banana base batter to the chocolate mixture and stir well to combine.
  • Spoon half the banana batter and top it with blobs of chocolate batter. Continue this process until both the batters are exhausted.
  • Mix the ingredients for the crunchy topping and sprinkle it evenly over the top, gently pressing down with damp fingers.
  • Bake in a pre heated oven for 30-35 minutes. If the top starts browning mid way then turn down the oven temperature to 180. Insert a toothpick to see if the cake is done.

 

PS: I mixed a tablespoon of the chocolate batter with the topping to add stickiness and flavour.

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