Banana Swirl Cake – One Banana, Two Bananas, Three Bananas , Four.

IMG_0068Photo 13-10-15, 7 40 26 AM

Excuse the picture, brown things are not my forte.

Somehow we needed up with way too many bananas and I needed up making two banana cakes, this one for the Miss Muffin’s lunch box and the fabulous Mars Bar Banana Loaf for my lucky work mates. I was in one of those moods to bake and yet again, had to fill the oven.

I looked at a few recipes on the internet and they nearly all had a predominantly vanilla swirl, who wants that? Chocolate is better and we all know that, right?

Banana Swirl Cake -

  • Servings: 6-8
  • Print
Oven 180
Grease and line base of a 20cm spring form tin
150g softened butter
1/2 c white sugar
2 eggs 
1 1/3 cups plain flour
1 heaped tsp baking powder
1/2 tsp baking soda
1 tsp vanilla essence
1 tsp cinnamon
3-4 ripe bananas mashed
1 heaped tbsp of cocoa powder made into a paste with 1/3 c just boiled water
Beat the butter and the sugar until it is light and fluffy
Beat in eggs one at a time, stir in vanilla and cinnamon
Fold in the flour, baking powder and baking soda
When flour is all mixed stir in mashed bananas
Put 1/3 mix in another bowl
Add cocoa paste to original bowl and mix
Plop bits of the cocoa mixture into the prepared tin
Add vanilla mix in-between the cocoa mix
When the mix is all in the tin gently run a chopstick/fork handle through mix to swirl
Bake for 30-40 minutes until a skewer come out clean and allow to cool enough so you can take it out of the tin and put it on the rack without burning yourself.


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