I haven’t made a cake in a long time, well actually I have, tell a lie; I made Parkin last week, the Yorkshire version of sticky ginger bread. The prototype came out really nice and sticky, but the full version was very dry, I think I added too much of the coarse oatmeal. So began my search for a moist cake recipe to compensate for my failed attempt at baking. This banana chocolate cake is so easy to make: its spongy, and moist - I was dancing round the kitchen when I took it out the oven! I deliberately kept it on a low heat because I wanted to retain as much of the moisture as I could, I don’t know if that makes a difference. Have a try and let me know how it works for you!
Moist Banana Chocolate Marble Cake
INGREDIENTS:
- 3 1/2 cups self raising flour, spooned into measuring cup and leveled-off
- 1 1/2 teaspoon salt
- 2 cup light brown sugar
- 1 cup unsalted butter, softened
- 4 medium eggs
- 2 bananas (large)
- 1 cup sour cream
- 2 teaspoon vanilla extract
- 1 cup semisweet chocolate, chopped
- 4 teaspoons natural unsweetened cocoa powder
METHOD:
- Preheat the oven to 150°F. Grease an cake tin generously with butter or nonstick cooking spray.
- In a medium bowl, whisk together the flour and salt. Set aside.
- In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour mixture and mix on low speed until just combined. Add the mashed bananas, sour cream and vanilla extract and beat until just combined. Do not overmix.
- Place the chocolate in a microwave safe bowl. Cook on high power in 20 second intervals, stopping to stir in between, until about 80% melted. Stir until smooth, letting the residual heat in the bowl melt the remaining bits of unmelted chocolate. Add the cocoa powder and stir until dissolved. Add half of the banana bread batter to the melted chocolate and stir until well combined.
5. Spoon the plain batter and chocolate batter alternately into the prepared loaf pan. Swirl the batters together with a knife or long kebab stick (don’t overdo). Bake for about 45 minutes, or until a cake tester comes out clean. Cool in the pan on a wire rack for about 10 minutes, then remove the loaf from the pan and set on the wire rack to cool completely.
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