MARBLED BANANA BREAD
With a gorgeous ribbon of chocolate running through it, this marbled banana bread is as impressive as it is delicious.
Provided by Jennifer Segal
Categories Breads
Time 1h30m
Yield 1 ({9 x 5-inch|23 x 12.5-cm}) loaf
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan generously with butter or nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking soda 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 one cup of the banana bread batter to the melted chocolate and stir until well combined.
- Spoon the plain batter and chocolate batter alternately into the prepared loaf pan. Swirl the batters together with a knife (don't overdo it or the colors will get muddled -- up and back 4 to 5 times should suffice). Bake for about 1 hour and 10 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.
- Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.
Nutrition Facts : ServingSize 1 slice, Calories 276g, Fat 13g, Carbohydrate 39g, Protein 4g, SaturatedFat 8g, Sugar 22g, Fiber 1g, Sodium 246mg, Cholesterol 56mg
CHOCOLATE MARBLE BANANA BUNDT CAKE
This is buttery moist banana Bundt cake swirled and topped with real chocolate ganache. Feel free to halve the ganache and only use it as the swirl. See step 1 below. For other garnish options, use salted caramel or the chocolate peanut butter topping from this chocolate chip loaf cake instead.
Provided by Sally
Categories Cake
Time 6h
Number Of Ingredients 14
Steps:
- This cake is swirled and topped with chocolate ganache. If you aren't topping the cake with ganache, halve the ganache recipe so you're only making what you need for the swirl. (Use one 4 ounce chocolate bar and 1/2 cup (120ml) heavy cream.)
- Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil- that's too hot!) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Very slowly stir until completely combined and chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the cream. You should have about 1 and 1/2 cups of ganache. Set half aside (3/4 cup or 180ml) at room temperature uncovered until it has thickened into a gravy-like consistency, about 30 minutes. Use this in step 7. Cover and refrigerate the rest of the ganache to use as the topping in step 10. Ganache topping can be refrigerated for up to 5 days before using.
- Preheat the oven to 350°F (177°C) and generously grease a 10-inch Bundt pan. To guarantee the Bundt cake releases seamlessly, I strongly recommend using a heavy coating of nonstick spray. Our favorite pans include this one and this one.
- Mash the bananas until there's hardly any lumps. I usually just use my mixer for this! Set mashed bananas aside.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Mixture will be chunky and appear curdled- that's ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not over-mix. The batter will be thick with some lumps. Makes about 6 cups of batter.
- You will use the slightly thickened ganache reserved for the swirl in this step. Pour about 1/3 of the cake batter (about 2 cups) evenly into prepared pan. Drizzle half of the ganache on top (about 6 Tablespoons). Swirl with a knife or toothpick. Evenly pour another 1/3 of the cake batter on top, followed by the rest of the ganache (about 6 Tablespoons), then the rest of the cake batter. Swirl everything together with a knife or toothpick. See photo above for a visual.
- Bake for 60-75 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don't be alarmed if it takes a little longer in your oven. If the cake is browning quickly in the oven, tent it with aluminum foil to help it bake more evenly.
- Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled cake onto a wire rack or serving dish. Cool completely before topping, slicing, and serving.
- The ganache topping will be very thick by now. Warm it over low heat on the stove stirring constantly until thinned and drizzle-able consistency. Do not over-heat it. Or warm in 10 second increments in the microwave, stirring after each until thinned. Drizzle over cake, then slice and serve.
- Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days. Cake tastes unbelievable warmed in the microwave for a few seconds and served with vanilla ice cream.
MARBLE SNACKING CAKE WITH CHOCOLATE FROSTING
This cake really is the ultimate crowd pleaser, as it has something for everyone. Ribbons of chocolate are swirled into a fluffy vanilla cake which is topped with a light and airy chocolate frosting. By adding semisweet chocolate to a portion of the batter, we eliminated the need to make separate batches. The cake is perfect for a midweek snacking cake or celebratory dessert that you need in a pinch.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray and line the bottom with parchment.
- Place the chocolate in a medium microwave-safe bowl and microwave in 20-second intervals, stirring in between, until the chocolate is fully melted. Set aside.
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
- Beat the granulated sugar, butter and oil in a large bowl with an electric mixer on medium-high speed until fluffy and pale, about 4 minutes. Reduce the mixer speed to low and add the vanilla and then the eggs one at a time, scraping down the sides of the bowl with a rubber spatula and mixing well after each addition. Add one-third of the flour mixture and beat on low speed until just combined. Add half of the milk and beat until combined. Repeat alternating additions of the flour mixture and milk, scraping down the sides of the bowl after each and beating until the last addition of flour is fully incorporated.
- Transfer one-quarter of the batter to the bowl with the melted chocolate and stir until the chocolate is evenly incorporated.
- Pour half of the remaining vanilla batter into the prepared cake pan and smooth out to the edges with an offset spatula. Scoop large spoonfuls of the chocolate batter on top of the vanilla batter and then pour the remaining vanilla batter on top. Using a skewer or butter knife, carefully swirl the chocolate batter into the vanilla batter to create a marbled effect.
- Bake, rotating the pan halfway through, until a toothpick inserted into the center of the cake comes out clean, about 35 minutes. The top of the cake should be springy to the touch and the vanilla spots should be lightly golden. Cool the cake in the pan for 10 minutes, then use a paring knife to loosen the sides of the cake from the pan and invert onto a wire rack to cool completely before frosting.
- For the frosting: Beat the butter in a medium bowl with an electric mixer on medium-high speed until smooth and creamy, about 3 minutes. Add the cocoa powder, cream, vanilla, salt and 1 1/2 cups of the confectioners' sugar and mix on low speed until fully incorporated. With the mixer still on low, gradually add the remaining confectioners' sugar and mix well. Increase the mixer speed to medium high and beat until the frosting is light and fluffy, about 2 minutes; the frosting will lighten in color as air is incorporated. (See Cook's Note.)
- Using an offset spatula, spread the frosting in a thick, swooping layer all over the top of the cooled cake.
OLD-FASHIONED MARBLE BUNDT CAKE
Provided by Dan Langan
Categories dessert
Time 3h
Yield one 12-inch Bundt cake (16 servings)
Number Of Ingredients 15
Steps:
- For the vanilla batter: Preheat the oven to 350 degrees F. Generously spray a 12-cup Bundt pan with the baking spray.
- Combine the butter, sugar, salt, baking powder, vanilla and oil in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 4 minutes. Stop and scrape the bowl and paddle with a rubber spatula. Add 2 of the eggs at a time, beating on medium speed for 30 seconds after each addition. Scrape the bowl.
- Add half of the cake flour and mix on low speed just until combined. Add the cream and buttermilk and mix again on low speed just until combined. Scrape the bowl.
- Add the remaining cake flour and start mixing on low speed to combine, then increase the speed to medium and beat for 4 minutes.
- For the chocolate batter: Transfer 2 cups of the vanilla batter to a medium bowl. Add the cocoa, sugar and baking powder and stir with a fork or small whisk until completely combined. Add the hot water and stir slowly until completely combined.
- Pour about half of the vanilla batter into the prepared pan. Dollop about half of the chocolate batter on top. Repeat with the remaining vanilla and chocolate batters. Run a skewer or butter knife through the pan to slightly swirl the 2 batters together.
- Bake until a toothpick inserted near the center comes out with a few moist crumbs, 65 to 70 minutes. The cake will rise to fill the pan and will settle slightly once removed from the oven. Let the cake cool in the pan for about 30 minutes then turn it out onto a wire rack to cool completely.
CHOCOLATE-BANANA MARBLE CAKE
Pack big banana flavor in this moist and delicious Chocolate-Banana Marble Cake. We love this fruity twist on the classic marble cake recipes.
Provided by My Food and Family
Categories Home
Time 2h30m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Melt 3 oz. chocolate as directed on package.
- Prepare cake batter as directed on package; blend in sour cream. Pour half the batter into medium bowl; stir in bananas. Add melted chocolate to remaining batter; mix well.
- Spoon batters alternately into greased and floured 12-cup fluted tube pan or 10-inch tube pan; swirl gently with knife.
- Bake 50 to 55 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
- Break remaining chocolate into pieces; place in microwaveable bowl. Add COOL WHIP. Microwave on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring every minute. Cool 15 min. Drizzle over cake.
Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
MARBLED BANANA BREAD
Save your ripe bananas for this healthy marbled bread-it's just over 200 calories per slice and made with half whole-wheat flour. A small amount of melted chocolate swirled in assures chocolate in every bite.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Lightly mist a 9-by-5-inch metal loaf pan with nonstick cooking spray and dust well with all-purpose flour to cover the pan completely, tapping out the excess. Put the chocolate in a medium microwave-safe bowl and microwave on high in 30-second intervals, stirring, until melted and smooth, 1 minute to 1 minute 30 seconds. Set aside to cool slightly while preparing the batter. Combine the bananas and sugar in a large bowl and mash with a potato masher or fork until mostly smooth with just a few small pieces of banana left. Add the oil and eggs and stir until combined. Using a wooden spoon or rubber spatula, mix in both flours, the baking powder, baking soda and salt. Stir in the buttermilk and vanilla. Stir 1 cup batter into the melted chocolate. Fill the loaf pan with half the banana batter and then half the chocolate batter. Repeat the layers and gently swirl together using a spoon or knife. Bake until golden brown on top and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan 15 minutes, and then turn out onto a wire rack to cool completely. Serve warm or at room temperature. Cook's Note: To prepare your loaf pan for baking, you can also use a nonstick spray with flour already in it. Flouring the pan helps the bread rise well and prevents any collapse after it comes out of the oven. Per serving: Calories: 203; Total Fat 8 grams; Saturated Fat: 2 grams; Protein: 4 grams; Total carbohydrates: 31 grams; Sugar: 16 grams Fiber: 2 grams; Cholesterol: 32 milligrams; Sodium: 212 milligrams
Nutrition Facts : Calories 203 calorie, Fat 8 grams, SaturatedFat 2 grams, Cholesterol 32 milligrams, Sodium 212 milligrams, Protein 4 grams, Sugar 16 grams
CHOCOLATE & BANANA CAKE
Just one look at this chocolate and banana treat is enough to know it won't stay in the cake tin for long
Provided by Good Food team
Categories Dessert, Dinner, Supper
Time 1h35m
Yield Makes 1 large loaf cake
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl.
- Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 10-15 mins, or until a skewer inserted comes out clean.
- Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips.
Nutrition Facts : Calories 502 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 43 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.51 milligram of sodium
CHOCOLATE BANANA CAKE
Chocolate and bananas, nothing quite tastes as yummy.
Provided by Robin
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
- Beat cake mix, mashed bananas, oil and eggs with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 more minutes. Pour the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 33 to 36 minutes or until a toothpick inserted near the center comes out clean. Let cake cool then frost with your choice of frosting, if desired.
Nutrition Facts : Calories 276 calories, Carbohydrate 34.6 g, Cholesterol 55 mg, Fat 13.4 g, Fiber 0.7 g, Protein 5.2 g, SaturatedFat 3.5 g, Sodium 334.5 mg, Sugar 21.1 g
CHOCOLATE BANANA CAKE
Make and share this Chocolate Banana Cake recipe from Food.com.
Provided by Debbb
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Cream margarine with sugar and eggs.
- Mix in banana and vanilla.
- Mix flour with remaining dry ingredients.
- Add flour mixture to margarine mixture in 3 parts, alternately with sour milk.
- Begin and end with flour.
- Spread in 2 greased 8" cake pans.
- Bake in oven about 40 minutes.
- When cool, frost generously with chocolate butter frosting.
Nutrition Facts : Calories 346.5, Fat 13.4, SaturatedFat 3, Cholesterol 32.5, Sodium 447.9, Carbohydrate 52.7, Fiber 2, Sugar 31.9, Protein 5
CHOCOLATE MARBLE CAKE
Marble cake is a classic childhood cooking memory. Whether using lurid colours for a psychedelic finish, or just chocolate and vanilla, it's a teatime treat
Provided by Emma Lewis
Categories Afternoon tea
Time 1h
Number Of Ingredients 7
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
- If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth.
- If you prefer to mix by hand, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition.
- Fold through 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract until the mixture is smooth.
- Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.
- When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles.
- Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
- Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.
Nutrition Facts : Calories 468 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.81 milligram of sodium
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