An alternative to banana bread - Chocolate marble cake
This morning we decided we would make something with ingredients we have in the cupboard and something that was not another banana bread recipe - don't get me wrong, I love banana bread but I think there are enough recipes and photos of banana bread doing the rounds at the moment. I cannot keep up with the amount 3 teenagers eat and as much as I would like to nail down snacks or keep them under lock and key - well that might just be a step too far. So we decided to bake a marble cake, I think the last time I made a marble cake I was in home economics class in senior school- wearing the apron we all made in our first term!
All the ingredients in this recipe are from the cupboard - if you can't get flour save this recipe and I will post a recipe for a flourless cake another time.
As for the ripe bananas in the fruit bowl - I don't think you can beat mashed banana on toast!
Danny was the baker today, it was very quick, easy and most importantly yummy.
Ingredients
225g butter softened
225g caster sugar
4 eggs large
225g self raising flour
2 tbsp milk
1/2 tsp vanilla extract
2 level tsp baking powder
1 1/2 level tbsp cocoa powder
2 tbsp hot water
Method
All the ingredients in this recipe are from the cupboard - if you can't get flour save this recipe and I will post a recipe for a flourless cake another time.
As for the ripe bananas in the fruit bowl - I don't think you can beat mashed banana on toast!
Danny was the baker today, it was very quick, easy and most importantly yummy.
Ingredients
225g butter softened
225g caster sugar
4 eggs large
225g self raising flour
2 tbsp milk
1/2 tsp vanilla extract
2 level tsp baking powder
1 1/2 level tbsp cocoa powder
2 tbsp hot water
Method
- Preheat the oven to 160°C/325°F/gas mark 3. Lightly grease a 900g (2lb) loaf tin. Line with a wide strip of non-stick baking parchment to go up the wide sides and over the base.
- Measure the butter, sugar, flour, baking powder, eggs, milk and vanilla extract into a large bowl and beat with a hand-held electric mixer for about two minutes, until well blended. Spoon half into another bowl and set aside.
- In a small bowl, mix the cocoa powder and hot water together until smooth. Allow to cool slightly, then add to one of the bowls of cake mixture, mixing well until evenly blended.
- Spoon the vanilla and chocolate cake mixtures randomly into the prepared tin until all of the mixture is used up, and gently level the surface. Bake for 50 minutes to one hour, until the cake is well risen, springy to the touch and starting to shrink away from the sides of the tin.
- Allow to cool in the tin for a few minutes, then turn out on to a wire rack, peel off the lining paper and leave to cool completely.
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