Sunday, 24 June 2018

Easy Eggless Banana Marble Cake

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Ever since I baked the Banana Walnut bread, Mr. Hubby and his colleagues had been demanding more of it. However, the item waiting on my wish list was Marble Cake. The situation had become so funny that each time I would request Mr. Hubby or MIL to finish off the last two leftover bananas (which had become overripe by then), they would either ask me to have them or say "Why don't you use them in a cake?" Neither could I let the bananas go bad, nor could I let go of my craving for Marble Cake.

So, the way out was best of both - Banana Marble Cake!

The best part, apart from saving life of those two bananas is that the cake is made of 100% wholewheat flour and does not require you to buy that expensive tin of Condensed Milk. You can prepare it anytime to satisfy your craving since all the ingredients are easily available all time at home. The marble effect, apart from adding to the beauty of the cake, also compliments the banana flavour.

The cake can be stored in refrigerator and enjoyed for 2-3 days however, mine didn't last more than a day!

An excellent cake, which is healthy and very fulfilling. In fact, I packed it for Mr. Hubby's snack time and he was all smiles!


Dry Ingredients

Wholewheat flour/Atta - 1 1/2 Cup
Cocoa Powder - 2 tbsp
Castor Sugar - 2 tbsp (for chocolate layer) + 2/3 Cup (for banana layer)
Baking Powder - 1 1/2 tsp
Baking Soda - 1 tsp

Wet Ingredients
Vanilla Essence - 1 1/2 tsp
Ripe Bananas - 2 , pureed
Warm milk - 2 tbsp
Curd - 1/2 Cup
Soft salted Butter - 1/2 Cup
Water - 2 tbsp


1. In a mixing bowl, take soft butter. Add the castor sugar and beat well until the mixture becomes white and fluffy. 

2. Add the banana puree, curd and vanilla essence. Whisk well into a smooth and light mixture. 

3. Sieve together the wholewheat flour, baking soda and baking powder. 

4. In a separate bowl, take the castor sugar, cocoa powder and make a mixture using water. The consistency should be sauce like. 

5. Add the sieved dry ingredients (Step 3) to the wet ingredients (Step 2) and gently fold into a batter. The batter should be neither too thick, neither too thin. Do not over mix. I added 3 tbsp warm milk to adjust the consistency. 

6. Grease an 8" Loaf tin.

7. Add half the batter to the tin. Pat and spread well.

8. Now using a spoon, spread half of the chocolate mixture unevenly. Then, using a fork/knife/toothpick, make uneven swirls. Ensure to dig the fork/knife/toothpick deep into the batter to ensure that the chocolate mixture shows in every layer.

9. Now spread a layer of the remaining cake batter on top.

10. Finally, spread the remaining chocolate mixture on top like we did in step 8.

11. Bake in a preheated oven at 180 degree centigrade for 40-45 minutes. I first set the timer for 35 minutes as the original recipe mentioned that. But then, when I poked a knife in the cake, it didn't come out clean. So, I baked for another 10 minutes and the cake came out wow.

Unmould and cool on a wire rack for 15-20 minutes.

Enjoy with breakfast, as dessert or with tea.

The softness test...

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