Banana Marble Cake
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- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Directions
3 cups flour1/2 cup spelt flour1 1/2 tsp baking soda1 tsp baking powder1/2 tsp salt (if using unsalted butter, use 1 1/2 tsp)1 1/4 cups sugar5.5 oz salted butter, softened3 large eggs1 tsp vanilla extract3/4 cup full-fat, Greek-style vanilla (or plain) yogurt1 1/2 cups milk2 tsp banana extract1 tsp yellow food colouring (optional)3/4 cup brown sugar3/4 cup cocoa powder1/4 cup hot water---Filling2/3 cup buttercream icing1/2 cup smooth peanut butter (preferably unsweetened natural)2 tbsp milk---Chocolate-Espresso Frosting2 cups buttercream icing3 tbsp unsweetened (preferably Dutch process) cocoa powder1/2 tbsp instant espresso powder3 tbsp milk
Preheat the oven to 350F, grease two 10" springform pans well and line the bottoms with parchment.
Whisk together flours, baking soda, baking powder and salt. Set aside.
In a large bowl, cream together butter and white sugar until light.
Beat in eggs one at a time, followed by the vanilla and yogurt.
Alternately add flour mixture and milk to creamed mixture, ending with flour, mixing thoroughly.
Scoop out about 1 1/2 cups of the batter and put into a separate bowl. Add banana extract and food colouring if using.
Combine brown sugar, cocoa powder and water in a small bowl, then stir into vanilla batter, beating well.
Pour chocolate batter into pans.
Top with dollops of the banana batter, then drag a skewer or knife through to create a swirling pattern - don’t over marble.
Bake for 45-50 minutes, until tests done.
Cool completely on a wire rack before slicing, filling and frosting.
---
Filling:
Combine all the ingredients in a bowl until thick and rich-textured. Cover and refrigerate until ready to use, warm in the microwave gently before spreading.
---
Frosting:
Combine all ingredients in a large bowl, beating until thoroughly blended.
Mask and finish cake as desired.
Store in fridge.
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Whisk together flours, baking soda, baking powder and salt. Set aside.
In a large bowl, cream together butter and white sugar until light.
Beat in eggs one at a time, followed by the vanilla and yogurt.
Alternately add flour mixture and milk to creamed mixture, ending with flour, mixing thoroughly.
Scoop out about 1 1/2 cups of the batter and put into a separate bowl. Add banana extract and food colouring if using.
Combine brown sugar, cocoa powder and water in a small bowl, then stir into vanilla batter, beating well.
Pour chocolate batter into pans.
Top with dollops of the banana batter, then drag a skewer or knife through to create a swirling pattern - don’t over marble.
Bake for 45-50 minutes, until tests done.
Cool completely on a wire rack before slicing, filling and frosting.
---
Filling:
Combine all the ingredients in a bowl until thick and rich-textured. Cover and refrigerate until ready to use, warm in the microwave gently before spreading.
---
Frosting:
Combine all ingredients in a large bowl, beating until thoroughly blended.
Mask and finish cake as desired.
Store in fridge.
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 423.5
- Total Fat: 17.2 g
- Cholesterol: 52.0 mg
- Sodium: 128.6 mg
- Total Carbs: 62.6 g
- Dietary Fiber: 2.6 g
- Protein: 6.6 g
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