Banana Marble Cake

Banana Marble Cake
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Nutritional Info
  • Servings Per Recipe: 20
  • 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

View full nutritional breakdown of Banana Marble Cake calories by ingredient
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Introduction

This was my invention for my friend Magdelena's 15 year work anniversary party. It was a total secret, but it combined two of her favourite flavours - chocolate and banana - and added the benefit of a creamy peanut butter filling and a fudgy mocha frosting! The recipe makes a lot of cake - 2 10" springforms! - so plan accordingly. This was my invention for my friend Magdelena's 15 year work anniversary party. It was a total secret, but it combined two of her favourite flavours - chocolate and banana - and added the benefit of a creamy peanut butter filling and a fudgy mocha frosting! The recipe makes a lot of cake - 2 10" springforms! - so plan accordingly.
Number of Servings: 20

Ingredients

    3 cups flour
    1/2 cup spelt flour
    1 1/2 tsp baking soda
    1 tsp baking powder
    1/2 tsp salt (if using unsalted butter, use 1 1/2 tsp)
    1 1/4 cups sugar
    5.5 oz salted butter, softened
    3 large eggs
    1 tsp vanilla extract
    3/4 cup full-fat, Greek-style vanilla (or plain) yogurt
    1 1/2 cups milk
    2 tsp banana extract
    1 tsp yellow food colouring (optional)
    3/4 cup brown sugar
    3/4 cup cocoa powder
    1/4 cup hot water
    ---
    Filling
    2/3 cup buttercream icing
    1/2 cup smooth peanut butter (preferably unsweetened natural)
    2 tbsp milk
    ---
    Chocolate-Espresso Frosting
    2 cups buttercream icing
    3 tbsp unsweetened (preferably Dutch process) cocoa powder
    1/2 tbsp instant espresso powder
    3 tbsp milk

Directions

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.
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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.
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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.

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