Chocolate swirled Banana Loaf as my first entry for the Foodie Monday Blog Hop
Chocolate and banana make one amazing combination and to die for. And when I got to know the theme for the Foodie Monday Blog Hop as Microwave cooking I knew I had to bake this cake which was on my to do list since long.Starting from this Monday I am a part of this talented group of food bloggers who have included me in their group and I am one of the privileged few.This is the 30th Foodie Monday Blog Hop and the theme is Microwave cooking which includes not only cooking in Microwave mode but in Grill, Convection and Combination mode too.
There is something genuinely very therapeutic about baking.Whenever I am feeling low I turn to baking and have always felt the erratic negative energy fade away. Basically it is constructive and helps to focus and it’s impossible to describe the immense amount of satisfaction that I get seeing my own creations.
This Chocolate swirled Banana Loaf had been in my mind for ages since the time I saw it in At the corner of Happy and Harried. Just one look at the chocolate and banana treat is enough to say that it won’t stay in the cake tin for long. Its a nice way to use the ripe bananas sitting on the kitchen counter. Its a lovely teatime cake and perfect for picnics too.
This marbled chocolate banana loaf has zero butter and the addition of oil and buttermilk keeps it moist and soft and makes it comparatively healthy.I doubled the measurements to make some swirled cupcakes in addition to the loaf for my little one’s lunch box.I am planning to pipe the cupcakes with ganache next time I bake these for my children’s tea parties once the holidays set in.
- 1 3/4 Cup all purpose flour
- 2 Large eggs
- 1/2 Cup Oil
- 1/3 Cup buttermilk
- 1 Cup brown sugar
- 1 tsp baking soda
- 1 1/2 Cup bananas Mashed
- 1 tsp vanilla extract
- 3 Tbsps Dark Cocoa Powder
- 1/2 tsp salt
- Turn on the microwave to Convection mode.Adjust the temperature to 170 deg C.Pre heat the oven to this temperature and grease a loaf pan and line with a parchment paper
- Sift the flour, soda and salt together in a bowl and keep aside
- In a mixing bowl beat the eggs,oil and buttermilk together till well mixed and creamy
- Add the mashed bananas, brown sugar and vanilla and mix till combined
- Add the sifted dry ingredients to the batter and mix till just combined
- Remove 1/3 rd of the batter in a different bowl and mix the cocoa powder with it and mix well
- Pour spoonfuls of both the batters alternately in a loaf pan and with the help of a skewer or knife make a few swirls along the batter making sure to go down till the base of the pan
- Bake for 40-45 minutes or till a skewer or toothpick inserted comes out clean
Am sending this delightful chocolate swirled banana loaf to the 30th Foodie Monday Blog Hop for the Microwave Cooking Theme.
And to Sarah of Maison Cup Cake and Helen of Casa Costello for their weekly event Bake Of the Week
Hi saswati, very nice recipe and the cake looks delicious. Can I use multigrain flour instead of all-purpose? Maid content doesnt suit my 3 yr old. Also any substitutes for vanilla extract and cocoa powder pls. I don’t keep these ingredients generally, wud help if u can suggest others maybe? Thx
Thanks Prachi…yes you can use multigrain flour but then there will e a difference in texture..your cake will be dense and not as spongy as a maida one.As for vanilla extract it is normally used so tbat the eggy smell goes off.Instead of that you can use cinnamon powder.. it goes well with banana.For cocoa powder there is no substitute but you can use nutella for the swirls or melt a little chocolate and use it to swirl the cake.