Chocolate Banana Swirl Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Butter the sides of a 9-by-5-inch (23-by-12.5-centimeter) loaf pan and set it aside.
• Spread the pecans on a rimmed baking sheet lined with foil or parchment paper. Roast them in the oven for 10 minutes, until fragrant and lightly toasted. Allow the pecans to cool, then chop them and set them aside.
• In a medium bowl, whisk together the flour, baking powder. cinnamon, nutmeg and salt until well combined.
• Place the bananas in the bowl of a stand mixer fitted with the paddle attachment. Mix for about a minute to smash the bananas thoroughly, then add the melted butter and mix until incorporated.
• Add the sugar and mix until combined. Add the eggs and vanilla and mix until combined.
• Finally, add the flour mixture and mix until just combined. Do not overmix the batter, which can make the crumb tough and result in large "worm" holes. Using a rubber spatula, gently fold in the pecans and sour cream until just incorporated.
• Melt the chopped chocolate in a heatproof bowl set over a saucepan of simmering water or a double boiler. Allow the chocolate to cool slightly. In a medium bowl, mix 1 cup (235 milliliters) of the batter with the chocolate until well combined.
• Pour one-third of the banana batter into the prepared loaf pan. Drop two large spoonfuls of the chocolate batter side by side in the center of the batter. Cover this with another third of the banana batter followed by the remaining chocolate batter. Cover this with the last third of the banana batter. Using a knife, swirl the two batters through the loaf pan a few times, without overmixing.
• Transfer to the oven and bake for 50 to 55 minutes, until a toothpick inserted into the center of the bread comes out clean (okay, there may be a crumb. Or two). Allow the loaf to cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling, and you're done! Boom. Banana chocolate deliciousness.

Steps:

• Preheat oven to 375°. Coat a 9-in. square baking pan with cooking spray., Cream butter, sugar substitute and brown sugar until light and fluffy. Add vanilla and eggs, one at a time, beating well after each addition. Stir in water. Whisk together flour, milk powder, cocoa, baking powder, baking soda and salt; add to creamed mixture just until combined. Stir in bananas., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean and cake begins to pull from sides of pan, 23-28 minutes. Cool completely in pan on a wire rack. Dust with confectioners' sugar.

Steps:

• Preheat oven to 325˚F (170˚C).
• Mash bananas in a large bowl. Add eggs and combine thoroughly. Then mix in the remaining wet ingredients: greek yogurt, maple syrup, and vanilla.
• Next, add the whole wheat flour and baking powder and mix until fully incorporated. Be careful not to over mix.
• In a medium, microwave-safe bowl, microwave the chocolate chunks in 30-second intervals, stirring in between, until melted and smooth.
• Add a large scoop of the banana batter to the bowl of melted chocolate and fold until mixed well.
• Pour the banana batter and the chocolate batter alternately into a greased 9x5-inch (23x13 cm) bread pan. These do not need to be even layers.
• Using a knife or a spoon, gently swirl the batters together.
• Bake for 40-45 minutes, or until a toothpick comes out clean from the center of the bread.
• Allow to cool for at least 15 minutes.
• Enjoy!

Steps:

• Position a rack in the middle of the oven and heat to 350.
• In a small bowl, mix the sugar with the chopped walnuts.
• Generously butter a large bundt pan and coat with the nuts and sugar, pressing the nuts with your fingers to help them stick. The pan sides will be coated and some of the nuts will fall to the bottom, that's fine.
• In a medium bowl, whisk the flour, baking powder, baking soda and salt until well blended.
• With an electric mixer, beat the butter, sugar, bananas and vanilla until well blended and the bananas are almost smooth, scraping down the sides of the bowl as needed.
• Add the eggs one at a time, beating until just incorporated.
• Remove the bowl from the mixer. With a rubber spatula alternately add half the flour mixture, all the buttermilk and the rest of the flour mixture, stirring until each addition is just blended.
• Spoon half the batter into a medium bowl and gently stir in the melted chocolate until just combined.
• With a large spoon, alternately add a scoopful of each batter to the prepared pan, working around the pan until all the batter is used.
• Gently run a knife or the tip of a rubber spatula through the batter, once clockwise and once counterclockwise, to slightly swirl the batters.
• Gently tap the pan on the counters to settle the ingredients.
• Bake the cake until a pick inserted in the batter comes out with just a few crumbs sticking to it, about 40 minutes.
• Let the cake cool in the pan on a wire rack for 15 minutes*.
• Gently tap the sides of the pan on the counter to loosen the cake.
• Invert the pan onto a rack, lift off the pan and let the cake cool completely.
• *Be sure to follow the time guidelines for unmolding the cake. If you wait too long, it will stick to the pan; take it out too early and it might break into chunks.

Steps:

• Preheat oven to 375°F. Grease an 8 by 8 inch baking pan. In medium bowl, combine flour and baking soda. Mix well with a wire whisk. Set aside. Blend brown sugar and butter in a mixer. Scrape sides of bowl. Add sour cream, banana, egg and vanilla and beat at medium speed until smooth. Add the flour mixture and blend until just combined. Do not overmix. Gently fold in the melted chocolate and stir just until a marbled pattern develops. Pour batter into prepared pan. Bake 40-50 minutes at or toothpick inserted in center comes out clean. Cool in pan for 15 minutes, then invert the pan onto a rack and cool to room temperature. To prepare ganache: Scald cream in a small saucepan. Remove from heat and add chocolate. Cover pan with lid and set aside. After about 15 minutes, stir frosting until it is smooth. Transfer to a bowl and refrigerate until firm, about 30 minutes. Turn cake right side up onto a serving platter and frost liberally with the ganache.

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl.
• Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 10-15 mins, or until a skewer inserted comes out clean.
• Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips.