SWIRL CAKE HOW TO

Pour half of remaining batter in prepared pan and top with big spoonfuls of chocolate batter.

Spoon in about 1 cup of banana batter and stir gently to combine.

In a medium bowl, stir together melted chocolate chips and cocoa powder.

Add dry ingredients in 3 additions while mixing on low, stopping when just combined.

In a second medium bowl, stir together flour, baking soda, and salt.

Add eggs and vanilla and mix until combined.

Cream butter and both sugars until light and fluffy.

This recipe is so yummy, it won't be sitting there for long anyway! Print Wrap leftover bread in plastic wrap and/or place inside of an airtight storage container, then keep it on the counter at room temperature. Light baked goods will dry out quickly and readily when placed in the fridge.

SWIRL CAKE HOW TO

That way you can thaw it out one slice at a time when you have a craving for something sweet! Eat this bread for breakfast or dessert! How To Store LeftoversĪvoid the urge to store your chocolate banana swirl loaf cake in the refrigerator. Thawing instructions: Remove cake from freezer and let it come to room temperature on the counter - it won't take long.Īlternatively, you can slice the cake into individual servings before wrapping and freezing. Place the cake into a large freezer-safe zip-top bag, seal, and freeze for up to 3 months (for best quality - it will be safe beyond this date). They'd look so cute wrapped up in cellophane and topped with a ribbon or bow for gift giving! Is This Cake Freezer Friendly?įreezer instructions: Bake the loaf cake and let it cool, then wrap tightly in plastic wrap. Start checking them for doneness earlier in the bake to make sure you don't dry them out. Yes, one recipe of chocolate banana swirl loaf cake will make 4 mini loaf cakes. Chocolate and banana are an incredibly pairing. On the other hand, if you just love dark chocolate, you can use dark cocoa powder in addition to dark chocolate chips for an extra bold wallop of dark chocolate flavor. If you aren't a huge fan of dark chocolate, that's okay! You can use milk or semi-sweet chocolate chips instead of dark chocolate and the cake will turn out delicious. What Can I Use Instead Of Dark Chocolate? If you don't have the patience to wait for your bananas to darken, roast them in the oven at 300F, in the skins, until they turn black. Yellow or green bananas will not have nearly as much flavor as nicely-speckled overripe bananas. It'll have an even better taste and texture the next day for breakfast, a snack, or anytime. Just wrap it up or pop it into an airtight container and keep it stored at room temperature.

Even Better Later: This is one of those bread recipes that's even better the next day.

Use a gentle hand when stirring the ingredients together and stop just when everything is mixed.

Don't Overmix: Don't beat your batter into oblivion or your loaf cake will come out tough and dry.I like mine just a touch past the point of where someone would want to eat the banana raw, but before it has started to spoil, of course! Use Overripe Bananas: Underripe bananas will not impart much flavor into this recipe, so choose ones that are super speckled.Want to make sure your chocolate banana swirl loaf cake turns out the best that it can? Follow these easy tips! Drizzle with chocolate sauce and sprinkle with graham crackers and marshmallows.This chocolate banana swirl loaf cake starts with an incredibly tender and moist banana loaf cake (or sweet banana bread, if you will) swirled with dark chocolate batter and topped with solid chocolate chips. Cool in pan on a wire rack for 15 minutes, then invert onto a wire rack to cool. Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes.Squeeze remaining batter in piles on top, alternating colors, then swirl with a butter knife. Pipe alternating batters into grooves of prepared pan. Cut a 3/4-inch opening in one corner of each bag. Transfer batters to separate plastic zip-top or pastry bags.

Fold graham crumbs into remaining batter.

Transfer half the batter to a second bowl.

Reduce mixer speed to low and beat in flour mixture and milk alternately, beginning and ending with flour mixture. Add eggs, one at a time, beating to incorporate after each addition.

Beat butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 4 minutes.

Whisk together flour, baking powder, and salt in a bowl.

Coat a 10- to 12-cup Nordic Ware Heritage Bundt pan with baking spray. Preheat oven to 350☏ with rack in the middle position.

Swirl cake