Sunday, March 10, 2013

Guiltless Marbled Banana Cake

At my house, we have cake for breakfast.  But before you question my nutritional sensibility, please note that by cake I don't mean chocolate-ganache-slathered-multi-layer-devils-food-cake, but rather - a homemade banana bread (see previous recipe here), or yogurt cake, or even poppy-seed cake.  So it's a healthy nutirious breakfast that satisfies our never-satisfied sweet-tooth and it's a perfect tea-time snack.

Having said that, I am continuously on the quest of finding a healthy, low-fat, low-sugar alternative such that whatever I am having is healthy.

Enter the Marbled Banana Cake.  Combining the delicious flavor of banana with smooth and creamy chocoloate - AND it was healthy.


Allow me to elaborate.

I found this recipe on the FoodNetwork website but I adjusted it to so that's more calorie-conscious.The original recipe (found here) uses very little oil and compensates the moistness by using buttermilk (or laban).  The cake turned out to be so moist, so fluffy and light it was gone in 60  seconds.  Okay, it was gone in 2 days.



You will need:
1 1/2 cups all-purpose flour 
2 ounces good quality semi-sweet chocolate chips, or your favorite dark chocolate, chopped
2 ripe bananas
1/3 cup Splenda sugar blend (or 2/3 cup regular granulated sugar)
1/4 cup canola oil
2 eggs
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk 
1 teaspoon vanilla extract

Preheat the oven to 170 degrees C. Prepare a baking loaf pan by spraying it with nonstick cooking spray. 
Melt the chocolate in the microwave in 30-second intervals.  Keep checking, stirring until all lumps are smoothed out.  Set aside to cool.
Chop the bananas and then proceed with mashing the daylights out of them.  Set aside.

In a separate bowl, sift flour, baking soda, baking power and salt. 
In a mixing bowl, mix mashed bananas with sugar, oil, buttermilk, eggs, and vanilla.
Slowly add the flour mix to the wet mixture until it is incorporated well.  
Spoon out one cup of the batter and put it into a bowl.  Add the melted chocolate and mix very well.  It should start by looking like this:



And end up looking like this:


Pour in some of the banana batter so that it is covers the bottom of the pan.  Add a bit of the chocolate batter, then more banana batter, then finish it off with two blobs of the chocolate batter.
Now the fun part. With a toothpick, proceed with swirling the batter around and around.
My daughter loves this part.
Stop when it looks like this:



Bake for about 45 minutes, or when a toothpick inserted in the center comes out clean.
Cool on a wire rack and display on a tabletop far away from your kids' reach as they smell the aroma and eye it with need.

Bon Appetit!

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