Chocolate banana swirl cake By Chef Shireen Anwer

Chocolate banana swirl cake

Recipe Of Chocolate banana swirl cake

Ingredients for base of pan
Butter softened 2 tbsp heaped
Walnuts finely chopped 4 tbsp heaped
Granulated sugar 2 tbsp

Ingredients for cake
Flour 8 ounces
Baking powder 2 tsp
Baking soda ¼ tsp
Salt ¼ tsp
Butter 6 ounces (softened room temperature)
Granulated sugar 1 ¼ cup
Bananas 3 very ripe
Vanilla essence 1 tsp
Eggs 3
Butter milk ½ cup
Chocolate melted and cooled 4 ounces

Method for pan
In a small bowl mix together sugar with chopped walnuts, butter a large bandit pan with 2 tbsp heaped softened butter, coat with nuts and sugar, pressing the nut with your finger to help them stick, in another bowl sieve together flour, baking powder, baking soda and salt, beat butter, sugar, bananas mashed and vanilla until creamy add eggs one at a time beating until just mixed, remove the bowl with spatula alternately add half the flour mixture all the butter milk and then the rest of flour stirring until just blended. Spoon half the batter into medium bowl and gently stir in the melted chocolate until mixed. With a large spoon alternately add spoon of each batter to prepared pan until all the batter is used. Gently swirl the batters, tap the pan on the counter to settle the ingredients, bake cake in a preheated oven for 40 minutes, let the cake cool in the pan on a wire rack for 15 minutes, invert the pan onto the rack, remove the cake and cool completely.

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