Plenty of ripe bananas to use up+me= banana cake, everytime. Banana cakes are incredible. I can’t stand ‘pure’ banana but this cake is fantastic. Banana cakes are versatile and simple; this one does not even use milk or butter! Easy! This was one of the last piece left to photograph, so it unfortunately doesn’t show case the amazing swirls it had….
I haven’t tried this cake in a normal round tin but with my experience, banana cakes destined for ring pans do not tend to translate well into circle pans, so do so at your own risk. Marbled cakes are fun, so if you have never made one, try it! Some recipes say to pour in the batter randomly and swirl with a skewer but I find this technique gives more of a ‘zebra’ look and much more swirls. All you have to do it pour in 1/3 cups of alternating batter on top of each other and the cake does the rest. The cake also keeps very well, and can easily be made a day or even two in advance if you need to plan ahead. Enjoy 🙂
Marbled Banana Ring Cake
1&1/2 cups flour
1&1/2 tsp baking powder
1 tsp baking soda
Scant 2/3 cups sugar
3&1/2 large bananas, mashed well
½ cup neutral oil
2 Tbsp cocoa
Grease a large ring pan with oil and preheat the oven to 150 degrees Celsius.
In a large bowl, mix the flour, baking powder, baking soda and sugar well. Make a well in the middle and add the mashed bananas, eggs and oil. Mix gently until combined. Divide the mixture in half and add the cocoa to one part. Mix well, perhaps adding a little milk if the batter is too much thicker than the other plain portion.
On opposite sides of the ring pan, pour in about 1/3 of a cup of either the plain or chocolate batter (so at 12 o’clock and 6 o’clock, if that makes sense!). Then add 1/3 cup of the other batter directly on top. Now repeat the original coloured batter, making sure you place it directly on top. Continue until all the batter has been used up (essentially you are making two bullseyes of alternating batter, one on each side of the tin. When all the batter is used up, give the tin a wee tap to flatten it out and bake for 40 minutes, until a skewer comes out clean when inserted.
Cool for at least ½ an hour in the tin and then flip out the right way up onto a wire rack to cool completely. Store in an airtight container.