Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup milk
- 1/4 cup unsweetened cocoa powder
Special equipment needed:
- 9x5 inch loaf pan
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a separate mixing bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract and mashed bananas.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
7. Divide the batter in half. Add the cocoa powder to one half and mix until well combined.
8. Spoon the vanilla batter into the prepared loaf pan, then spoon the chocolate batter on top.
9. Use a knife to swirl the two batters together to create a marble effect.
10. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11. Allow the cake to cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 12g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 310mg
Carbohydrates: 49g
Fiber: 2g
Sugar: 27g
Protein: 5g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Brown sugar can be used instead of granulated sugar.
- Almond or coconut milk can be used instead of regular milk.
- Nutella or peanut butter can be used instead of cocoa powder.
Variations:
- Add chopped nuts or chocolate chips to the batter for extra texture.
- Use different fruits such as blueberries or strawberries instead of bananas.
- Add spices such as cinnamon or nutmeg to the batter for extra flavor.
Tips and tricks:
- Make sure the bananas are ripe for maximum flavor and sweetness.
- Don't overmix the batter or the cake will be tough.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Allow the cake to cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds or until warm.
Presentation ideas:
Serve the cake on a cake stand or plate. Dust with powdered sugar or cocoa powder for a decorative touch.
Garnishes:
Fresh fruit or whipped cream can be used as a garnish.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a salad can be served as a side dish.
Troubleshooting advice:
- If the cake is too dry, add more mashed bananas or milk to the batter.
- If the cake is too wet, add more flour to the batter.
Food safety advice:
Make sure all ingredients are fresh and properly stored. Wash your hands and utensils before and after handling food.
Food history:
Marble cake originated in Germany in the 19th century. It was traditionally made with vanilla and chocolate batter swirled together to create a marble effect.
Flavor profiles:
This cake is sweet and moist with a subtle banana flavor and a rich chocolatey taste.
Serving suggestions:
Serve the cake as a dessert or for breakfast with a cup of coffee or tea.
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