Banana Brownie Swirl Cake

banana brownie swirl cake
I tried the Banana Brownie Swirl Cake from the book Cake I love You, which is a hit in our home. There is plenty of inspiration in this book for beginning bakers and the experienced. The tips and techniques of the decadent, do-able recipes shared by author, Jill O'Connor are useful to get delicious end results. The recipes in this book are divided by flavours such as banana, coconut, chocolate, caramel and butterscotch, citrus, spirits and spices, and garden and orchard. 
banana brownie swirl cake
Brownie Batter
5 tbsp unsalted butter
1 oz (30 g) unsweetened chocolate I used Enjoy Life chocolate melted in the Breville Quick Touch Crisp microwave
1/2 cup (100 g) sugar
1 egg
1 tsp vanilla
4 tbsp all purpose flour
1/8 tsp fine sea salt

Microwave butter and chocolate for 1 minute and stir until it is completely melted. Stir in the sugar, egg, vanilla into the chocolate mixture. Add flour and salt and mix until smooth. Set aside to cool slightly.

banana brownie swirl cake
Banana Batter
1/2 cup (110 g) unsalted butter 
1 cup (200 g) sugar
2 eggs
1 tsp vanilla
1 cup (230 g) mashed overripe bananas
1/4 cup (60 ml) buttermilk
1 1/2 cups (210 g) all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp fine sea salt

In an electric mixer set on medium speed beat butter and sugar until light and fluffy 3 to 4 minutes. Add the egg one at a time and beat, then add vanilla, bananas and buttermilk. Sift flour, baking powder, baking soda and salt and fold it by hand using a rubber spatula until the banana batter is smooth.

Spoon half of the banana batter into the prepared loaf pan and spread evenly then spread the brownie batter over the banana batter and then add the remaining banana batter.   

banana brownie swirl cake
I baked in small ceramic loaf pans coated with butter and flour. This reduced the baking time to about 25 to 30 minutes. The book suggests to bake in a 9x5 inch metal loaf pan prepared with cooking spray and parchment paper. It will bake for 45 to 55 minutes. Check the cake with a skewer to see that it is done. Bake at 350F center rack in a preheated oven. 

Transfer to a wire rack and let cool for 10 minutes then remove and let the cake cool on a cooling rack. Let the cake cool completely at room temperature for at least a few hours or overnight to let the brownie layer solidify before cutting into slices. The cake can be wrapped in plastic wrap and stored at room temperature for up to 3 days. 

Homemade cakes are always more special and festive, so owning a book like this would make it easy to make a wide range of cakes. 

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  1. This is such an interesting cake combining two of my favorite bakes! Pinning this up to try some time...

  2. This is interesting and it looks like it would be very good.


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