Marbled Banana Chocolate Cake

My need to experiment in the kitchen again. I used to make a Marbled Chocolate Banana Bread four years ago which I loved. Then, I kind of stop making it because I don't always stock up on chocolate chips. Also I rather prefer the cake texture instead of the bread texture. So, I played with the recipe and created this. I always have cocoa powder in my pantry so I used that instead of chocolate bar or chocolate chips. But I think the chocolate flavor will come out more with chocolate bar or chocolate chips instead of cocoa powder. I hardly taste the cocoa powder, this cake tasted like a banana cake with a pretty marbled effect.


See the marbled effect? They called this Zebra marbling effect.

As you can see, I tried out a new marbling effect which they called zebra. It does look a lot like zebra and very pretty. I made this cake to have for breakfast and afternoon snack so I didn't really pay a lot of attention when doing the layering. Thus, I was actually surprised that it turned out pretty good even with how careless and little care I paid on it. Hence, anyone can certainly do the zebra effect on her cake with ease.


Whole cake view from the top. See how careless I was with it, uneven striped when layering.



Ingredients:

(A)

• 1/2 cup + 2 Tbsp. sugar
• 1/2 tsp. banana essence
• 1/4 cup canola oil (or vegetable oil)
• 1 large egg
• 1/4 cup milk (I used 2%)
• 2 bananas, smashed (I used frozen)

(B)

• 1 cup all-purpose flour
• 1/4 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 tsp. salt

(C)

• 1 Tbsp. Hershey's Special Dark cocoa powder (you can used regular cocoa powder)

The effect!

Method:

1. Preheat the oven to 350'F. Spray and cover the bottom of a 9-inch round cake pan with parchment paper. Spray on top and sides of pan. Set aside.

2. In a big bowl, hand whisk together (A). Add in (B), whisk until well blended.

3. Take out 1 cup of the batter and place in another small bowl. Add in (C) and stir with spoon to combine.

4. Marbling effect: Place a scoop of the white batter in the middle of the pan. On top of the white batter, add some of the dark batter in the middle. Then alternate with white and dark until all the batters are finished.

5. Bake for 30 minutes or until a bamboo stick inserted in center comes out clean.

6. Cool on wire rack and store in air-tight container.