Zebra And Tiger Cakes: The Other Side of Bananas
I realized the other day that it had been a while since my last few, weekly banana posts, especially so when B. (that’s the hubby) handed me the fruit bowl with that heavy sigh : "please, do something, put an end to their misery, pleeeeeeze". I had to go teach a couple of classes so I put the dear bananas in the back of my mind.
Later in the afternoon, we were outside with the rest of the neighborhood, and the kids (ages 3 to 9) were vividly talking about their Halloween costumes. Looks like we are going to have a fairy, a princess, a baby pumpkin, a skeleton, a couple of ghosts, a zebra and a tiger. We are trying to come up with a couple of games that could keep them entertained for a while as well as some fun foods that adults and kids can enjoy. That’s when the bananas came to haunt me… I remembered a marbled banana cake I had seen on the Cooking Light website when I was looking for the Apple Cinnamon Cake from the other day.
I made it and baked them in mini bunt shapes. As soon as I took some next door, the kids exclaimed : "oh look! They look like Zebras! They look like Tigers" and that’s how this marbled cake got a new name, at least around Halloween.
Marbled Chocolate Banana Bread, aka Zebra and Tiger Cakes, adapted from Cooking Light:
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray or mini bundt pans. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Since using smaller pans, they baked a little faster, more like 30-40 minutes, depending on your oven.
They were great with some vanilla ice cream.