Christmas is just around the corner! And what is Christmas if your house does not smell of heavenly cakes and cookies! My first bake for this Christmas is a lovely Banana and Coffee Swirl Cake. Comprising two distinctly different flavors, this one is delightfully yum and very, very comforting. The duet of delicate, sweet banana and strong hazelnut-flavored coffee lends this cake a rich, nutty and refreshing taste and is the perfect food to bond over this Christmas. You can gift this cake, daintily wrapped, to a loved one or cut it into slices and gobble it up yourself – the choice is all yours 😉 I just tell you how to bake this lovely cake. Here’s the recipe:
1-1/2 cups all purpose flour
3/4 cup powdered sugar
2 tablespoons yogurt (beaten)
3/4 cup olive oil 1 ripe banana (pureed)
2 tablespoons unsweetened cocoa powder
1 tablespoon instant coffee powder
1/4 teaspoon hazelnut extract
1/4 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
Salt (a pinch)
100 ml aerated soda
1 cup hot water
Preheat the oven at 180 degrees Celsius. Grease and flour a loaf tin. Set aside.
Take cocoa powder and coffee powder in a bowl and add 2 tablespoons of hot water. Stir to make a paste. Add hazelnut extract and mix well. Set aside.
Add vanilla extract to the banana puree and mix well. Set aside.
Using an electric beater, beat together sugar and oil in a large bowl till creamed. Add yogurt and beat for 2 more minutes.
Sift together flour, salt, baking powder and baking soda together into the bowl and gently fold it in. Add aerated soda gradually, adding a little at a time, and mix till the batter reaches a desired consistency.
Divide the batter into two portions. Mix the coffee paste into one portion and banana puree into the other.
Pour spoonfuls of each batter into the loaf tin in an alternate pattern. That is, put a spoonful of the banana batter first, then a spoonful of the coffee batter. In the next layer, put a spoonful of the coffee batter over the banana batter and vice versa. Make such layers till the tin is three-fourths covered with batter.
Tap the tin firmly on a flat surface to remove air bubbles and also to set the batter. Dip a blunt knife into the batter, the knife tip touching the bottom of the tin, and move it gently in the batter drawing an “8” a couple of times. Tap the tin a few more times and then put into the oven.
Bake at 180 degrees Celsius for 30-35 minutes or till a skewer inserted in the middle of the cake comes out clean. Let the cake cool a bit before removing it from the tin and transferring it to a wire rack for further cooling. Cut into slices and enjoy! Eat, drink and be merry! 🙂
NOTE: 1) You can add chopped hazelnuts to the coffee paste if you want some nutty crunch in your cake.
2) Leave out aerated soda and yogurt if you are adding eggs and just use hot water to make the batter pourable. Beat eggs after creaming sugar and oil together and then follow the rest of the recipe.