don’t turn up your nose at the idea. what do you think happens to all those poor things that end up alongside the road after a clear night and a full moon? we make them into the most delicious cakes you have ever skunk sunk your teeth into.
This tradition began years ago when the kids could not say swirl and requested squirrel cake. Really there are no bones, fur, or any other part of a real squirrel, just the name. Gosh, what where you thinking? My last name is Fischer, not Clampett, sheesh.
This recipe came from my problem with over ripe bananas. I am one of those picky naner eaters, they must not be fully ripe for me to enjoy. I do not care for the über sweetness that a banana takes on as it ripens. Therefore, make some banana bread, but sometimes you need to have some variety! Here the chocolate is intense contrast the the creamy banana batter, it is a beautiful compliment. These are dairy-free and egg-free, though I did not intend for them to be, I just forgot to add the egg and they were fantastic without.
chocolate banana swirl cakes
makes 8 mini loaves or 1 standard loaf
- 3-4 over ripe bananas, mashed
- 1/3 cup olive oil or canola oil
- 3/4 cup brown sugar, opt for a, unrefined one such as muscovado
- 2 tsp vanilla or dark rum
- 1 1/2 cups all purpose flour or spelt flour
- 1 tsp baking soda
- pinches of salt
- 1/3 cup cocoa powder
Preheat oven to 375°F. Prepare your pan or pans buy coating them with oil. Set aside.
In a large bowl mash the bananas, then mix in the oil, brown sugar, vanilla or rum (or both!) with a wooden spoon. In a small bowl combine the flour, baking soda and salt. Mix this into the banana batter until combined being careful not to over-mix the flour.
When combined scoop out half of the batter into the bowl used for the flour. Add the cocoa powder to this matter and another pinch of salt. The salt is important for the flavor of the chocolate to fully develop in your mouth.
Put half of the batter into the pans, evenly dispersed. It is not important which one goes first, do you want the bottom to be chocolate or the top? Top with the remaining batter. Using a table knife, make sweeping motions through the batter to “swirl” them together. Do not over do it or it will not be swirl, but milk chocolate looking. Better to under do than over do here for better flavor, in my opinion.
Bake for 30 minutes + for the mini loaves and upwards of an hour for the larger loaf size pan. Keep an eye on it now and then, the cakes will be done when a toothpick inserted into the center comes out clean.