Swirled Banana Cake with Chocolate Malt Frosting

The recipe Swirled Banana Cake with Chocolate Malt Frosting can be made in approximately 40 minutes. One portion of this dish contains around 2g of protein, 5g of fat, and a total of 179 calories. This recipe serves 24. For 20 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 654 people were glad they tried this recipe. It is a good option if you're following a lacto ovo vegetarian diet. Head to the store and pick up vanilla, baking soda, whoppers, and a few other things to make it today. It is brought to you by Lemons for Lulu. It works well as a very affordable hor d'oeuvre. All things considered, we decided this recipe deserves a spoonacular score of 14%. This score is not so excellent. Try Marble Malt Cake with Peanut Butter Malt Frosting, Chocolate Stout Cake with Chocolate Malt Buttercream Frosting, and Chocolate Chunk Snack Cake with Chocolate Malt Frosting for similar recipes.

Servings: 24

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350. Grease a 9×13 pan and set aside. Beat butter and sugar until fluffy. Add in egg and vanilla. Finally add in mashed banans. Stirring until just combine.In a separate bowl, combine flour, baking soda, baking powder, and salt. Create a well in the center of your dry ingredients. Pour in your wet ingredients and mix until just combined. Scoop out half of your batter into a separate bowl and combine that with your cocoa. Spread cocoa mixture on the bottom of your pan. Spread remaining batter over cocoa layer. Swirl batter with a knife.Bake for 25 minutes until or until edges begin to brown. Allow cake to cool before frosting. Sprinkle chopped candies over cake.Frosting:Beat butter in a mixer until creamy. Slowly add in powdered sugar. Gradually add in milk and cocoa, alternating between the two. Mix in vanilla and malt powder until frosting is creamy and easily to spread.

 

Step by step:

1. Preheat oven to 35

2. Grease a 9×13 pan and set aside. Beat butter and sugar until fluffy.

3. Add in egg and vanilla. Finally add in mashed banans. Stirring until just combine.In a separate bowl, combine flour, baking soda, baking powder, and salt. Create a well in the center of your dry ingredients.

4. Pour in your wet ingredients and mix until just combined. Scoop out half of your batter into a separate bowl and combine that with your cocoa.

5. Spread cocoa mixture on the bottom of your pan.

6. Spread remaining batter over cocoa layer. Swirl batter with a knife.

7. Bake for 25 minutes until or until edges begin to brown. Allow cake to cool before frosting. Sprinkle chopped candies over cake.Frosting:Beat butter in a mixer until creamy. Slowly add in powdered sugar. Gradually add in milk and cocoa, alternating between the two.

8. Mix in vanilla and malt powder until frosting is creamy and easily to spread.

Nutrition Information:

covered percent of daily need