Eggless Black and White Banana Cake

My usual banana bread is very healthy made with whole grain flour, but I got too inspired by Dorie Greenspan's Black and White Banana loaf.

The flavors and idea adapted easily to my eggless cake recipe. I baked it as a cake instead of a loaf and it turned out moist and delicious. I loved the flavor of the bananas against the dark cocoaee flavor.

The kids enjoyed dunking it in cold milk and it was just as delicious with Chai.

I don't drink so I usually use this product for all the recipes that call for rum.

It's the syrup that is usually found in Starbucks and other coffee shops to add flavor shots. They work great in cakes too.

By Bharti

Here goes the recipe:

Ingredients

½ can condensed milk
2 oz. melted butter(4 tablespoons or ½ stick)
1 tablespoon butter and rum syrup
1.5 ripe bananas mashed
½ teaspoon baking soda
½ teaspoon baking powder
1/4 teaspoon grated nutmeg
1 cup and 1 tablespoon all purpose flour
1.5 tablespoon dark cocoa powder

Method

Heat the oven to 350 F. Prepare a 9" round cake pan by greasing and dusting it.

Sift the flour, baking powder and baking soda. Sift the cocoa powder separately.

Mix together the condensed milk, melted butter, mashed bananas and the butter and rum syrup. Add the flour mixture and the nutmeg and fold it in. Divide the batter into two. Add the cocoa powder to one and fold it in gently till incorporated.

In the prepared pan, add 2 tablespoons of the white batter. Next add 2 tablespoons of the chocolate batter. Keep alternating till all the batter is used up. Use a toothpick and make a few swirls in the batter.