Banana Marble Cake Splenda Recipes

BANANA MARBLE CAKE (SPLENDA)

Steps:

• Sift together flour, Splenda, baking powder, baking soda and salt.
• In large mixing bowl beat margarine, eggs, banana and vanilla until smooth.
• Blend in flour mixture alternating with yogurt, beating just enough to mix it.
• Add cocoa and Splanda to 3/4 cup of batter for the MARBLE.
• Pour plain batter to greased 9" square pan. Spoon chocolate on top. Draw knife through batter to create marbled effect.
• Bake at 350 F for 35-40 minutes, until tester inserted in center cames out clean.

BANANA CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch round cake pan. Line with parchment cut to fit, and butter and flour parchment. Sift flour, baking soda, baking powder, salt, cinnamon, and a pinch of cloves into a medium bowl. Whisk mashed banana, buttermilk, and vanilla in a small bowl.
• Beat butter and sugar with a mixer on medium speed until smooth. Add egg, and beat until well combined. Reduce speed to low, and add flour mixture in 2 additions, alternating with banana mixture. Add chopped banana, and beat until well combined. Pour batter into pan, and use a spatula to spread into an even layer.
• Bake until golden brown and a tester inserted in the center comes out clean, about 20 minutes. Let cake cool in pan on a wire rack for 10 minutes. Run a knife around edge of pan, and invert pan onto rack. Remove parchment, and flip cake so top side faces up. Let cool completely on wire rack.

SPLENDA CHOCOLATE MARBLE CAKE

Steps:

• 1. Preheat oven to 325 degrees F. Grease and flour a 6-cup Bundt pan or an 8½- x 4½-inch loaf pan. Set aside.
• 2. Combine cocoa, 1 tablespoon SPLENDA® Sugar Blend, and baking soda; gradually stir in hot water to form a paste. Set aside.
• 3. Combine flour, SPLENDA® Sugar Blend, baking powder, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering).
• 4. Combine eggs, milk, and vanilla in a small mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of bowl. Repeat procedure 2 times. Set aside half of the batter. Add cocoa mixture to remaining batter, beating at low speed until blended. Alternate light and dark batters by tablespoonful's into prepared pan. Gently swirl batters with a knife to create a marble effect.
• 5. Bake 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on a wire rack. Drizzle with chocolate glaze, if desired.
• 6. Glaze Directions: microwave cream in a glass measuring cup at HIGH 30 seconds or until hot. Add chocolate morsels; stir until smooth. Place mixture in a small heavy-duty zip-top plastic bag. Snip a tiny hole in 1 corner of bag, and drizzle chocolate over cake.