Member recipe

Banana & Raisin Marbled Chocolate Streusel Cake

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 20 minutes Cook: 1 hour

Skill level

More effort

Servings

Serves 12

A personal twist on my darling nanna's original German recipe.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 3 med bananas, mashed
  • Handful of raisins
  • 4oz white self-raising flour
  • 2oz wholemeal self-raising flour
  • 2 tbsp cocoa
  • 1 tsp ground cinnamon
  • pinch of salt
  • 5oz margarine
  • 5oz golden caster sugar
  • 2 med/lge eggs, beaten
  • 4-5 tbsp milk
  • icing sugar, for dusting

Streusel Topping

  • 4oz wholemeal self-raising flour (for a crunchier contrast bite)
  • 3.5oz margarine
  • 3.5oz golden GRANULATED sugar (for a crunchier contrast bite)
  • 1/4 tsp ground ginger

Method

  1. Preheat fan oven to 170 deg C, then grease a 9" spring-form round cake tin with a little margarine.

  2. Make the streusel topping by sifting the flour & ginger into a bowl then mix in the sugar & finish by rubbing in the margarine until the mixture resembles uneven, coarse crumbs of varying sizes. Set aside.

  3. To make the cake, sift the flours, cinnamon & salt into a bowl. Split the flour mix 50/50 into 2 bowls & into one, add the cocoa & mix well.

  4. In a separate bowl, place the margarine & sugar & beat with a wooden spoon until light & fluffy. Gradually beat in the eggs to avoid splitting (if it does add a tbsp of the flour mixture) & divide the mixture into two separate bowls. Into one bowl gradually fold in the white flour mixture & into the other bowl fold in the cocoa flour mix. Mix both with the milk.

  5. Mash the bananas in a small bowl with a fork. Spoon the two contrasting cake mixtures alternately into the prepared tin, swirl with a skewer to give the marbling effect & level. Cover with the mashed bananas & scatter over the raisins. Then evenly sprinkle over the streusel topping crumb mixture.

  6. Bake in the centre of the preheated oven for 1 hour or until firm to the touch with a crunchy golden top ( & a skewer pulls out clean). Leave to cool in the tin before opening the side. Dust the cake with icing sugar before serving.

  7. Delicious served slightly warm with vanilla ice-cream for an indulgent treat!

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.