Delicate banana-tangerine cake
This tangerine banana quick bread recipe stands out because the fresh tangerine puree brings an incredibly bright flavor to the cake while ensuring the crumb stays wonderfully moist. This simple bake is perfect for brightening any drizzly, gray day with its delightful combination of vibrant citrus, rich chocolate, and sweet banana notes. It’s a fantastic way to easily transform those overripe bananas into a delicious, family-friendly treat in minutes.
Ingredients
For the batter:
- 200 g sugar
- 2 eggs
- 120 g overripe banana (1 medium banana, mashed)
- 120 g tangerine or orange puree (peel 1 tangerine, remove seeds, and puree)
- 60 ml vegetable oil
- 60 g tahini (or nut butter of your choice)
- Vanilla extract
- 190 g flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- A pinch of salt
- 2 tbsp cocoa powder + 2 tbsp boiling water
Instructions
- Prepare a loaf pan (approximately 18x10 cm with a height of about 9 cm).
Cooking method: Start by making the fruit base. Puree the banana together with the tangerine until smooth.
In a mixing bowl, beat the sugar and eggs until the mixture becomes light and fluffy. Add the mashed banana mixture, vegetable oil, tahini, and vanilla. Mix everything gently with a spatula.
Sift the flour along with the baking powder, baking soda, and salt. Add these dry ingredients to the liquid mixture and fold gently with a spatula just until combined.
Divide the batter into two roughly equal parts. In a separate small container, mix the cocoa powder with the boiling water, then add this mixture to one of the batter portions and stir to combine.
Line your form with parchment paper. Spread the batter into the pan, alternating between the chocolate and the light dough to create a marbled effect.
Bake at 180°C for about 50 minutes. Check for readiness by inserting a toothpick into the center; if it comes out clean, the cake is ready.
