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Prep 25 mins
Cook 40 mins
From Gourmet Magazine (Feb 2008 edition). Makes a nicely moist case, which can be a great way to use up your overly ripe bananas. The chocolate addition is awesome!
- 2 1⁄4 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup unsalted butter, softened, plus
- 2 tablespoons unsalted butter, melted and cooled
- 1 cup sugar, divided
- 2 large eggs
- 1 1⁄4 cups mashed very ripe bananas (about 3 medium)
- 2⁄3 cup plain yogurt
- 1 teaspoon pure vanilla extract
- 1 (3 1/2-4 ounce) bar 70% cacao bittersweet chocolate, coarsely chopped
- 1 cup walnuts, toasted, cooled, and coarsely chopped (3 oz)
- 1⁄2 teaspoon cinnamon
- Preheat oven to 375°F with rack in middle. Butter a 9-inch square cake pan.
- Stir together flour, baking soda, and salt.
- Beat together softened butter (1 stick) and 3/4 cup sugar in a medium bowl with an electric mixer at medium speed until pale and fluffy, then beat in eggs 1 at a time until blended. Beat in bananas, yogurt, and vanilla (mixture will look curdled).
- With mixer at low speed, add flour mixture and mix until just incorporated.
- Toss together chocolate, nuts, cinnamon, melted butter, and remaining 1/4 cup sugar in a small bowl. Spread half of banana batter in cake pan and sprinkle with half of chocolate mixture. Spread remaining batter evenly over filling and sprinkle remaining chocolate mixture on top.
- Bake until cake is golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool cake in pan on a rack 30 minutes, then turn out onto rack and cool completely, right side up.
This cake was moist and delicious and wasn't overly sweet. My husband and I both liked it, which is saying a lot (he's picky...LOL). I used semi-sweet chocolate chips, and didn't toast the walnuts (I'm lazy), but don't think it mattered. I will certainly make this cake again.