Recipe by Marz
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!
Top Review by Goodsport
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.
- 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
Directions See How It's Made
- 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.