Banana Chocolate Walnut Cake
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Yields:
-
1 cake
- Serves:
- 12
ingredients
- 532.32 ml all-purpose flour
- 4.92 ml baking soda
- 2.46 ml salt
- 118.29 ml unsalted butter, softened, plus
- 29.58 ml unsalted butter, melted and cooled
- 236.59 ml sugar, divided
- 2 large eggs
- 295.73 ml mashed very ripe bananas (about 3 medium)
- 157.80 ml plain yogurt
- 4.92 ml pure vanilla extract
- 99.22-113.39 g bar 70% cacao bittersweet chocolate, coarsely chopped
- 236.59 ml walnuts, toasted, cooled, and coarsely chopped (3 oz)
- 2.46 ml cinnamon
directions
- 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.
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