While the recipe is being drafted, anyone wants to stake claim on a piece? 🙂
Edited to add the recipe…assuming that you must have tasted the cake, and burped too by now… 🙂
Even though I have made Banana Walnut bread before and loved it all the same but it was after visiting a friend recently, where she treated us all to a super-yummy Banana Chocolate Walnut Cake that I realized how much more delicious it could be when chocolate and cinnamon were added in. Hmmmm..the very thought of taking a bite at the cake, chocolate chunks crunching in my mouth, cinnamon flavour tinging in with the banana and walnuts, is so lip-smacking!
Needless to say, a bunch of us were pouncing on the cake as though there’s no tomorrow and nagging my friend to share the recipe. And before we knew she had forwarded this recipe by epicurous to our group-chatting box on our mobiles! Yep she is a sweetheart that way and yep yep we are a crazy bunch to have a group dedicated just for yapping! 😀
So here goes the recipe…
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened, plus 2 tablespoons, 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 whole-milk yogurt
1 teaspoon pure vanilla extract
1 (3 1/2- to 4-ounce) bar 70%-cacao bittersweet chocolate, coarsely chopped
1 cup walnuts (3 ounces), toasted , cooled, and coarsely chopped
1/2 teaspoon cinnamon
1. Preheat oven to 375°F with rack in middle. Butter a 9-inch square cake pan.
2. Stir together flour, baking soda, and salt.
3. 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).
4. With mixer at low speed, add flour mixture and mix until just incorporated.
5. 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.
6. 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.