Banana Chocolate Walnut Cake

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Added Feb 8th, 09 by
FoodConnect.com Test Kitchen


  • Categories: Cakes
  • Servings: 8 change
  • Calories per serving: 513
  • Prep Time: 60 mins
  • Cook Time: 90 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 51326%
Fat 28g43%
Cholesterol 79mg26%
Sodium 336mg 14%
Carbohydrates 63g26%

More facts>>

FoodConnect Nutritionals

Ingredients

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                    [title_custom] => all purpose flour
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                    [title] => butter, unsalted
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                    [method] => softened, plus 2 tablespoons, melted and cooled
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                    [title_custom] => very ripe bananas (about 3 medium)
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                    [title_custom] => plain whole-milk yogurt
                    [componentid] => 0
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                    [title_custom] => pure vanilla extract
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            [8fb27a93-e9dd-2b24-9195-66f60c6f856e] => Array
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                    [title] => candy bar, bittersweet chocolate
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                    [title_custom] => (3 1/2-to 4 oz) bar 70%-cacao bittersweet chocolate,
                    [componentid] => 0
                    [method] => coarsely chopped
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            [f1aba99e-c316-9434-61df-6f938e6845e3] => Array
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                    [title] => nuts, walnuts, english, dried, chpd
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  • 2 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 stick unsalted butter, softened, plus 2 tablespoons, melted and cooled
  • 1 cup sugar, divided
  • 2 large eggs
  • 1 1/4 cups very ripe bananas (about 3 medium) mashed
  • 2/3 cup plain whole-milk yogurt
  • 1 tsp pure vanilla extract
  • 1 (3 1/2-to 4 oz) bar 70%-cacao bittersweet chocolate, coarsely chopped
  • 1 cup walnuts (3 oz) toasted, cooled, and coaresly chopped
  • 1/2 tsp cinnamon

Recipe Method

1. Prepare oven to 375 degrees Fahrenheit with rack in middle. Butter a 9-inch square cake pan.

2. Stir together flour, baking soda, and salt.

3. Beat together soften 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.

4. Beat in bananas, yogurt, and vanilla (mixture will look curdled).

5. With mixer at low speed, add flour mixture and mix until just incorporated.

6.Toss together chocolate, nuts, cinnamon, melted butter, and remaining batter, and remaining 1/4 cup sugar in a small bowl. Spread remaining batter in cake pan and sprinkle remaining chocolate mixture on top.

7. 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.

Cooks Note:

Cake can be made 2 days ahead and kept in an airtight container at room temperature.

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