Banana Cake With Chocolate Chips and Walnuts
- Total Time
- 90 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4ripe bananas
- 1½tablespoons baking soda
- ¼teaspoon vanilla
- 2eggs
- 1cup plus 1 tablespoon sweet butter, room temperature
- 1cup white sugar
- ½cup light brown sugar
- ⅔cup half and half
- 2½cups flour
- Pinch of sea salt
- Pinch of cayenne
- ½cup raw walnuts
- ½cup semi-sweet chocolate chips
Nutritional analysis per serving (10 servings)
547 calories; 29 grams fat; 16 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 69 grams carbohydrates; 3 grams dietary fiber; 38 grams sugars; 7 grams protein; 596 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt 1 tablespoon of butter and paint the inside of a 9 x 3 round cake pan, then put the pan in the freezer for 30 minutes. (The frozen butter prevents the batter from sticking to the pan.) On a cookie sheet bake the walnuts in a 350 degree oven for 20 minutes, turning every 5 minutes or so; let cool, roughly chop, and set aside.
- Step 2
In a bowl mash the bananas with a fork, add the baking soda and vanilla. Stir well and set aside. In a mixer use the whisk to cream together the softened butter and both sugars. Add the eggs, mashed bananas, half and half and whisk until blended. Mix in the flour half a cup at a time, being careful not to over-beat. Remove the bowl from the mixer. Use a rubber spatula to blend in the walnuts and chocolate chips. Pour the batter into the buttered cake pan; it will only fill the pan half-way.
- Step 3
Bake the cake in a 350 oven for 60-70 minutes, turning the pan every 20 minutes so the cake cooks evenly. Test to see if the cake is done by inserting a wooden skewer. If the top is browning too quickly, lightly lay a sheet of aluminum foil over the top. When the skewer comes out clean, take the cake out of the oven and place it on a wire rack for 30 minutes. Remove the cake from the pan, putting it back on the wire rack to finish cooling.
- Step 4
Just before serving dust the top with powdered sugar and shaved chocolate. Serve warm or at room temperature with vanilla ice cream or freshly whipped cream.
Private Notes
Comments
The recipe calls for both salt and cayenne, but doesn't indicate where to add them. I whisked into the flour before adding it to the batter. I made with pecans, not walnuts, because that's what I had on hand. This cake was simple and tasty, a hit with kids and adults, though the flavor of the baking soda was a little pronounced for me.
How many 9x3 layers does this make? Only one?
I'm fairly sure 1.5 TBSP of baking soda is a typo. Also, baking powder is missing so i adjusted based on normal ratios. I also reduced the "butter" by 1/4, subbed guten free flour, and made swaps and omissions to adjust for vegan, and allergies and finally, white chocolate mini chips in place of chocolate. Ps, used a square Pyrex baking pan instead of a round cake pan. Will let you know what the picky taste testers say!
Walnuts roasted for 20min at 350 would be burnt in my oven. Use a lower 325 or even 300 and watch and stir ever 3 min post 10 min. Run the nuts on a dish towel to remove the bitter skins. Where I live at 5000 ft I would never use 1 1/2 T of baking soda.
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