It feels like the Animal Kingdom these days on Mendenhall (despite the usual chaos from my Westie). Everything from fruitflies to possums. Luckily, our possum friend seems to only be just crawling around the garden teesing Winston and stealing figs from the neighbors trees (while I lose sleep over the thought of him utilizing the doggy door). The fruitflies are in it for the long haul and there is a full-out war in my kitchen through the warm days of summer. My ripe bananas took the side of the flies last week forcing me to make this chocolate cake. I won! And, the cake was light, moist and full of chocolate and banana goodness. It is dangerously versatile – tempting to eat for breakfast.
I shared about half with my friends on South Mendenhall and I’ve been eating slices single-person style (cake in one hand with the phone in another) this week. My girlfriend Beth couldn’t hold back her laughter when I admitted to this on Monday. I’m not a huge fan of icing so this was a perfect sweet treat.
I used an adapted recipe from a nice food blog called Cooking Books.
Chocolate Banana Nut Cake
Adapted by Cooking Books from Sara Kate Gillingham-Ryan’s The Greystone Bakery Cookbook
- 3/4 cups unsalted butter
- 6 ounces semisweet chocolate, finely chopped
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup ground walnuts
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup buttermilk
- 1 tablespoon vanilla extract
- 2 cups (5-6) very ripe bananas
- 3 eggs, lightly beaten
- 3/4 cup chopped walnuts
With a rack in the middle of the oven, preheat it to 350F. Grease a 10″ round cake pan and set aside. I used a springform pan because that’s the only one I have that’s 10″ and it made removal very easy.
Melt the butter in a saucepan over low heat. Then add the chocolate and stir until both are completely melted. Remove from the heat and set aside to cool for about 10 minutes.
In the meantime, whisk the flour, sugar, ground walnuts, baking powder, baking soda and salt together in a large bowl. Add the buttermilk, vanilla and mashed bananas and stir until just combined. Set aside.
Stir the eggs into the chocolate mixture which should have cooled slightly by this time. Continue to stir until the eggs and chocolate are well combined, then add the chocolate mixture to the flour mixture and stir until well combined (again!).
Pour the batter into the pan and bake for 25 minutes. Remove the pan from the oven and sprinkle the chopped nuts over the top. Return to the oven and continue baking for another 25 minutes or a bit longer, until it passes the toothpick test.
Allow the cake to cook on a cooling rack for about 15 minutes before removing it from the pan. Let it cool completely before serving with milk or whipped cream.