Banana Cake with Dark Chocolate and Walnuts

That's right! You're actually seeing a new post from me. I realise that I haven't posted at all this month, but well, I'm just going to be honest about it.. I didn't feel like it. The boy left about a week ago to go study for a year in the UK, and I was spending every waking moment with him. Once he left, doing anything just felt like too much work. I didn't even bake anything, which is quite shocking because baking is usually quite the stress-buster. Now that I've had some time to absorb it all, I've decided to pick myself up and go with life, after all, it's only one year! Let's just hope it passes by quickly.


Anyway, about the recipe, I had a lot of bananas I'd frozen once they were at prime ripeness (is that a word?) to use to bake with. I've had this recipe bookmarked since a long time, from the Kitchen Sink and Bella Eats, originally via Gourmet, and I love recipes that have done their rounds with the food bloggers, it just proves it's been tried and tasted so many times, and has everyone's vote. The cake smelt absolutely delicious while in the oven, and I just knew it was going to be awesome. It tastes even better, super soft, moist with the flavor of banana really shining through, and the walnuts and chocolate adding a wonderful texture and mouthfeel. I halved the recipe [with him gone, my main fan {or guinea pig :P} is gone, so not as many people to eat it up], and it's almost over, in about 3 hours, just kept at home! You have to try this one, it's amazing.



I forgot to half the butter for the topping, that's why it's so glossy. A few mistakes are almost a given with me nowadays :P!


Banana Cake with Dark Chocolate and Walnuts
Adapted from The Kitchen Sink via Gourmet


2 1/4 cups [270 g] flour
1 tsp baking soda
1/2 tsp salt
1 stick [8 oz/113 g] unsalted butter
3/4 cup [180 g] sugar
2 large eggs
1 1/4 cup [280 g] mashed bananas -about 4
2/3 cup [200 g] yoghurt
1 tsp vanilla

3 1/2 - 4 oz [1/2 cup] bar of dark chocolate / chocolate chips
1 cup [140 g] walnuts, chopped
1/4 cup [60 g] sugar
2 tbsp [30 g] butter, melted
1/2 tsp cinnamon


Instructions - 

1. Preheat oven to 375 F [190 C]. Grease a 9 inch square pan.
2. In a small bowl, sift together the flour, baking soda, and salt [I usually just combine well in my sifter just before I need to add it to the mixture]
3. In a large bowl, cream together the butter and sugar until pale and fluffy. Add the eggs, beating between additions. Mix in the bananas, yoghurt and vanilla. The mixture might look curdled, don't worry about it.
4. Add the flour mixture, mixing until just incorporated. Keep aside.
5. In a medium bowl, toss together the chocolate, walnuts, sugar, melted butter and cinnamon. This forms your topping.
6. Pour half of the batter into the prepared pan, then add half of the topping, creating the beautiful swirl in the middle. Pour the remaining batter, and then sprinkle the topping over the top.
7. Bake for 35-40 mins, or until the cake is golden, and a toothpick inserted comes out clean. Cool for 30 minutes on a wire rack, then remove and cool completely.