Banana Chocolate Walnut Cake
Treat yourself to the ultimate indulgence with this Banana Chocolate Walnut Cake, a decadent dessert that brings together the comforting sweetness of ripe bananas, the rich allure of melty chocolate chips, and the nutty crunch of toasted walnuts in every bite. Perfectly moist and infused with the warmth of vanilla, this cake is an ideal way to use up overripe bananas while creating a show-stopping treat for any occasion. Ready in just over an hour, this easy-to-make cake combines pantry staples with a few simple steps, making it as effortless as it is irresistible. Serve it fresh from the oven with a dollop of whipped cream, or enjoy it as a mid-afternoon snack with your favorite coffee or tea. This delicious banana walnut chocolate cake recipe is the perfect choice for family gatherings, dessert tables, or a well-earned moment of indulgence!
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Recipe Information
Ingredients
- 3 pieces ripe bananas
- 115 grams unsalted butter
- 150 grams granulated sugar
- 60 grams brown sugar
- 2 pieces eggs
- 2 teaspoons vanilla extract
- 240 grams all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 60 milliliters milk
- 100 grams chocolate chips
- 100 grams walnuts
Instructions
Preheat your oven to 175°C (350°F) and grease or line a 9-inch (23 cm) round cake pan with parchment paper.
In a mixing bowl, mash the ripe bananas with a fork until smooth. Set aside.
In a separate large mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar together until light and fluffy.
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.
Sift the all-purpose flour, baking powder, baking soda, and salt together in a medium bowl.
Gradually add the dry ingredients to the wet mixture in three batches, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Fold in the mashed bananas, chocolate chips, and walnuts gently with a spatula.
Pour the batter into the prepared cake pan, spreading it out evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
3997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.3 g | 254% | |
| Saturated Fat | 82.9 g | 415% | |
| Polyunsaturated Fat | 48.2 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 2965 mg | 129% | |
| Total Carbohydrate | 555.7 g | 202% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 312.0 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 332 mg | 26% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2530 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
