One Bowl Banana Chocolate Chip Walnut Cake
Indulge in the heavenly fusion of flavors with this One Bowl Banana Chocolate Chip Walnut Cake, a quick and easy dessert that’s as comforting as it is delicious. Perfectly ripe bananas lend natural sweetness and moisture to this soft, tender cake, while melty semi-sweet chocolate chips and crunchy walnuts create an irresistible texture in every bite. The one-bowl preparation keeps cleanup simple, making it a fantastic choice for busy bakers. Ready in just over an hour, this crowd-pleaser is ideal for brunch, snack time, or as a sweet treat after dinner. Serve it as is, or elevate it with a sprinkle of powdered sugar or a dollop of whipped cream for an extra touch of indulgence! Whether you’re a baking novice or a seasoned pro, this banana chocolate chip walnut cake will quickly become a household favorite.
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Recipe Information
Ingredients
- 3 large ripe bananas
- 113 grams unsalted butter
- 150 grams granulated sugar
- 50 grams light brown sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 240 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 150 grams semi-sweet chocolate chips
- 80 grams chopped walnuts
- 2 tablespoons milk
Instructions
Preheat your oven to 175°C (350°F). Grease and line a 9-inch (23 cm) round or square cake pan with parchment paper.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Melt the unsalted butter in the microwave or on the stovetop. Add it to the mashed bananas and mix well.
Stir in the granulated sugar and light brown sugar until fully combined.
Add the eggs and vanilla extract to the bowl. Mix until the batter is smooth and the eggs are fully incorporated.
Sift the all-purpose flour, baking soda, and salt over the wet ingredients. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Add the milk to the batter and stir gently to loosen the consistency.
Fold in the semi-sweet chocolate chips and chopped walnuts evenly throughout the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice and serve as is, or with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence!
Nutrition Facts
Calories |
4232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.2 g | 262% | |
| Saturated Fat | 90.4 g | 452% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2627 mg | 114% | |
| Total Carbohydrate | 591.7 g | 215% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 335.5 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 256 mg | 20% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2339 mg | 50% | |
*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.
