Banana Chocolate Chip Cake
Banana Cake With Chocolate Chips and Walnuts
- Total Time
- 90 minutes
- Rating
- Notes
- Read community notes
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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
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.
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Private Notes
Cooking Notes
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.
As my chef husband says, always read the recipe before you begin! I was expecting to put the cayenne pepper and salt in towards the end. Thinking about it, I imagine they were to be sprinkled on the walnuts before going in the oven.
What is the alternative to half and half ? Can we use milk ?
My walnuts were already too dark after 9 minutes so I think 20 minutes is too long unless they are supposed to be burnt.
Hi. I just saw your note. Yes, that was a typo. 5 minutes if the walnuts are whole. 3 minutes if chopped. Sorry about that error. I hope you enjoy the recipe.
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.
Must be a mistake!! Thanks for noticing!!!
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