There is only always one solution for overripe bananas sitting on the countertop – Banana Chocolate Walnut Cake! It’s moist, chocolatey, and is sure to satisfy your cravings. This easy cake, I mean super easy cake comes together in minutes with basic pantry ingredients. It’s moreish and makes for a perfect slice with a cup of tea. I have used Amul Dark Chocolate which is not too sweet and works very well, in this recipe.
I urge you to give this a go and trust me when I say – you can’t stop at one slice (especially when it’s fresh out of the oven).
Check out my dessert recipes here.
If you do try this recipe, tag me on Instagram. Enjoy!
Banana Chocolate Walnut Cake
8-10
slices20
minutes30
minutesIngredients
80 gm all-purpose flour
15 gm cocoa powder
1/2 tsp baking soda
Pinch of salt
Pinch of cinnamon powder
55 gm unsalted butter (room temperature)
85 gm powdered sugar
1 egg
2 ripe bananas
1 tsp vanilla extract
1/4 cup unsweetened curd/sour cream
1/4 cup dark chocolate chunks
1/4 cup walnuts (optional) (roughly chopped)
Directions
- Start by prepping a loaf tin lined with parchment paper. Preheat the oven to 180°C.
- Sift together the flour, cocoa powder, baking soda, salt, and cinnamon powder. Set aside.
- Cream together the butter and sugar until light and fluffy. Add in the vanilla extract and egg, and continue creaming until well combined.
- Mash the ripe bananas with a fork until they break down. Add into the butter-sugar mixture and whisk.
- Add the dry ingredients (flour mixture) in parts to the butter-sugar mixture alternating with the curd. Continue till it’s a homogenous batter.
- Lastly, fold in the chocolate chunks and walnuts. Save a few pieces to dot over the top.
- Pour into a loaf tin and smoothen the top out. Dot with chocolate chunks and roughly chopped walnuts.
- Bake for 25 minutes or until a tester comes out clean.
- Let it cool completely before slicing. Enjoy!
