Best Chocolate Banana Cake With Walnuts Recipes

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BANANA CHOCOLATE WALNUT CAKE



Banana Chocolate Walnut Cake image

A great way to use very ripe bananas, this easy-to-make cake incorporates everything you love about banana bread and adds a few more favorites-chocolate, walnuts, and cinnamon-for good measure. (It's also much more tender, with a light, moist crumb.)

Provided by Ruth Cousineau

Categories     Cake     Mixer     Chocolate     Nut     Dessert     Bake     Vegetarian     Yogurt     Banana     Walnut     Gourmet     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened, plus 2 tablespoons, melted and cooled
1 cup sugar, divided
2 large eggs
1 1/4 cups mashed very ripe bananas (about 3 medium)
2/3 cup plain whole-milk yogurt
1 teaspoon pure vanilla extract
1 (3 1/2- to 4-ounce) bar 70%-cacao bittersweet chocolate, coarsely chopped
1 cup walnuts (3 ounces), toasted , cooled, and coarsely chopped
1/2 teaspoon cinnamon

Steps:

  • Preheat oven to 375°F with rack in middle. Butter a 9-inch square cake pan.
  • Stir together flour, baking soda, and salt.
  • Beat together softened butter (1 stick) and 3/4 cup sugar in a medium bowl with an electric mixer at medium speed until pale and fluffy, then beat in eggs 1 at a time until blended. Beat in bananas, yogurt, and vanilla (mixture will look curdled).
  • With mixer at low speed, add flour mixture and mix until just incorporated.
  • Toss together chocolate, nuts, cinnamon, melted butter, and remaining 1/4 cup sugar in a small bowl. Spread half of banana batter in cake pan and sprinkle with half of chocolate mixture. Spread remaining batter evenly over filling and sprinkle remaining chocolate mixture on top.
  • Bake until cake is golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool cake in pan on a rack 30 minutes, then turn out onto rack and cool completely, right side up.

BANANA CHOCOLATE WALNUT CAKE



Banana Chocolate Walnut Cake image

From Gourmet Magazine (Feb 2008 edition). Makes a nicely moist case, which can be a great way to use up your overly ripe bananas. The chocolate addition is awesome!

Provided by Marz7215

Categories     Dessert

Time 1h5m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 13

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened, plus
2 tablespoons unsalted butter, melted and cooled
1 cup sugar, divided
2 large eggs
1 1/4 cups mashed very ripe bananas (about 3 medium)
2/3 cup plain yogurt
1 teaspoon pure vanilla extract
1 (3 1/2-4 ounce) bar 70% cacao bittersweet chocolate, coarsely chopped
1 cup walnuts, toasted, cooled, and coarsely chopped (3 oz)
1/2 teaspoon cinnamon

Steps:

  • Preheat oven to 375°F with rack in middle. Butter a 9-inch square cake pan.
  • Stir together flour, baking soda, and salt.
  • Beat together softened butter (1 stick) and 3/4 cup sugar in a medium bowl with an electric mixer at medium speed until pale and fluffy, then beat in eggs 1 at a time until blended. Beat in bananas, yogurt, and vanilla (mixture will look curdled).
  • With mixer at low speed, add flour mixture and mix until just incorporated.
  • Toss together chocolate, nuts, cinnamon, melted butter, and remaining 1/4 cup sugar in a small bowl. Spread half of banana batter in cake pan and sprinkle with half of chocolate mixture. Spread remaining batter evenly over filling and sprinkle remaining chocolate mixture on top.
  • Bake until cake is golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool cake in pan on a rack 30 minutes, then turn out onto rack and cool completely, right side up.

Nutrition Facts : Calories 334.1, Fat 17.5, SaturatedFat 7.3, Cholesterol 62.4, Sodium 221.9, Carbohydrate 40.3, Fiber 1.7, Sugar 19.6, Protein 5.7

BANANA CAKE WITH CHOCOLATE CHIPS AND WALNUTS



Banana Cake With Chocolate Chips and Walnuts image

Provided by David Latt

Categories     breakfast, brunch, easy, lunch, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 13

4 ripe bananas
1 1/2 tablespoons baking soda
1/4 teaspoon vanilla
2 eggs
1 cup plus 1 tablespoon sweet butter, room temperature
1 cup white sugar
1/2 cup light brown sugar
2/3 cup half and half
2 1/2 cups flour
Pinch of sea salt
Pinch of cayenne
1/2 cup raw walnuts
1/2 cup semi-sweet chocolate chips

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 9 grams, Carbohydrate 68 grams, Fat 26 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 16 grams, Sodium 592 milligrams, Sugar 38 grams, TransFat 1 gram

CHOCOLATE-BANANA CAKE WITH WALNUTS



Chocolate-Banana Cake with Walnuts image

Provided by Lyle Bolyard

Categories     Chocolate     Fruit     Nut     Dessert     Bake     Low Fat     Banana     Walnut     Healthy     Self     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 16 servings

Number Of Ingredients 18

1 cup whole-wheat flour
1 cup unbleached all-purpose flour
3/4 cup Splenda Sugar Blend for Baking
1/2 cup unsweetened cocoa powder
2 teaspoon baking soda
4 large overly ripe bananas, mashed
1/2 cup plain lowfat yogurt
2 egg whites
2 teaspoon vanilla extract
3/4 cup walnuts, chopped
Vegetable-oil cooking spray
Frosting
1 cup lowfat milk
3/4 cup Splenda Sugar Blend for Baking
1/2 cup unsweetened cocoa powder
1/4 cup cornstarch
1 tablespoon butter
2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F. Combine flours, Splenda, cocoa, and baking soda. Add bananas, yogurt, egg whites, vanilla, and 1/2 cup walnuts. Stir. Coat a 9" x 13" cake pan with cooking spray. Pour batter into pan, spreading evenly. Bake about 35 minutes. Cool. Raise oven to 375°F. Toast remaining 1/4 cup walnuts 6 minutes. To make frosting, pour 1/4 cup milk into a medium saucepan over medium heat. Stir in Splenda, cocoa, and cornstarch. Slowly add remaining 3/4 cup milk and bring to a low boil, stirring continuously until thick. Remove from heat and stir in butter and vanilla. Cool and spread over cake. Sprinkle walnuts over cake.

BANANA LAYER CAKE WITH WHITE CHOCOLATE-CREAM CHEESE FROSTING AND WALNUTS



Banana Layer Cake with White Chocolate-Cream Cheese Frosting and Walnuts image

Provided by Susan Murphy

Categories     Cake     Chocolate     Fruit     Nut     Dessert     Bake     Cream Cheese     Banana     Walnut     Fall     Bon Appétit     Kansas City     Missouri

Yield Makes 12 servings

Number Of Ingredients 17

Cake
2 6.4-ounce packages banana muffin mix
1 cup mashed ripe bananas (about 2)
2 large eggs
3 tablespoons vegetable oil
2/3 cup whole milk
2 large egg whites
2 tablespoons sugar
Frosting
6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
12 ounces cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup powdered sugar
2 1/4 teaspoons vanilla extract
3/4 teaspoon fresh lemon juice
3 ripe bananas
1 cup walnuts (4 ounces), toasted, chopped

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 11/2-inch-high sides. Combine banana muffin mix, mashed ripe bananas, eggs, vegetable oil, and whole milk in large bowl. Using electric mixer, beat mixture at medium speed until well blended, about 2 minutes. Using clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until mixture is stiff but not dry. Fold egg whites into batter in 2 additions. Divide cake batter between prepared pans. Bake cake batter until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Turn out cakes onto racks and cool completely.
  • For frosting:
  • Stir chopped white chocolate in top of double boiler over barely simmering water until almost melted. Remove from over water; stir white chocolate until smooth. Cool to lukewarm, about 4 minutes. Beat cream cheese and unsalted butter in large bowl until fluffy. Gradually beat in lukewarm white chocolate, then powdered sugar, vanilla extract, and lemon juice.
  • Place 1 cake layer on platter. Spread with 1 1/3 cups white chocolate-cream cheese frosting. Thinly slice 2 bananas. Arrange banana slices over frosting. Top with second cake layer. Spread remaining frosting over top and sides of cake. Press toasted chopped walnuts into frosting on sides of cake. Refrigerate cake until frosting is set, at least 2 hours and up to 1 day.
  • Slice remaining banana; arrange slices atop cake and serve.

BANANA CHOCOLATE CHIP CAKE



Banana Chocolate Chip Cake image

This recipe makes a delightful banana cake packed with chocolate chips for a delightful way to enjoy a classic flavor combination.

Provided by Debbie Menges

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Yield 24

Number Of Ingredients 9

1 ½ cups all-purpose flour
⅔ cup white sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
1 cup mashed bananas
1 egg
½ cup unsalted butter, melted
¼ cup milk
¾ cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a large bowl, mix flour, sugar, baking powder and salt.
  • In a separate bowl, combine bananas, egg, melted butter and milk.
  • Stir banana mixture into flour mixture until blended. Be careful not to over mix.
  • Stir in chocolate chips.
  • Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. (It will have some melted chocolate, but no crumbs.)

Nutrition Facts : Calories 121.7 calories, Carbohydrate 17.2 g, Cholesterol 18.1 mg, Fat 5.8 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 3.5 g, Sodium 60 mg, Sugar 9.7 g

BANANA, WALNUT & CHOCOLATE CHIP LOAF



Banana, walnut & chocolate chip loaf image

Paul Hollywood shares his banana bread recipe - this delicious bake is dotted with chocolate and nuts

Provided by Paul Hollywood

Categories     Afternoon tea, Treat

Time 1h20m

Number Of Ingredients 8

4 ripe bananas, peeled
250g caster sugar
2 eggs
140g softened butter
250g plain flour
2 tsp baking powder
100g walnut piece
100g chocolate chip

Steps:

  • Heat oven to 190C/170C fan/gas 5. Line a 900g/2lb loaf tin with baking parchment. In a large bowl, mash together the bananas and the sugar with the back of a fork. Add the eggs and mix well with an electric hand whisk until fully incorporated, then add the butter and mix for a couple mins more to blend everything together. Sieve in the flour and baking powder and fold together with a spatula, then add the walnuts and chocolate chips. Give everything one final mix before tipping into the lined loaf tin.
  • Bake for 1 hr 5 mins or until a skewer inserted into the middle comes out clean. Leave to cool slightly in the tin, then turn out and serve cut into thick slices, either warm or at room temperature. Any uneaten cake will keep in an airtight container for up to 3 days.

Nutrition Facts : Calories 578 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

CHOCOLATE-BANANA BUNDT CAKE



Chocolate-Banana Bundt Cake image

I often have ripe bananas and as much as I love banana bread I was looking for something totally different. I found this recipe by María del Mar Sacasa. Its absolutely wonderful. Interesting combination of banana and chocolate in a decadent cake.

Provided by Chef OG

Categories     Dessert

Time 1h5m

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 15

1 cup butter
1/2 cup natural cocoa powder
1 tablespoon instant espresso powder
1 cup water
2 cups all-purpose flour
2 cups packed dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups coarsely mashed ripe bananas or 3 medium bananas
1/2 cup sour cream, at room temperature
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/2 cup walnuts, chopped
2 tablespoons confectioners' sugar

Steps:

  • Adjust oven rack to middle position and preheat oven to 350°F Coat Bundt pan with baking spray. Combine butter, cocoa powder, espresso powder, and water in medium saucepan and bring to boil over medium-high heat, stirring, until mixture is homogenous, about 2 minutes.
  • Whisk flour, brown sugar, baking powder, baking soda, and salt together in large bowl, then, mix in cocoa mixture. Whisk in bananas and sour cream, then eggs and vanilla. Stir in walnuts.
  • Scrape batter into prepared pan and bake until tester inserted in center of cake comes out clean, about 45 minutes.
  • Transfer cake to cooling rack and cool 10 minutes, then invert directly onto rack and cool to room temperature, about 1 hour. Sprinkle with confectioners' sugar and serve.

ONE-BOWL BANANA CHOCOLATE CHIP WALNUT CAKE



One-Bowl Banana Chocolate Chip Walnut Cake image

"The best cake I've ever had" according to my 8-y-o. No fat either (well...except for optional chocolate chips!).

Provided by roos4136

Categories     Dessert

Time 55m

Yield 24 serving(s)

Number Of Ingredients 10

4 bananas (organic, which tend t be smaller)
2 eggs
3/4 cup sugar (try turbinado, which has molasses)
1/2 cup applesauce (flavored OK)
1 teaspoon vanilla
1/2 teaspoon salt
1 1/3 cups whole wheat pastry flour (all-purpose OK)
1 teaspoon baking soda
1/4 cup mini chocolate chip
2/3 cup walnuts, chopped

Steps:

  • Mash bananas; push to side, leaving a space along bowl's side.
  • Beat eggs along empty side of bowl, then combine with bananas.
  • Stir in sugar, applesauce, vanilla and salt.
  • Shake lightly and evenly across surface of batter, the flour and soda; mix just enough to incorporate.
  • Stir in chocolate chips and walnuts. Go easy on chocolate chips because they can overwhelm the cake.
  • Pour into greased and floured 7"x11" pyrex glass baking dish (or muffin tins, bundt rounds, etc).
  • Bake 40 minutes at 350-degrees (less for muffins, etc.).
  • Frosting is unnecessary but cream cheese (8 oz) & butter (4 Tb) with any flavoring (any syrup, orange concentrate) is yummy.

Nutrition Facts : Calories 104.8, Fat 3.3, SaturatedFat 0.7, Cholesterol 17.6, Sodium 109, Carbohydrate 18.3, Fiber 1.7, Sugar 9.8, Protein 2.2

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