by Midge
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1 1/2 cup AP flour Ask a question about this ingredient
1/2 cup whole wheat flour Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
1/4 cup dark brown sugar Ask a question about this ingredient
1 1/2 teaspoon baking powder Ask a question about this ingredient
1 teaspoon fine sea salt Ask a question about this ingredient
1/2 cup canola oil Ask a question about this ingredient
2 large eggs Ask a question about this ingredient
3 ripe bananas, mashed Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
3/4 cups walnuts, toasted and chopped Ask a question about this ingredient
2 ounces super-dark chocolate (I used Green & Black's 85%), roughly chopped Ask a question about this ingredient
1-2 tablespoon salted butter Ask a question about this ingredient
Heat oven to 350.
Ask a question about this stepSift together all dry ingredients.
Ask a question about this stepIn large bowl (with hand-mixer) or standing mixer, beat together oil and eggs, add in bananas and vanilla. Gradually fold in dry ingredients until just combined. Gently fold in nuts and chocolate.
Ask a question about this stepGenerously grease nine-inch cast-iron skillet with salted butter and pour in batter.
Ask a question about this stepBake for 35-40 minutes.
Ask a question about this stepI've got over ripe bananas too! I think I'll try this very soon! Love G&B chocolate - it's one of my faves.
G&B is the best. I restrained myself but I don't think it would hurt to add a whole 3.5-ounce bar to the cake.
Yikes, looks like I spaced on baking powder. Should be 1 1/2 teaspoons. Will edit right now. Thanks so much for catching that mrslarkin!
Delish! My cake came out very moist and very dense. I also took the virtuous path and added a cup of grated carrots. Also a pinch of nutmeg. Had roasted pecans so used those instead. I forgot to add the chocolate, which is crazy because I was nibbling on it all the while I was measuring and mixing! FYI, tastes really great with cream cheese frosting, which I had leftover in the fridge. (so much for being virtuous!) I realized my cast iron pan was too large, so used an 8 1/2" cake pan. Worked just fine! Thanks for a great recipe, Midge!
You're welcome, but it sounds like you created something even better! You should enter into this week's contest!
How clever! I've got some darkening bananas looking for the meaning of life.
thanks boulangere. Not a big fan of plain old bananas, but in a cake is a whole other story.
Oh yeah! Add the whole 3.5 ounces!