Chocolate Banana Nut Cake

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This cake is really easy to put together. I ended up halving the recipe and keeping the original bake time, which in the end worked out very well. This might have to do with the fact that I used an 8 inch cake pan rather than a 10 inch as the recipe called for. Actually, I would recommend making only half if you are just making it for your family.

The cake is dense, banana-rich and spongey. I also only had ground almonds and whole almonds on hand, so that is what I used in place of the hazelnuts or walnuts.

(I made this cake a few months back and for the life of me, can’t remember where I got the recipe from!!! I did a googlesearch but was unable to find any one similar to this one. I have feeling, however, that I adapted it from a “Hauscake” recipe out of TipTopf, a Swiss cookbook.)

Chocolate Banana Nut Cake

Ingredients

6 oz unsalted butter, diced

6 oz bittersweet chocolate (I used good-quality dark 70%)

1 1/2 cups plain flour

190 g fine sugar

1/2 cup ground walnuts (I used almonds)

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2/3 cup buttermilk

1 tbsp vanilla extract

2 cups (450 g) very ripe bananas, lightly mashed

3 eggs, lightly beaten

1/4 cup chopped walnuts, hazelnuts or pecans (I used almonds)

Directions

1. Preheat oven to 180°C. Greased and lined a 10 inch cake pan. Melt butter and chocolate in a double boiler till it is smooth. Set aside to cool slightly.

2. Sift together flour and baking powder and baking soda. Add sugar, ground hazelnuts, and salt. Blend thoroughly.

3. Stir in buttermilk, vanilla extract and banana just until combined. Set aside.

4. Add the eggs to the cooled chocolate mixture. Stir until well combined and thick. Stir into the banana mixture until well combined.

5. Pour batter into pan and bake for 20 mins. Remove and sprinkle chopped pecan nuts over the top and continue to bake for another 25 to 30 mins until skewer comes out clean.

6. Cool cake on rack. Serve either plain or a dollop of whipped cream.

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