Banana Chocolate Walnut Cake
Serves 8
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 stick unsalted butter, softened, plus more for the pan
3/4 cup sugar
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
4 ounces bittersweet chocolate, coarsely chopped (I used Trader Joe's chocolate chips)
1 cup walnuts, toasted, cooled, and coarsely chopped
1. Preheat oven to 375°F with rack in middle. Butter a loaf pan.
2. Stir together flour, baking soda, cinnamon, and salt.
3. Beat together softened butter (1 stick) and the 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).
4. With mixer at low speed, add flour mixture and mix until just incorporated. Fold in the chopped nuts and the chocolate. Pour the batter into the cake pan, smoothing the top.
5. Bake until loaf is golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool loaf in pan on a rack 30 minutes, then turn out onto rack and cool completely.
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