Get ready to experience a mouthwatering explosion of flavors that will transform your ordinary baking routine into an extraordinary culinary adventure! These Chocolate Covered Banana Walnut Cakes are not just a dessert; they're a perfect symphony of rich chocolate, sweet bananas, and crunchy walnuts that will have everyone begging for seconds. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver restaurant-quality treats right from your home kitchen.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 cakes
Ingredients
- 2 ripe bananas
- 1/2 cup walnuts, chopped
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup cocoa powder
- 1/2 cup butter, melted
- 1/4 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners to prepare for baking the cakes.
- In a mixing bowl, mash the 2 ripe bananas using a fork until smooth. Ensure there are no large lumps for a better texture in the cakes.
- In a separate large bowl, combine the 1 cup of all-purpose flour, 1/2 cup of sugar, and 1/2 cup of cocoa powder. Whisk together until evenly mixed.
- Add the melted 1/2 cup of butter to the dry ingredients, followed by the mashed bananas. Stir until just combined, being careful not to overmix.
- Fold in the 1/2 cup of chopped walnuts and 1/4 cup of chocolate chips into the batter, distributing them evenly.
- Using a spoon or an ice cream scoop, fill each muffin cup about 2/3 full with the batter. This will allow room for the cakes to rise without overflowing.
- Place the muffin tin in the preheated oven and bake for 12 to 15 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Once baked, remove the muffin tin from the oven and allow the cakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- While the cakes are cooling, you can prepare a chocolate ganache for topping. Melt additional chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth and fully melted.
- Once the cakes have cooled, dip the tops of each cake into the melted chocolate ganache, allowing any excess chocolate to drip off.
- Optionally, sprinkle some extra chopped walnuts on top of the chocolate-covered cakes for added texture and decoration.
- Let the chocolate set for a few minutes before serving. Enjoy your delicious Chocolate Covered Banana Walnut Cakes!
Tips
- Use overripe bananas for maximum sweetness and moisture in your cakes.
- Don't overmix the batter - this can lead to tough, dense cakes. Mix just until ingredients are combined.
- For extra moisture, you can add a tablespoon of sour cream or Greek yogurt to the batter.
- Ensure your chocolate is melted slowly and smoothly to create a perfect ganache topping.
- Let the cakes cool completely before adding chocolate coating to prevent melting.
- Store these cakes in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
- For a gourmet touch, try using dark chocolate instead of milk chocolate for a more intense flavor profile.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 45mg