Happy President’s Day. Happy classes-are-cancelled day. Happy I-have-enough-time-for-baking-today day.
Say hi, banana walnut cookie cake!
The quintessential cookie cake with all the best things in the kitchen. I like that word “quintessential”. And who am I to name what is quintessential? No one. Just a 20 year old fumbling her way around the kitchen trying to make banana cake.
So I meant to make this for Boston for Valentine’s day but there was no time. We had a lovely time at the opera and would have been too tired to stay up and eat this after anyway. (It was 3 1/2 hours) So I made it today instead. He’s great, this is great. It’s also incredibly easy.
Banana Walnut Chocolate Cookie Cake
1/2 cup of unsalted butter
1 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 ripe banana (mashed)
1/2 teaspoon ground cinnamon
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate chips
1/2 cup chopped walnuts
Preheat oven to 350 degrees.
Melt butter in microwave or on stove top and transfer to large bowl. Whisk in sugar and vanilla extract until well combined. Wait for butter to cool, around 5 minutes or so and then whisk in the egg. Add banana and cinnamon and stir.
Add the flour in one cup at a time and stir well. Add the baking soda and salt. Fold in chocolate chips and walnuts.
Pour mixture into 9 inch pan and bake in the oven for 18-25 minutes or until a toothpick comes out clean. Allow cake to cool for 15 minutes before trying to transfer to another plate.
There it is. A sweet for my sweet. The original recipe calls for an 8 inch pan, but 9 inch was all I had and it worked great. I really have nothing else to say except that you should make this cake and share it with someone you love, whether that’s your roommate, favorite professor, little sister, etc. Just don’t share it with your dog. Chester the golden retriever was giving me eyes while I was making this thing and I had to gently tell him he couldn’t have any.