Banana, Walnut & Chocolate Cookie Cake

By MooK

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 1 cup brown sugar, packed
• 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 dark chocolate chunks
• 1/2 cup coarsely chopped walnuts

Preparation

Step 1

Place a rack in the upper third of the oven and preheat oven to 350 degrees F.

Melt butter in an 8-inch cast iron skillet over medium-low heat. Stir in sugar and vanilla extract and remove from heat. Whisk until thoroughly combined. Allow mixture to stand and cool for about 5 minutes. The mixture should not be super hot when the eggs goes in, or the egg will cook.

When the sugar and butter mixture has cooled slightly it will look a bit clumpy, greasy, and broken. That’s ok. The egg will bring it all together.

Add the egg and whisk together until smooth. The mixture will be glossy and no longer greasy. Add banana and cinnamon and stir to combine.

Add the flour, baking soda, and salt. Stir carefully until all of the dry ingredients are incorporated. Add the chocolate and walnuts and fold together.

Spread mixture across the pan creating a somewhat smooth top. Place in the oven.

Bake for 15 to 18 minutes until mixture is dry on top, but still slightly soft in the center. I like to slightly under-bake this cake.

Remove from oven and allow to cool for 15 minutes. Top with ice cream and serve warm… with lots of spoons. I like this dish served immediately, but it will last two days, well wrapped, at room temperature.