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Some of you may have already stumbled on my recipes page over at EdHeller.com. For those who haven’t, you’re totally missing out on my mom’s banana cake recipe.
Today, I kicked the recipe up a bit with some extra chocolate chips (I used an additional cup of dark chocolate chips) and I use both chopped walnuts and pecans. This time, instead of the traditional bundt cake pan, I used two large muffin pans that I had buttered and crusted with finely chopped pecans. I couldn’t find ground pecans at the grocery store, but the chopped pecans gave the cakes a more substantial outer crust and they came out of the pans with ease.
Baking time, about 35 minutes @ 350 degrees F
Here’s some food porn:
