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.
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.
Baking time, about 35 minutes @ 350 degrees F
Here’s some food porn: