Special by R’unique
*recipe taken from Joy the Baker*
- 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
- Place a rack in the upper third of the oven and preheat oven to 175 C.
- 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.