Chocolate banana walnut cake from Huckleberry: Stories, Secrets, and Recipes from Our Kitchen (page 86) by Zoe Nathan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bwhip on August 01, 2019

    Wonderful recipe for banana cake with chocolate chunks (or chips). Eight (!) bananas total, and only 1/2 cup of sugar, so it turns out nicely not-too-sweet, and full of pure banana flavor. I didn't have plain yogurt so used (a little less) buttermilk instead, and it turned out great. I didn't use nuts, as my wife doesn't care for them, but I think it would be even better with some toasted walnuts. Yet another example of why I like this cookbook so much.

  • DKennedy on January 10, 2015

    Page 86. I made a GF version of this using 1 cup GF flour mix (Huckleberry's recipe), 3/4 cup Bette's Bean Flour, and 1/2 cup almond flour. I omitted the walnuts and I also left out the the 3 sliced bananas, simply because I only had previously frozen bananas on hand. The cake was a snap to put together. It baked for 1 hour 2 minutes and probably was a little too brown on top when I took it out. I took a slice while it was still warm and loved it. Not too sweet. Will report back after it cools. The chocolate chips did not sink to the bottom which can often happen with GF adaptations. I think this would be even better with the extra 3 bananas sliced into the cake.

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