3ozsemisweet chocolate 55% cocoa(90 gr), cut into pieces
⅓cupcoconut flakes(25 gr)
⅓cupwalnuts(30 gr), chopped
2 ¼cupall purpose flour(290 gr)
½cupunsalted butter(113 gr), soften
1cupgranulated sugar(200 gr)
2eggs, room temperature
2ripe bananas(10 oz or 280 gr), mashed
In a bowl, add in flour, brown sugar and cinnamon powder. Mix well. Add in cold butter. Using your fingertips, massage the butter into the flour until the mixture becomes crumbly. Add chocolate, coconut flakes, walnuts and mix everything well. Set aside.
Sift the flour, baking soda, baking powder and salt into a bowl. Set aside.
In another bowl, add in butter and sugar. Whisk for a few minutes until creamy. Add in eggs and vanilla extract. Mix until everything is well combined. Add in mashed banana and give it one last mix to combine.
Add in sifted flour mixture. Fold everything together just to combine. Don't over mix to avoid hard, dense cake.
Spoon ⅓ of our prepared filling evenly into a 10 inch (25 cm) bunt pan (that has been buttered and floured beforehand). Then spoon ½ of the cake batter on top. I use an ice cream scoop to make it easier. Spread the batter evenly. Then spoon the rest of the filling on top of the batter. Finish off with the rest of the batter, spreading it evenly also.
Bake in preheated oven at 320ºF (160ºC) for 50 minutes or until golden brown and fully cooked. Loosely cover with aluminium foil if the cake browns too fast.
Remove from the oven and leave it for 5 minutes. Move the sides a bit to help loosen the cake from the pan. Flip it onto a rack. Best served warm, enjoy!