Quick Banana Cake with Chocolate and Walnuts

Peel the 60 gr Bananas and mash thoroughly with a fork in a large mixing bowl until a smooth puree forms.

In a separate bowl, whisk together the 80 gr Flour, ³/₄ tsp Baking Powder, ¹/₄ tsp Baking Soda, ¹/₂ tsp Ground Cinnamon, and ¹/₄ tsp Table salt.

Preheat the oven to 175°C (350°F) with top and bottom heat, then line a small loaf tin with parchment paper.

Add the 1 piece Eggs size M, 40 gr Brown Sugar, 2 ¹/₄ tbsp Sunflower oil, 40 gr Cow Yogurt 3.6%, and 3 ml Vanilla Extract to the mashed banana and whisk until smooth and emulsified.

Tip the whisked dry ingredient mixture into the wet banana batter and gently fold with a spatula just until no dry flour remains.

Gently fold 26.25 gr Dark chocolate and 18.75 gr Walnuts into the batter.

Pour the batter into the prepared tin, smooth the surface, and scatter the remaining 8.75 gr Dark chocolate and remaining 6.25 gr Walnuts evenly on top.

Bake at 175°C (350°F) for 35 to 40 minutes until a wooden skewer inserted in the center emerges with moist crumbs, then cool for 10 minutes before slicing.