Something Really Sweet: Banana, Walnut & White Chocolate Cookie Cake

It's been a while since I have brought you anything sweet.

Chalked full of sugar sweet, that is.

Over the top WOW sweet.....

Have you been missing that?

I have!

And I'm not even a follower.....Follow myself? Ha!

There are so many other blogs out there that I'm interested in.
This is perfect for your Labor Day get-togethers.
Make this up and break out the ice cream.
Have a safe and happy holiday!

One blog that peeks my interest is, Joy The Baker.

That is where the inspiration for this recipe came from.

I'm sure you all know Joy The Baker.

She has her own published cookbook, is so popular,

and is one of my idols. For real!!

She makes her pictures look so darn appetizing.

Am I jealous? Sure am!!

That's why I'm going to send you to her blog to see all the great pictures.

Just look at this AMAZING!

I don't own a cast iron skillet, but I do own a baking stone.

I used the stone in place of the cast iron. I think it worked very well.

And just so you know what that is on top of the banana cookie cake.....

That is a slightly softened Heath Klondike Bar.

Perfect for on top of this cake.

The richness was way over the top.....

Banana, Walnut and White Chocolate Cookie Cake

Recipe inspired by Joy The Baker

1/2 c. (1 stick) butter

1 c. light brown sugar, packed

1 large egg

1 TBS Bailey's Irish Cream

2 small ripe bananas, mashed

1 tsp. ground cinnamon

2 c. all-purpose flour

3/4 tsp. baking soda

1/2 tsp. salt

1 c. white chocolate chips

1/2 c. coarsely chopped walnuts

Preheat oven to 350 degrees F.

Melt butter in an 8 inch cast iron skillet over med/low heat (I used a 10 inch cake baking stone). Stir in sugar and Bailey's Irish Cream 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 egg 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 okay, 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 chips and walnuts and fold together.

Spread mixture across the pan creating a somewhat smooth top. Place in oven.

Bake for 15-18 minutes until mixture is dry on top, but still slightly soft in the center. This cake is best to serve slightly under baked.

Remove from oven and allow to cool for about 15 minutes. Top with ice cream and serve warm.

When this cake is served (warm) it is just like eating a slightly under baked cookie. Along with melting ice cream, it is very rich in flavor. It kind of reminds me of a warm bread pudding.....Great stuff!!

This recipe is linked to:

Lady Behind the Curtain ~ Cast Party Wednesday