Banana Cake with Dark Chocolate and Walnuts

I woke up this morning to three very ripe bananas.  A few hours later, I came across this recipe on bella eats (one of my daily reads).  It's like it was meant to be -- I had to make it.  Bananas, dark chocolate, walnuts -- what could be better?!?

I served this as "dessert" when I had some friends over for dinner.  Sarah (of magpies and more) mentioned it would be perfect for a brunch - and I couldn't agree more!

Banana Cake with Dark Chocolate and Walnuts

Source:  bella eats, originally from gourmet, february 2008
serves 8-10

Ingredients
2-1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 stick unsalted butter, softened, plus 2 tbsp, melted and cooled
1 cup sugar, divided
2 large eggs
1-1/4 cups mashed very ripe bananas (about 3 medium)
2/3 cup fat-free, vanilla, greek yogurt
1 tsp vanilla extract
1 (3-1/2 to 4-ounce) bar bittersweet chocolate, or 1 cup bittersweet chocolate chips
1 cup walnuts, toasted, cooled and coarsely chopped
1/2 tsp cinnamon

Directions
Preheat oven to 375* with rack in middle.  Butter a 9-inch square cake pan.

Stir together flour, baking soda and salt.

Beat together softened butter (1 stick) and 3/4 cup sugar in a medium bowl with an electric mixer at medium speed until pale and fluffy.  Beat in eggs one at a time until blended. Beat in bananas, yogurt and vanilla (mixture will look curdled).

With mixer at low speed, add flour mixture and blend until just incorporated.

Toss together chocolate, nuts, cinnamon, melted butter and remaining 1/4 cup sugar in a small bowl.  Spread half of banana batter in cake pan and sprinkle with half of chocolate mixture.  Spread remaining batter evenly over filling and sprinkle remaining chocolate mixture on top.

Bake until cake is golden and a wooden pick inserted in center of cake comes out clean, 35-40 minutes.  Cool cake completely before cutting.