This uber delicious Chunky Monkey Banana Cake was inspired by the famous ice cream flavor by the same name. A rich thick cake batter is filled with bananas, chocolate chips and toasted walnuts then finished with drizzle of chocolate ganache. Garnish with more toasted walnuts and it's time to eat.
Chunky Monkey Banana Cake
I love ice cream. I love bananas. I love cake, and I really love baking projects. When an idea comes to me, I'm in my element developing and subsequently writing the recipe. This particular recipe was inspired by a famous ice cream flavor called chunky monkey. It turned into a made from scratch de-light! The banana laced cake batter is filled with chunks of bananas, milk chocolate chips and toasted walnuts. I just had to drizzle it with a milk chocolate ganache and a sprinkling of toasted walnut pieces for the crowning touch. Serve it with fresh whipped cream or a scoop of vanilla ice cream. Then, go for a long walk....
Other Banana Desserts to Add to the Menu
Over ripe bananas are a gift just begging to be turned into something delicious. A few other banana desserts to try:
- Cool down with this Frozen Banana Pudding Bombe.
- Two Southern desserts collide in this Banana Pudding Cream Cheese Pound Cake.
- Chocolate Banana Bread is a think out side of the box variation on classic banana bread.
- Best ever Banana Cake frosted with cream cheese icing.
- Strawberry Banana Crumble from Noble Pig.
Just like the ice cream this cake that will have you smiling from the inside out!
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Helpful Kitchen Items:
Chunky Monkey Banana Cake
Servings: 16 pieces
Calories: 516kcal
Ingredients
- 1 ¾ cup chopped walnuts toasted & divided
- 1 ½ cup all-purpose flour
- 1 ½ cup cake flour
- 1 3.4 oz box instant banana cream pudding mix
- 1 Tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup softened butter 2 sticks
- 1 ¾ cup sugar
- 4 large eggs
- 1 ¼ cup buttermilk
- 2 tsp pure vanilla
- 1 ¼ cup milk chocolate chips
- 1 cup cubed banana
- ¾ cup milk chocolate chips
- 3 Tbsp heavy cream
Instructions
- Preheat the oven to 350°F. Spread the walnuts in a single layer on a baking sheet. Toast for 6-8 minutes, then cool completely.
- Sift together the both flours, pudding mix, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer, cream together the softened butter and sugar, until pale yellow and fluffy. Around 3 minutes. Add the eggs one at a time beating well after each addition. Stop the mixer and scrape the sides of the bowl as needed.
- I a separate bowl, whisk the vanilla into the buttermilk. Add the sifted dry ingredients to the creamed mixture alternately with the buttermilk.
- After all of the ingredients have been added, increase the mixer speed, and beat for 2 minutes until fully combined. Stop to scrape the side of the bowl and the beater as needed.
- By hand, mix in the chocolate chips, 1 ½ cup toasted walnuts and cubed banana into the batter.
- Spray a standard bundt pan with baking spray, then spread the thick batter into the pan. Bounce the pan on the counter a few times to remove the air bubbles.
- Bake for 45-55 minutes, or until a tester inserted into the center comes back clean.
- Cover the top with aluminum foil to prevent over-browning, if needed. Cool completely in the pan, then invert onto a cake plate.
- To make the Milk Chocolate Ganache:
- Melt the chocolate chips and heavy cream in a microwave safe dish. Heat in 20 second increments stopping to stir each time. Repeat until completely smooth.
- Drizzle over the cooled cake and sprinkle the top with toasted walnuts.
Nutrition
Serving: 1serving | Calories: 516kcal | Carbohydrates: 60g | Protein: 8g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 295mg | Potassium: 240mg | Fiber: 2g | Sugar: 39g | Vitamin A: 698IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 2mg
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My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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