Chunky Monkey Banana Cake

Easy Chunky Monkey Banana Cake Recipe

 

How to Make the Best Chunky Monkey Banana Cake

• Ingredients you'll need to make homemade Chunky Monkey Banana Cake: All purpose flour, cake flour, baking powder, baking soda, salt, granulated sugar, cubed banana, one box instant banana cream pudding mix, buttermilk, butter, large eggs, milk chocolate baking chips for both the cake and the glaze, chopped walnuts heavy cream and vanilla extract.
• Kitchen tools you'll need: A stand mixer or a hand mixer, large bowl, medium bowl, small microwave safe bowl for making the glaze, a whisk, measuring cups and spoons, a 12-14 cup Bunt pan, rubber spatula, cooling rack and nut chopper or sharp knife and cutting board.
• You can use all purpose flour in place of cake flour, if you prefer. Cake flour adds to the tender crumb, but rest assured this cake will be delicious when made with all purpose flour alone. No other adjustments are needed.
• I have used a whisk for sifting together the dry ingredients for cakes, biscuits, cookies, breading mixes and beyond for years. It works like a charm.
• It's well worth the small amount of effort that it takes to toast the walnuts prior to adding to the cake batter. How do you roast walnuts? Spread then in a single layer on a sheet pan then place into a 350°F oven for 6-8 minutes. Roast until lightly golden and fragrant then cool completely before adding to the batter.
• Store baked Chunky Monkey Banana Cake chilled in the refrigerator for up to 5 days.
• You can freeze this cake for up to 2 months.

More Banana Desserts to Make

Over ripe bananas are a gift just begging to be turned into something delicious. Just like the ice cream this cake that will have you smiling from the inside out! More banana desserts you may also like to try:

• Cool down with this Frozen Banana Pudding Bombe.
• Banana Fosters Crisp is simply delicious served warm topped with vanilla ice cream or whipped cream.
• 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.
• Treat the family to this decadent Banana Pudding Lush for dessert.
• Strawberry Banana Crumble from Noble Pig.

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Chunky Monkey Banana Cake

Prep Time20 mins

Cook Time55 mins

Cooling Time3 hrs

Total Time1 hr 15 mins

Course: Cake, Dessert

Cuisine: American

Keyword: banana-bundt-cake, banana-cake-recipes, chunky-monkey-banana-cake, chunky-monkey-cake

Servings: 16 pieces

Calories: 516kcal

Author: Melissa Sperka

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 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup softened butter 2 sticks
• 1 ¾ cup sugar
• 4 large eggs
• 1 ¼ cup buttermilk
• 2 teaspoon pure vanilla
• 1 ¼ cup milk chocolate chips
• 1 cup cubed banana
• Glaze:
• ¾ cup milk chocolate chips
• 3 tablespoon 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.
• In a separate medium 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 1-2 minutes until fully combined. Stop to scrape the side of the bowl and the beater as needed.
• By hand, mix in 1 ¼ cup milk chocolate chips, 1 ½ cup toasted walnuts and cubed banana into the batter.
• Spray a standard 12-14 cup 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 Drizzle: Melt together ¾ cup chocolate chips and heavy cream in a microwave safe bowl. Heat in 20 second increments stopping to stir each time. Repeat process until completely smooth.
• Drizzle glaze over cooled cake and sprinkle the top with reserved 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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