Chunky Monkey Cake

Course Cake, Dessert

Cuisine American, Southern

Keyword chunky-monkey-banana-cake, chunky-monkey-cake

Prep Time 20

Cook Time 55

Cooling Time 3

Total Time 4 15

Servings pieces

Calories 516kcal

Author Melissa Sperka

Ingredients

1 3/4 cups chopped walnuts toasted and divided
Cake:
1 1/2 cup all-purpose flour
1 1/2 cup cake flour
1 3.4 oz box instant banana cream pudding mix
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup softened butter 2 sticks
1 3/4 cup sugar
2 tsp pure vanilla
4 large eggs
1 1/4 cup buttermilk
1 1/4 cup milk chocolate chips
1 cup cubed banana
Chocolate Glaze:
3/4 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 pan. Toast for 6-8 minutes, then cool completely.
Use a whisk to sift together the all purpose flour, cake flour, banana pudding mix, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer cream together the softened butter, sugar and vanilla until pale yellow and fluffy. Around 3 minutes on medium-high speed
Add the eggs one at a time beating well after each addition. Stop peridically and scrape the sides of the bowl as needed.
To the bowl 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 30-60 seconds or just until fully combined. Stop to scrape the side of the bowl and the beater as needed.
By hand, mix in 1 1/4 cup milk chocolate chips, 1 1/2 cup toasted walnuts and cubed banana into the batter.
Spray a standard 12-14 cup bundt pan with baking spray. Pour the cake batter evenly into the pan. The batter will be thick.
Bake for 45-55 minutes, or until a cake tester or toothpick inserted into the center comes back clean.
Check halfway through baking and cover the top with a piece of aluminum foil to prevent over-browning, if needed.
Cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
Milk Chocolate Glaze: Melt together 3/4 cup chocolate chips with heavy cream in a microwave safe bowl. Heat in 20 second increments (or using the melt function) stopping to stir each time. Repeat process until completely smooth.
Drizzle chocolate glaze over cooled cake and sprinkle the top with reserved toasted walnuts.

Notes

Flour - I like the tender crumb when using a combination of all purpose flour and cake flour in this cake. You can use ONLY one or the other, 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.
Chocolate - You can use semi-sweet chocolate chips or dark chocolate chips for the glaze.
Nuts - You could use pecans in place of walnuts.
Use a Whisk for Sifting - I've used a whisk for sifting together dry ingredients for cakes, biscuits, cookies, breading mixes and beyond for years. It works like a charm. No need for a sifter.
Toasting the Nuts for Depth of Flavor - It's well worth the small amount of effort that it takes to toast the walnuts prior to adding to the cake batter.

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