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Chunky Monkey Banana Cake
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Chunky Monkey Banana Cake

Course Dessert
Cuisine American
Keyword chunky-monkey-banana-cake
Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 3 hours
Total Time 1 hour 15 minutes
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 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