Chunky Monkey Cake
Indulge in the ultimate harmony of flavors with our Chunky Monkey Cake, a moist, banana-infused dessert loaded with mini chocolate chips and crunchy walnuts, then crowned with a luscious chocolate ganache. Perfect for using up those overripe bananas, this easy-to-make cake combines the comforting sweetness of ripe bananas with the rich decadence of chocolate. Every bite delivers a balance of textures – from the tender crumb to the nutty crunch – making it a crowd-pleaser for birthdays, potlucks, or a casual afternoon treat. Ready in just about an hour, this dessert is simple, satisfying, and irresistibly delicious. Prepare to savor the perfect mix of fruity sweetness and chocolatey bliss!
TITAN HAUS
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1 cup mini chocolate chips
- 0.75 cup chopped walnuts
- 0.5 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and set aside.
In a large mixing bowl, mash the bananas with a fork until smooth. Add the melted butter and mix well.
Stir in the granulated sugar, eggs, and vanilla extract until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Gently fold in the mini chocolate chips and chopped walnuts.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool completely in the pan on a wire rack.
To make the ganache topping, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Do not let it boil.
Remove the saucepan from heat and immediately pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl.
Let the mixture sit for 2-3 minutes, then whisk until smooth and glossy.
Pour the chocolate ganache over the cooled cake, spreading it evenly with a spatula.
Allow the ganache to set for about 30 minutes before slicing and serving.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 206 mg | 9% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 34.3 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 218 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
