Chunky Monkey Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C) and line a 12-cup muffin tin with liners.
• Whisk flour, baking powder, baking soda, and salt together in a bowl.
• Mash bananas with milk and vanilla extract until smooth.
• Mix butter and sugar together with a spatula until creamy. Whisk in eggs, 1 at a time, then whisk in the banana mixture. Add walnuts, chocolate, and the flour mixture. Mix batter with a spatula until no dry spots remain.
• Fill muffin cups to the top with batter, then distribute excess batter as needed. Tap pan against the counter to expel any air bubbles.
• Bake in the preheated oven until tops are lightly browned, about 25 minutes. Let cupcakes cool to room temperature, at least 20 minutes.
• Pour hot cream over chocolate chips in a bowl. Let sit for a few minutes, then whisk, increasing speed gradually, until color is uniform. Spread ganache over the cooled cupcakes and garnish with banana chips. Refrigerate to firm up the frosting, if desired.

Steps:

• Preheat oven to 350 degrees. Spray 2 9-inch round cake pans with cooking spray.
• Peel 2 bananas and mash them up in a bowl. Add cake mix, water, eggs and oil. Beat on low speed of mixer until well combined, about 1 minute. Increase speed to high and beat until mixture is smooth, about 3 minutes.
• Chop remaining banana into 1/2-inch pieces. Using rubber spatula, fold bananas, chopped walnuts and chocolate chips into cake batter.
• Divide batter evenly between pans.
• Bake at 350 degrees for 30 minutes or until toothpick inserted in middle of cake comes out clean.
• Cool in pans about 10 minutes. Remove from pans and cool completely.
• Frost cake with your favourite chocolate frosting, putting icing between layers.

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners., Beat first five ingredients until well blended. In another bowl, whisk together flour, baking soda, baking powder and salt; gradually beat into banana mixture. Fold in chocolate chunks., Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, beat cream cheese, peanut butter and butter until smooth. Gradually beat in enough confectioners' sugar to reach desired consistency. Spread over cupcakes. If desired, sprinkle with peanuts. Refrigerate leftovers.

Steps:

• Preheat oven to 375 degrees F.
• Grease 9 inch square cake pan.
• Stir together flours, salt, baking soda, cinnamon, and baking powder.
• Beat together oil, sugar, and eggs and vanilla until pale and fluffy.
• Beat in bananas, and yogurt (mixture will look curdled).
• With mixer at low spead add flour mixture until just mixed.
• Toss the chocolate chips and walnuts in a tablespoon of flour to coat and then add to bater and fold in gently, do not overmix.
• Spread batter evenly into pan and bakeuntil cake is golden and a wooden pick inserted into center of cake comes out clean, 40-45 minutes.
• Cool cake on rack for 30 minutes and then turn cake out onto rack and cool completely, right side up.
• Cake can be store for 2-3 days at room temperature.
• This cake goes great with a dark chocolate frosting!