Chunky Monkey 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:

• Combine flour, baking powder, baking soda, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, melted butter, eggs, sugar, and vanilla. Make a well in the center of the dry ingredients and stir in the wet ingredients, being careful not to over mix the batter. Gently fold in the banana, chocolate chips, and nuts.
• Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

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:

• Spread peanut butter over entire eurface of tortilla.
• Lay whole banana across one edge of the tortilla and flatten slightly.
• Roll tightly.
• Slice into 1-inch disks.

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 degrees
• Spray a 9 x 13 inch glass pan with non-stick cooking spray. Set aside.
• Combine butter, eggs, brown sugar, sugar, salt, and vanilla until well blended.
• Add in flour, baking soda, mashed banana, and 2 cups of chocolate chips.
• Spread batter evenly into the prepared pan.
• Sprinkle 1/2 cup chocolate chips over the top of batter.
• Bake for 30-35 minutes or until golden brown and toothpick inserted comes out clean.
• Cool completely and cut into bars.