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Chunky Monkey Cake

I can't imagine that there's a living soul on this Earth that doesn't know Chunky Monkey. But if there is, Chunky Monkey is the brainchild of Ben & Jerry's ice cream and it is the splendid combination of banana, chocolate fudge, and walnuts. While I'm more of a s'mores gal, my husband is all about the Chunky Monkey. And because I love cake, this decadent baby was born.

This cake is fluffy and soft and bursting with bananas and crunchy walnuts. The frosting is deeply chocolate but stays light and feathery with the addition of sour cream. While some may save this cake for a special occasion, I say the fact I made it through the day alive, ANY DAY, is a special occasion and worth celebrating.


Bowl #1

15 tablespoons [178 grams] butter, room temperature

1 1/4 cup [280 grams] granulated sugar

Bowl #2

2 large, very ripe bananas

4 tablespoons sour cream

Bowl #3

2 whole eggs

2 teaspoons vanilla extract

1 teaspoon banana extract

Bowl #4

3 cups [385 grams] cake flour

1 1/2 teaspoons baking powder

1 teaspoon salt

2 cups [226 grams] chopped walnuts

On the sidelines:

Chocolate frosting, recipe as follows

Dried banana chips, crushed for topping



Preheat the oven to 350 degrees. Lightly grease and line with parchment paper two 9-inch cake pans. Set aside.


In the first bowl, cream together the butter and sugar for five minutes.


Add the second bowl to the butter and sugar and continue to cream for a few more minutes.


Add the third bowl to first bowl, one egg at a time, and thoroughly mix. Scrape down the sides of the bowl as needed.


Whisk together the dry ingredients in the fourth bowl and add them slowly into the wet ingredients. Mix until just combined.


Divide the batter between the two prepared cake pans. Smooth the tops. Bake until cakes are set and lightly browned, about 40 minutes. Let cool. Assemble with chocolate frosting and crushed banana chips.


Chocolate Frosting

Bowl #1

1 1/4 cups [185 grams] dark chocolate, melted and cooled

2 sticks + 6 tablespoons butter, room temperature

3 1/4 cups [470 grams] powdered sugar

2 tablespoons cocoa powder

1/2 teaspoon espresso powder, optional

Pinch of salt


Beat everything together until fluffy and light.

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