CHUNKY MONKEY CUPCAKES
Banana, walnut, and chocolate are always an amazing combination of ingredients, no matter what the delivery system, but it really doesn't get any better than in this ganache-frosted cupcake. A close second would be a chocolate-dipped frozen banana, rolled in walnuts, which is also a great treat, although much more awkward to eat in public. Feel free to omit the frosting and just enjoy these as muffins.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 529.8 calories, Carbohydrate 61.7 g, Cholesterol 78.7 mg, Fat 31.4 g, Fiber 3.2 g, Protein 7 g, SaturatedFat 15.8 g, Sodium 386.7 mg, Sugar 30 g
CHUNKY MONKEY ICE CREAM RECIPE
Create a copycat of your favorite Ben and Jerry's treat using this easy recipe for homemade Chunky Monkey Ice Cream with bananas, walnuts, and chocolate chunks.
Provided by Ice Cream From Scratch
Categories Ice Cream Recipes
Time 7h45m
Number Of Ingredients 8
Steps:
- Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl. In a large bowl, combine the heavy cream, whole milk, granulated sugar, vanilla extract and salt. Whisk for 2-3 minutes, until the sugar is dissolved into the mixture. You should not feel any grit if you rub the mixture together between two fingers.
- Add the bananas to a medium bowl. Mash the bananas with a fork. You should get about 1 cup of mashed bananas.
- Add the mashed bananas to the ice cream base. Mix to combine.
- Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer's instructions (mine took about 25 minutes), until it is thick and the consistency of soft-serve ice cream.
- In the last two minutes of the churn, add the chopped walnuts and chocolate chunks. Reserve two tablespoons of both the walnuts and chocolate chunks.
- Spoon the ice cream into a shallow container or a loaf pan. Sprinkle reserved walnuts and chocolate chunks over the top.
- Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid.
- Let sit at room temperature for about 5 minutes before serving.
Nutrition Facts : Calories 652 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 97 milligrams cholesterol, Fat 47 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 228 milligrams sodium, Sugar 44 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
CHUNKY MONKEY BANANA TART
This layered tart combines the flavors of your favorite Ben & Jerry's ice cream - a fudgy bottom, vanilla pastry cream and bruleed bananas on top -- all inside a walnut tart shell.
Provided by Jet Tila
Categories dessert
Time 7h45m
Yield 8 servings
Number Of Ingredients 16
Steps:
- For the tart crust: Pulse the walnuts and sugar in a food processor until they are finely ground, about 6 pulses. Add the cold butter and pulse until the walnuts and sugar come together with the butter, but the mixture is not homogenous. Add the flour and salt and pulse again until the butter is the size of small peas. Turn the dough out onto a work surface and knead until it just comes together. Form into a disk, wrap in plastic wrap and refrigerate until firm, 30 minutes to 1 hour.
- Lightly flour the dough and roll it between 2 pieces of parchment or plastic wrap to about 1/4 inch thick. Press into the bottom and up the sides of a 9-inch tart pan with a removable bottom, patching any holes. Use a fork to gently prick the crust, ensuring that steam can escape while it bakes. Freeze until hard, 6 to 8 hours.
- Preheat the oven to 375 degrees F. Bake the tart crust until pale golden, 15 to 20 minutes. Cool completely on a wire rack.
- For the pastry cream: While the tart crust dough is chilling, bring the milk, vanilla bean paste and salt to just under a boil in a medium pot over medium heat. Meanwhile, whisk the sugar, cornstarch and egg yolks in a medium bowl until smooth and combined. Whisking constantly, ladle half the hot milk into the egg yolk mixture, one ladle at a time. Continue until all the hot milk has been whisked in and the egg mixture is now warm.
- Return the milk and egg yolks to the pot and cook over medium-low heat, whisking, until thickened to a pudding consistency, 3 to 5 minutes. Immediately strain through a chinois or fine-mesh sieve into a large airtight container. Stir the butter cubes into the pastry cream until melted and combined. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream, and refrigerate until chilled through, about 2 hours.
- For the assembly: Spread the fudge sauce over the cooled tart shell and top with an even layer of thinly sliced bananas (using about half). Add a layer of pastry cream (about 1 cup) and smooth into an even layer; reserve the remaining cream for another use (see Cook's Note). Top with the remaining sliced bananas, shingling them slightly and arranging them in a concentric circle. Sprinkle the sugar over the bananas and brulee with a kitchen blow torch until golden brown. Garnish with some chopped walnuts.
CHUNKY MONKEY PANCAKES
I love banana pancakes and my daughter loves chocolate chip pancakes, so we came up with this yummy recipe to make us both happy! Serve with a dollop of soft butter, a sprinkle of powdered sugar, sliced bananas, and whipped cream with a side of butter pecan or maple syrup.
Provided by crazycatlady - "CCL"
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 30m
Yield 9
Number Of Ingredients 13
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.
Nutrition Facts : Calories 195 calories, Carbohydrate 23.4 g, Cholesterol 51.9 mg, Fat 10.2 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 4.7 g, Sodium 369.5 mg, Sugar 9.8 g
CHUNKY MONKEY CUPCAKES
Peanut butter is a favorite of ours, and it brings a fun element to these cupcakes. They're good with or without garnishes. -Holly Jones, Kennesaw, Georgia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 250 calories, Fat 9g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 165mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.
CHUNKY MONKEY BROWNIES RECIPE
Yield 20
Number Of Ingredients 10
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.
Nutrition Facts : Servingsize 1 serving, Calories 5945 kcal, Fat 247 g, SaturatedFat 147 g, Cholesterol 435 mg, Sodium 2546 mg, Carbohydrate 869 g, Sugar 621 g, Protein 74 mg
CHUNKY MONKEY CAKE
Make and share this Chunky Monkey Cake recipe from Food.com.
Provided by Poutine
Categories Dessert
Time 50m
Yield 8-12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 541.1, Fat 27.9, SaturatedFat 5.3, Cholesterol 62.7, Sodium 457.9, Carbohydrate 69.6, Fiber 3.1, Sugar 39.9, Protein 7.4
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