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This Chunky Monkey Banana Bread is soft, deeply moist, and packed with toasted walnuts and melty chocolate in every bite. Browning the butter gives the loaf a rich, nutty flavor that pairs perfectly with the chocolate cream cheese frosting on top. It comes together in one bowl and is even better the next day. Pair it with an iced latte for an extra cozy baking day.
I’ve been inspired by ice cream flavors for banana bread lately, i.e., my butter pecan banana bread. Toasted walnuts, browned butter, and chocolate chips give the loaf a rich, chunky monkey-inspired flavor. In my opinion, banana bread is basically a cake, which means frosting totally belongs dolloped on top. And this chocolate cream cheese frosting is incredible. If you’re a banana bread lover like me, you should try my tropical banana bread next (it features a coconut cream cheese frosting that is also to die for).
Ingredients Youโll Need for Chunky Monkey Banana Bread
- Ripe bananas – I like using freckled bananas, they are usually the perfect ripeness.
- Unsalted butter + walnuts – Browning the butter with the walnuts adds a deep nutty flavor that makes the bread taste richer and more complex.
- Semi-sweet chocolate mini chips or chunks – Semi-sweet chocolate mini chips distribute chocolate evenly throughout the loaf, while chocolate chunks will give you larger pockets of melted chocolate.
- Neutral oil – A small amount of oil keeps the loaf especially soft and tender, even after it cools completely.
- Dutch-processed cocoa powder – The deep, rich chocolate flavor is unmatched. You can use regular cocoa powder if you don’t have Dutch-processed.
- Cream cheese – I love the salty flavor and creamy texture of the cream cheese. It pairs so well with the chocolate. Make sure itโs fully softened for a smooth frosting.
For the rest of the ingredients, please refer to the recipe index card below!
How to Make Chunky Monkey Banana Bread
- Brown the butter and toast the walnuts. Let cool.
- Mix the wet ingredients. Whisk the mashed banana, sugar, vanilla, and eggs into the cooled butter mixture.
- Add the dry ingredients. Whisk in the baking powder, baking soda, and salt, then fold in the flour just until combined. Stir in the chocolate chips.
- Bake the banana bread. Pour the batter into the prepared loaf pan and bake at 350F for 65-75 minutes.
- Cool the banana bread for an hour.
- Make the frosting. Combine the ingredients with a hand mixer until fluffy.
- Frost the banana bread loaf and finish with flaky sea salt.
Quick Tips for the Best Chunky Monkey Banana Bread
Donโt overmix the batter once the flour is added. A few streaks are fine and will keep the loaf tender.
Wait until the loaf is completely cool before frosting or the cream cheese frosting will melt and slide off the top.
Use ripe bananas. Bananas with lots of brown spots will give you the best flavor, sweetness, and texture.
Swap the walnuts if needed. Pecans work well here if you prefer a slightly softer, buttery nut flavor.
Whip the cream cheese before adding the rest of the frosting ingredients to ensure a smooth, fluffy frosting.
Make-Ahead & Storage
Make-Ahead: The banana bread can be baked a full day ahead and frosted before serving. You can also make the frosting up to 2 days in advance and store it in the refrigerator.
Storage: Store leftovers tightly wrapped or in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, refrigerate it after the first day because of the cream cheese frosting.
Freezer: The unfrosted loaf freezes well for up to 2 months. Wrap tightly in plastic wrap and freeze whole or in slices.
If you tried this Chunky Monkey Banana Bread recipe or any other recipe on my website, please leave a ๐ star rating and let me know how it went in the ๐ comments below. Thanks for visiting!
Chunky Monkey Banana Bread
Ingredients
- ยฝ cup unsalted butter
- ยพ cup (66g) walnuts, roughly chopped
- 3 tablespoons neutral oil, (such as avocado oil)
- 1 โ (300g) cups mashed banana, (from 3-4 large very ripe bananas)
- ยพ cup (150g) granulated sugar
- 2 teaspoons vanilla extract or 1 teaspoon vanilla paste
- 2 large eggs
- 1 teaspoon baking powder
- ยฝ teaspoon baking soda
- ยฝ teaspoon kosher salt
- 1 ยพ cups (194g) all-purpose flour
- ยฝ cup (130g) mini semi-sweet chocolate chips or chunks
CHOCOLATE CREAM CHEESE FROSTING:
- 3 ounces cream cheese, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 1 1/2 cups powdered sugar
- 2 tablespoons cocoa powder
- 1 tablespoon heavy cream
- 1/2 teaspoon pure vanilla extract or vanilla paste
- Pinch kosher salt
- Flaky sea salt, for garnish
Instructions
- Start by browning the butter. In a small saucepan over medium heat, melt a stick of butter. Once the butter starts to bubble and foam up, stir in the walnuts and let them toast and become fragrant, about 2 minutes. Stir very frequently with a silicone spatula, making sure you scrape down the bottom of the pan. This will ensure nothing burns and the butter and walnuts brown evenly.
- After 2 minutes, remove the pan from the heat and immediately transfer the butter walnut mixture to a large bowl. Now add the oil and allow the mixture to cool slightly for 5 minutes.
- During the 5-minute cool down, preheat your oven to 350ยบF and grease and line an 8-inch x 4-inch or a 9-inch x 5-inch loaf pan, and put a piece of parchment that spans just the center length with the ends of the parchment hanging over the edge of the pan for an easy way to release the loaf to cool. This cool-down period is also a perfect time to prep and mash the banana.
- After the 5 minutes are up, add the mashed banana, sugar, vanilla extract, and eggs to the butter walnut mixture and whisk to combine. Then, whisk in the baking powder, baking soda, and salt. Finally, add the flour and use a large silicone spatula to mix everything just until the batter has come together, trying not to over-mix. Lastly, add in the mini chocolate chips and mix until combined.
- Pour the batter into the prepared loaf pan and bake for 65-75 minutes, until the loaf is golden brown and a toothpick inserted into the center of the loaf comes out clean.
- Let the loaf cool for about 10 minutes in the pan, then use the parchment paper to lift the loaf out of the pan and place it on a cooling rack to cool completely.
To Make the Frosting:
- In a medium bowl using an electric hand mixer, add the cream cheese and beat it until smooth. Next, add the butter and beat it until smooth, about 15 seconds.
- Add the powdered sugar, cocoa powder, salt, vanilla, heavy cream, and coconut extract, if using. Beat for a full 2 minutes for fluffy and smooth frosting.
- Once the loaf is cooled, dollop the frosting over the top of the loaf and use the back of a spoon to swirl it all over. Sprinkle the top with flaky sea salt and slice up the loaf.
- Store any leftover banana bread tightly wrapped with plastic wrap at room temperature for up to 3 days.
Notes
Quick Tips
Donโt overmix the batter once the flour is added. A few streaks are fine and will keep the loaf tender. Wait until the loaf is completely cool before frosting or the cream cheese frosting will melt and slide off the top. Use ripe bananas. Bananas with lots of brown spots will give you the best flavor, sweetness, and texture. Swap the walnuts if needed. Pecans work well here if you prefer a slightly softer, buttery nut flavor. Whip the cream cheese before adding the rest of the frosting ingredients to ensure a smooth, fluffy frosting.Make Ahead & Storage
Make-Ahead: The banana bread can be baked a full day ahead and frosted before serving. You can also make the frosting up to 2 days in advance and store it in the refrigerator. Storage: Store leftovers tightly wrapped or in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, refrigerate it after the first day because of the cream cheese frosting. Freezer: The unfrosted loaf freezes well for up to 2 months. Wrap tightly in plastic wrap and freeze whole or in slices.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
