Chunky Monkey Banana Bread
Chunky Monkey Banana Bread is a soft, moist banana bread filled with toasted walnuts and chocolate chips, then topped with fluffy chocolate cream cheese frosting.
Servings: 1 loaf
Ingredients
- ½ cup unsalted butter
- ¾ cup (66g) walnuts roughly chopped
- 3 tablespoons neutral oil (such as avocado oil)
- 1 ⅓ (300g) cups mashed banana (from 3-4 large very ripe bananas)
- ¾ cup (150g) granulated sugar
- 2 teaspoons vanilla extract or 1 teaspoon vanilla paste
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ¾ cups (194g) all-purpose flour
- ½ 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 350ºF 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
Don’t 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
Calories: 5589kcal | Carbohydrates: 621g | Protein: 65g | Fat: 330g | Saturated Fat: 148g | Polyunsaturated Fat: 58g | Monounsaturated Fat: 100g | Trans Fat: 6g | Cholesterol: 802mg | Sodium: 2156mg | Potassium: 2721mg | Fiber: 29g | Sugar: 397g | Vitamin A: 6251IU | Vitamin C: 15mg | Calcium: 574mg | Iron: 24mg
