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A favorite ice cream flavor, turned into an incredible bundt cake! This banana chocolate chunk walnut cake is perfect drizzled with ganache & served with a big cup of coffee!
Awwwww yeah, cake and ice cream!
Two of the best words that a kid of any age can hear. Things usually reserved for birthday parties or special occasions, but when you’re a grown up kid, you get to make and eat what you want, right?
I love love love recipe mashups, and any time I have an idea to put the flavors of one thing into something else, I get this giddy feeling inside that can’t be quenched until I’ve gone all Dr. Frankenstein on an otherwise normal food.
I get all “It’s aliiiiive” on plenty of my recipe creations, and they don’t all turn out looking like Boris Karloff.
This Chunky Monkey Bundt Cake is the most luscious Frankenstein monster I’ve seen to date.
Yeeeaaaaahhhhh!! I took my favorite Ben & Jerry’s ice cream flavor and turned it into a cake, instead of just eating them separately….together.
And then, I very liberally dressed it up in my favorite chocolate ganache.
Again, grown up privileges.
You can blame my friend Betsy at Desserts Required for bringing this recipe out into the light of day.
She’s been baking up a bundt cake storm in her kitchen the last couple of weeks, and teasing everyone on Facebook with her fun little videos. Her creations reminded me that I had a bundt waiting to be raved about.
On a related note, I’ve also joined the folks at #BundtBakers on their monthly mission to invent crazy new flavors of the classic bundt cake.
As if I need a reason to bake a cake once a month. Psh.
This baby isn’t part of this month’s roundup – sadly, I missed it – but it deserves its spot in the sun anyway.
And just look at this thing sparkle and shine.
I took way too many pictures of this thing. I couldn’t get enough of how the light played on the super-shiny ganache.
Or the perfectly portioned slices, looking a little like tiny, jagged mountain peaks on the plates.
Or the random placement of the walnuts and chocolate chunks inside the finished product.
And when all was said and done, I ate two pieces.
Like, right away.
Not one then and one later. Right after the other.
It is seriously that good. Like banana bread, but elevated. Or just on crack.
If you happen to have some B&J ice cream – particularly Chunky Monkey – I suggest your eat them together. Cake and ice cream, remember?!
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup [url href=”http://stirlingcreamery.com/consumerproducts.php” target=”_blank”]Churn84 Unsalted Butter[/url], softened
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 4 overripe bananas, mashed
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup buttermilk
- 1 cup chocolate chunks
- 1 cup walnuts
- Chocolate Ganache
- 8 oz. semi-sweet chocolate chips
- 1 cup heavy cream
- 1/4 cup (4 Tablespoons) butter
- 2 teaspoons corn syrup (optional)
- Preheat oven to 350 degrees F. Grease a bundt pan with butter and dust with flour, cocoa powder, or turbinado sugar. Set aside.
- In a medium bowl, combine flour, salt, baking powder, and baking soda and whisk.
- In the bowl of a stand mixer fitted with a paddle attachment (or hand mixer), cream butter and sugars together until fluffy, about 2 minutes. Stir in mashed bananas and vanilla extract, then add eggs, one at a time, beating well after each addition.
- On low speed, add half of the flour mixture, then buttermilk, then the other half of flour mixture, mixing until just incorporated, being careful not to overmix.
- Pour batter into prepared bundt pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cake completely in pan once it’s done, then turn it out on to a serving platter.
- Place chocolate chips in a large bowl. Set aside.
- In a saucepan set over medium heat, simmer butter and cream until melted and combined.
- Pour warm cream over chocolate chips and let sit for about 5 minutes. Whisk gently to blend ingredients until smooth and glossy. For added shine, whisk in corn syrup.
- Drizzle ganache over cake, either lightly or liberally; you may have some left over. If that’s the case, refrigerate the remaining ganache in a mason jar for up to two weeks, until ready to use.