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This Monkey thick banana bread it’s soft, deeply moist, and every bite is filled with toasted nuts and melted chocolate. Browning the butter gives the bread a rich, nutty flavor that pairs perfectly with the chocolate cream cheese frosting. It comes together in one bowl and gets better the next day. Pair it with an iced latte extra convenient for a day of baking.
I’ve recently been inspired by a banana bread ice cream flavor, mine that is butter pecan banana bread. Toasted walnuts, browned butter, and chocolate chips give the loaf a rich, tangy, monkey-inspired flavor. In my opinion, banana bread is basically a cake, which means the frosting totally belongs on top. And this chocolate cream cheese frosting is incredible! If you’re a banana bread lover like me, you have to try mine tropical banana bread next (it features a coconut cream cheese frosting that is also to die for).
A cozy baking challenge
Our second Comfort Baking Challenge is this incredibly moist, thick Monkey Banana Bread. Whether you’re an experienced baker or just looking for a cozy weekend baking project, this challenge is about bringing our community together and baking something delicious. Here’s how it works.
🍌 Bake The Chunky Monkey Banana Bread during the month of June
🍌 Post a photo on social media (TikTok, Instagram or Threads) tagging me (@acozykitchen) and using the hashtag #cozybakingchallenge OR email a photo of your finished cake: (email protected)
🍌 Each entry will be entered into a drawing to win $150 Crate & Barrel gift card
🍌 Challenge ends June 29so be sure to submit your entry before then
🍌 I’ll be featuring some of your banana bread creations in next month’s newsletter, so make sure you’re subscribed!
I can’t wait to see all your beautiful breads! Happy baking!
Ingredients You Need for Monkey Banana Bread
- Ripe banana – I like to use freckled bananas, they are usually perfectly ripe.
- Fat butter + nuts – Browning the butter with walnuts adds a deep nutty flavor that makes the bread taste richer and more complex.
- Mini semi-sweet chocolate chips or chunks – Mini semi-sweet chocolate chips distribute the 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 has completely cooled.
- 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 taste and creamy texture of cream cheese. It goes so well with chocolate. Make sure it is fully softened for smooth icing.
Please refer to the recipe index card below for the remaining ingredients.
Quick Tips for the Best Chunky Monkey Banana Bread
Do not overmix the dough after adding the flour. A few layers are fine and will keep the loaf tender.
Wait for loaf to cool completely before frosting or cream cheese frosting will melt and slide off the top.
Use ripe bananas. A banana with lots of brown spots will give you the best flavor, sweetness and texture.
Replace the nut if necessary. Pecans work well here if you prefer a slightly softer, buttery nutty flavor.
Beat in the cream cheese before adding the rest of the frosting ingredients to ensure a smooth, fluffy frosting.
Make-Ahead & Storage
Make-Forward. Banana bread can be baked a day ahead and frozen before serving. Frosting can also be made up to 2 days in advance and stored in the refrigerator.
Storage. Store leftovers in a tightly wrapped or airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigerate after the first day to allow the cream cheese to cool.
Freezer. An unfrozen loaf keeps well for up to 2 months. Wrap tightly in plastic wrap and freeze whole or in slices.
If you have tried this Monkey thick banana bread recipe or any other recipe on my site, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you for visiting.
CHOCOLATE CREAM CHEESE TOASTING.
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Begin by churning the butter. Melt a stick of butter in a small saucepan over medium heat. When the butter starts to bubble and foam, stir in the walnuts and let them toast and become fragrant, about 2 minutes. Stir very often with a silicone spatula, making sure to scrape the bottom of the pan. This will prevent anything from burning and allow the butter and nuts to brown evenly.
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After 2 minutes, remove the pot from the heat and immediately transfer the butter-nut mixture to a large bowl. Now add the oil and let the mixture cool slightly for 5 minutes.
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During cooling for 5 minutes, preheat oven to 350ºF and grease and line an 8″ x 4″ or 9″ x 5″ loaf pan and place a piece of parchment paper running the length of the center with the edges of the parchment hanging over the edge of the pan to cool easily. This cooling period is also a great time to prepare and mash bananas.
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After 5 minutes, add the mashed banana, sugar, vanilla extract, and eggs to the butternut mixture and mix to combine. Then mix in the baking powder, baking soda and salt. Finally, add the flour and use a large silicone spatula to mix everything together until the dough comes together, trying not to over mix. Finally, add the mini chocolate chips and mix until combined.
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Pour the batter into the prepared pan and bake for 65-75 minutes, until the loaf turns golden brown and a toothpick inserted in the center of the loaf comes out clean.
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Let the loaf cool in the pan for about 10 minutes, then remove the loaf from the pan using parchment paper and place on a cooling rack to cool completely.
To prepare the ice.
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In a medium bowl, using an electric hand mixer, add the cream cheese and beat until smooth. Then add the butter and beat until smooth, about 15 seconds.
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If using, add powdered sugar, cocoa powder, salt, vanilla, heavy cream and coconut extract. Beat for a full 2 minutes until fluffy and smooth.
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Once the loaf is cool, spread the frosting on top of the loaf and use the back of a spoon to swirl it. Sprinkle the top with sea salt and slice the loaf.
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Store leftover banana bread tightly wrapped in plastic wrap at room temperature for up to 3 days.
Quick tips
Do not overmix the dough after adding the flour. A few layers are fine and will keep the loaf tender.
Wait for loaf to cool completely before frosting or cream cheese frosting will melt and slide off the top.
Use ripe bananas. A banana with lots of brown spots will give you the best flavor, sweetness and texture.
Replace the nut if necessary. Pecans work well here if you prefer a slightly softer, buttery nutty flavor.
Beat in the cream cheese before adding the rest of the frosting ingredients to ensure a smooth, fluffy frosting.
Make ahead and stock up
Make-Forward. Banana bread can be baked a day ahead and frozen before serving. Frosting can also be made up to 2 days in advance and stored in the refrigerator.
Storage. Store leftovers in a tightly wrapped or airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigerate after the first day to allow the cream cheese to cool.
Freezer. An unfrozen loaf keeps well for up to 2 months. Wrap tightly in plastic wrap and freeze whole or in slices.
Calories. 5589will you |: Carbohydrates. 621is |: Proteins. 65:is |: Fats. 330is |: Saturated fats. 148:is |: Polyunsaturated fats. 58:is |: Monounsaturated fats. 100is |: Trans fats. 6:00is |: Cholesterol. 802mg |: Sodium. 2156mg |: Potassium. 2721mg |: Fiber. 29:00is |: Sugar. 397is |: Vitamin A. 6251IU: |: Vitamin C. 15:00mg |: Calcium. 574mg |: iron 24:00mg
Nutritional information is automatically calculated and should only be used as an approximation.