Chunky Monkey Cake

READY IN: 50mins
Recipe by Poutine

I have not tried this recipe yet. recipe taken from

Top Review by Busters friend

Can not believe this recipe has been ignored for nearly 5 years! What a mistake. Delicious cake with lovely texture - totally a fast keeper that made excellent use of 2 rapidly darkening bananas. Toasted the walnuts until dark brown (more like a heaping cup) & mixed as directed. Used a mix of cut up Hershey's milk chocolate bars & dark chocolate Hershey's kisses. Made in a 9 x 13 inch pan - took an additional 20 minutes to fully cook - so worth the wait! From mixing to baking - done & washed up in under a hour. Will be using this for summer potlucks. Tastes even better the next day! Moist without being mushy or greasy - YAY! Plan to pair with fresh churned vanilla & nutmeg ice cream. Thanks Poutine for a real sleeper keeper!

Ingredients Nutrition


  1. Preheat oven to 350 degrees. Spray 2 9-inch round cake pans with cooking spray.
  2. 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.
  3. Chop remaining banana into 1/2-inch pieces. Using rubber spatula, fold bananas, chopped walnuts and chocolate chips into cake batter.
  4. Divide batter evenly between pans.
  5. Bake at 350 degrees for 30 minutes or until toothpick inserted in middle of cake comes out clean.
  6. Cool in pans about 10 minutes. Remove from pans and cool completely.
  7. Frost cake with your favourite chocolate frosting, putting icing between layers.

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