Sheet Pan Chunky Monkey Banana Cake
Moist banana sheet cake packed with chocolate chips and toasted walnuts, finished with a silky milk chocolate glaze.
Ingredients
Ingredients
- 1 3/4 cups chopped walnuts toasted and divided
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 1 3.4 oz box instant banana cream pudding mix
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 2 tsp pure vanilla bean paste
- 4 large eggs
- 1 1/4 cups buttermilk
- 1 1/4 cups milk chocolate chips plus 3/4 cup for glaze
- 1 cup peeled cubed banana
- 3 tbsp heavy cream
- Nonstick baking spray or butter and flour for greasing the pan
Instructions
- Preheat the oven to 350°F. Spread the chopped walnuts in a single layer on a baking sheet and toast for 6 to 8 minutes, until fragrant and lightly browned. Cool completely, then measure 1 1/2 cups for the batter and reserve 1/4 cup for topping.
- Grease a 9 by 13 inch sheet pan with baking spray or butter and flour. Set aside.
- In a large bowl, whisk together the all-purpose flour, cake flour, instant banana cream pudding mix, baking powder, baking soda, and salt until well combined.
- In a separate large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 3 minutes.
- Add the vanilla, then beat in the eggs one at a time, mixing well after each addition and scraping down the sides and bottom of the bowl as needed.
- With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the dry ingredients. Mix just until the batter is smooth and no dry streaks remain.
- Using a spatula, gently fold in the cubed banana, 1 1/4 cups milk chocolate chips, and 1 1/2 cups of the toasted walnuts until evenly distributed without mashing the banana.
- Spread the thick batter evenly into the prepared 9 by 13 inch pan, smoothing the top with an offset spatula or spoon.
- Bake for 45 to 55 minutes, or until the top is golden and a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. Check at about 30 minutes and tent loosely with foil if the top is browning too quickly.
- Transfer the pan to a wire rack and let the cake cool in the pan for at least 30 minutes, then cool completely until the top is no longer warm to the touch before glazing.
- For the glaze, place the remaining 3/4 cup milk chocolate chips and the heavy cream in a microwave safe bowl. Heat in 20 second intervals, stirring after each, until the chocolate is completely melted and the mixture is smooth and glossy.
- Pour or drizzle the warm milk chocolate glaze evenly over the cooled cake. Immediately sprinkle the top with the reserved 1/4 cup toasted walnuts.
- Let the glaze set at room temperature for at least 30 minutes before slicing into 16 squares and serving.
Notes
- Use very ripe bananas with brown speckles on the peel for the best flavor and sweetness.
- To toast walnuts on the stovetop, cook them in a dry skillet over medium heat, stirring often, for 4 to 6 minutes until fragrant.
- For cleaner slices, chill the glazed cake in the refrigerator for 30 minutes before cutting, then serve at room temperature.
- Store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- You can warm individual slices briefly in the microwave to soften the crumb and glaze before serving.
- To toast walnuts on the stovetop, cook them in a dry skillet over medium heat, stirring often, for 4 to 6 minutes until fragrant.
- For cleaner slices, chill the glazed cake in the refrigerator for 30 minutes before cutting, then serve at room temperature.
- Store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- You can warm individual slices briefly in the microwave to soften the crumb and glaze before serving.