This Chunky Monkey Bundt Cake is perfect for fans of the ice cream by the same name.
I have decided that airports are one of my least favorite places in the entire universe.
There are SO MANY PEOPLE, for one. Who knew so many people were traveling all the time? You ever want to feel less special, go to an airport. There are people traveling to exotic locations like no bigs. Tralalalala, just heading to Hawaii on a Tuesday, perfectly normal.
Also, no one eats real food in the airport. I’m honestly pretty sure that airport calories don’t count, by the looks of things. It’s like a bizarrro land where I buy King Sized bags of Peanut M&Ms and shop at Brookstone’s, for the love. You know how many times I shop at Brookstone and eat Peanut M&Ms in my normal life? Negative four, friends. Negative four. The weirdest things start looking strangely appealing. Gardetto’s? I mean, I haven’t eaten any since the high school cafeteria in 1997, but why not? A new charm bracelet? I suddenly feel like I need one.
With all the fattening food and strange shopping everywhere, you’d think that airport people would be happy, but that is not the case. I have literally never seen a single happy person at the airport. Couples fight, kids cry, and people who are alone like me just try to find a spot to sit where no one will try to talk to them. Ywsterday morning I took a nap at my gate in the airport. I just went to sleep like it’s perfectly normal to sit down amongst strangers and start sleeping in front of them. Did I snore or make a funny face? I don’t know. Airport Kristan eats King Sized Peanut M&M’s and doesn’t care about snoring.
Life is just strange, you guys. It really is.
This cake, however, is one of the most fabulously normal things that’s happened to me in awhile. It’s a moist banana bundt that’s full of flavor — chunks of walnuts and chocolate give it the perfect flavor, and a rich chocolate frosting gives it the perfect finish.
You need this cake in your life!
- 1/3 cup shortening
- 1 1/4 cups sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 3 medium sized ripe bananas, mashed
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup chopped walnuts
- 1 cup semi-sweet chocolate chunks (or chocolate chips)
- 2 cups powdered sugar
- 2 Tablespoons Dutch process (dark) cocoa powder
- 4 Tablespoons salted butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup warm water
- Preheat oven to 350. Butter and flour a 10 cup bundt pan and set aside.
- In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of your mixer, beat shortening and sugar on medium speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Add bananas and mix well. Add your flour mixture to the creamed mixture alternately with sour cream, starting and ending with the flour mixture and stirring just until combined. Fold in walnuts and chocolate chunks.
- Pour into prepared pan and spread evenly. Bake for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- Prepare glaze: In a large bowl, whisk together powdered sugar and cocoa powder until combined. Add melted butter, vanilla, and water and whisk until smooth and thickened. Drizzle over cooled cake.