A slice of Mexican Monkey Cake on a plate.
Forget bread for a moment, and let’s talk about cake – specifically, Mexican Monkey Cake. This delightful treat, with its enticing blend of chocolate, cinnamon, and banana, is sure to satisfy any sweet craving. This isn’t a traditional Mexican recipe, but rather a playful name inspired by the popular Mexican pairing of chocolate and cinnamon.
This cake is incredibly versatile, perfect for any time of day. Enjoy a slice for breakfast, as an afternoon snack, or as a decadent dessert. While not exactly health food, it does offer some nutritional benefits thanks to the bananas, walnuts, and cinnamon. Cinnamon, in particular, has a rich history as both a spice and a medicinal ingredient.
When making this cake, it’s crucial to measure the mashed bananas precisely. Using one extra overripe banana might seem tempting, but it can negatively impact the cake’s texture. Stick to the recipe’s recommended 1 ¼ cups of mashed bananas for optimal results. Feed any leftover bananas to your chickens or add them to a smoothie.
This recipe, adapted from Bon Appetit magazine, uses simple ingredients and easy-to-follow instructions. For the best flavor, opt for local and organic ingredients whenever possible.
Farmgirl Susan’s Mexican Monkey Cake Recipe (Adapted from Bon Appetit)
Yields: One 8-inch square cake
Ingredients:
- 1 ½ cups semi-sweet chocolate chips
- ⅔ cup packed golden brown sugar
- ⅔ cup chopped walnuts (optional)
- 2 teaspoons ground cinnamon
- ½ cup (1 stick/4 ounces) organic butter, softened (or ½ cup trans-fat-free vegetable oil sticks)
- ¾ cup granulated sugar
- 1 large egg
- 1 ¼ cups mashed, very ripe bananas
- 2 tablespoons organic yogurt or sour cream
- 1 tablespoon organic milk
- 1 ½ cups organic all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
Instructions:
- Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan.
- In a small bowl, combine chocolate chips, brown sugar, walnuts (if using), and cinnamon. Set aside.
- In a large bowl, cream together butter, sugar, and egg until light and fluffy.
- Add mashed bananas, yogurt, and milk; mix well.
- Gradually add flour, baking soda, baking powder, and salt to the wet ingredients, mixing until just combined. Don’t overmix.
- Spread slightly more than half of the batter in the prepared pan. Sprinkle with half of the chocolate-cinnamon mixture.
- Carefully spread the remaining batter over the streusel layer and top with the rest of the chocolate-cinnamon mixture.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
A slice of Mexican Monkey Cake on a plate.
- Cool the cake completely in the pan before serving.
Tips and Serving Suggestions:
- This cake tastes even better the next day. It also freezes well, either whole or in individual slices.
- Serve warm or at room temperature. Enjoy with a glass of milk or a scoop of ice cream.
This Mexican Monkey Cake is a guaranteed crowd-pleaser. The moist, flavorful cake combined with the crunchy, cinnamon-spiced topping creates a truly irresistible treat. Enjoy!
