Recipe: Cinnamon Chocolate Banana Mexican Monkey Cake

Cinnamon Chocolate Banana Mexican Monkey Cake

Go bananas over this delicious cake that is a perfect pairing for any meal of the day! The cake gets its name from the chocolate and cinnamon combination that is popular in Mexican cooking and with the addition of bananas, it really puts it over the top.

Cinnamon Chocolate Banana Mexican Monkey Cake

Makes one 8-Inch square cake


  • 1½ cups semi-sweet chocolate chips
  • 2/3 cup (packed) golden brown sugar
  • 2/3 cup chopped walnuts (optional)
  • 2 teaspoons ground cinnamon
  • 1/2 cup (1 stick/4 ounces) organic butter
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1¼ cups mashed, very ripe bananas (the riper the better)
  • 2 tablespoons organic yogurt or sour cream
  • 1 tablespoon organic milk
  • 1½ cups organic all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt


  1. Heat the oven to 350° F. Grease an 8-inch square baking pan. In a small bowl, combine chocolate chips, brown sugar, walnuts (if desired), and cinnamon; set aside.
  2. In a large bowl, beat the butter, sugar, and egg with an electric mixer until fluffy, about 1 to 2 minutes (I use a hand held mixer). Add the bananas, yogurt, and milk, and mix well. On low speed, beat in flour, baking soda, baking powder, and salt just until well combined.
  3. Spread slightly more than half of the batter in the pan. Sprinkle with half of the cinnamon streusel. Carefully spread the remaining batter over the streusel and then top with the rest of the streusel.
  4. Bake until a toothpick inserted in the center of the cake comes out clean, about 40 to 50 minutes. Cool in pan on a wire rack. Serve warm or at room temperature.

Farmgirl Fare also recommends freezing the cake whole or cutting it into pieces, wrapping them tightly in plastic, and placing them in a zipper freezer bag. Defrost at room temperature—or in the microwave and enjoy!

Source: Farmgirl Fare

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