Best 5 Chunky Monkey Ice Cream Banana Bread Recipes

HEALTHY CHUNKY MONKEY ICE CREAM

Steps:

• Place chopped bananas in freezer until frozen, 8 hours to overnight.
• Blend frozen bananas, milk, peanut butter, and chocolate in a blender until smooth.

CHUNKY MONKEY ICE CREAM BREAD

Steps:

• Preheat oven to 350* Grease and flour your 2 8x4 loaf pans.
• Add flour to ice cream and mix with a mixer until well blended.
• With a spoon fold in the banana, chopped nuts and candy bar.
• Pour into loaf pans, Bake 45 min. or until a pick comes out clean. Enjoy.....

CHUNKY MONKEY BANANA TART

Steps:

• For the tart crust: Pulse the walnuts and sugar in a food processor until they are finely ground, about 6 pulses. Add the cold butter and pulse until the walnuts and sugar come together with the butter, but the mixture is not homogenous. Add the flour and salt and pulse again until the butter is the size of small peas. Turn the dough out onto a work surface and knead until it just comes together. Form into a disk, wrap in plastic wrap and refrigerate until firm, 30 minutes to 1 hour.
• Lightly flour the dough and roll it between 2 pieces of parchment or plastic wrap to about 1/4 inch thick. Press into the bottom and up the sides of a 9-inch tart pan with a removable bottom, patching any holes. Use a fork to gently prick the crust, ensuring that steam can escape while it bakes. Freeze until hard, 6 to 8 hours.
• Preheat the oven to 375 degrees F. Bake the tart crust until pale golden, 15 to 20 minutes. Cool completely on a wire rack.
• For the pastry cream: While the tart crust dough is chilling, bring the milk, vanilla bean paste and salt to just under a boil in a medium pot over medium heat. Meanwhile, whisk the sugar, cornstarch and egg yolks in a medium bowl until smooth and combined. Whisking constantly, ladle half the hot milk into the egg yolk mixture, one ladle at a time. Continue until all the hot milk has been whisked in and the egg mixture is now warm.
• Return the milk and egg yolks to the pot and cook over medium-low heat, whisking, until thickened to a pudding consistency, 3 to 5 minutes. Immediately strain through a chinois or fine-mesh sieve into a large airtight container. Stir the butter cubes into the pastry cream until melted and combined. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream, and refrigerate until chilled through, about 2 hours.
• For the assembly: Spread the fudge sauce over the cooled tart shell and top with an even layer of thinly sliced bananas (using about half). Add a layer of pastry cream (about 1 cup) and smooth into an even layer; reserve the remaining cream for another use (see Cook's Note). Top with the remaining sliced bananas, shingling them slightly and arranging them in a concentric circle. Sprinkle the sugar over the bananas and brulee with a kitchen blow torch until golden brown. Garnish with some chopped walnuts.

ICE CREAM MONKEY BREAD

Steps:

• separate each biscuit.
• roll biscuits in cinnamon and sugar mixture.
• put in a greased 9x13 cake pan or a bunt pan.
• Combine butter, brown sugar, white sugar and ice cream.
• Heat until melted together, do not bring to boil.
• Pour over biscuits.
• Bake at 350 for 30 minutes or until brown.

CHUNKY MONKEY BANANA BREAD

Steps:

• 1. Cream shortening; gradually add sugar, beating at medium speed of electric mixer until light and fluffy.
• 2. Add eggs, one at a time, beating well after each addition.
• 3. Stir in mashed bananas, milk and vanilla.
• 4. Combine flour, soda and salt; add to creamed mixture, mixing well.
• 5. Stir in chocolate chips and walnuts.
• 6. Spoon batter into a greased and floured 9 inch loaf pan. Bake at 350 for 55-60 minutes.
• 7. Cool in pans for 5-10 minutes. Remove to wire wrack and cook completely.