Chunky Monkey Banana Tart Food

CHUNKY MONKEY PANCAKES

Steps:

• 1. On a greased griddle or large skillet, ladle about 1/4 cup batter to make a large pancake, about 9 inches in diameter. Once bubbles start to appear on the surface, sprinkle half of the chocolate chips and walnuts on top of the pancake. Flip the pancake when golden brown, and cook until set. Transfer to a plate. Repeat to make another pancake.
• 2. While the pancakes cook, sprinkle 1/2 teaspoon cinnamon or to taste over the whole bananas.
• Melt the butter in a small frying pan over medium heat. When the foam subsides, place the bananas in the pan and saute, turning, until tender.
• 3. Wrap each banana in a chocolate chip pancake. Garnish with whipped cream and confectioners' sugar.

MONKEY TAIL BANANA CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease 3 (9-inch) round cake pans with cooking spray. In large bowl, cream together the butter, light brown sugar, and granulated sugar until light and fluffy. Mix in the eggs, mashed bananas, sour cream, and vanilla until smooth.
• In a separate bowl sift together the flour, baking soda, and 1/2 teaspoon salt. Add the sifted ingredients to the batter.
• Stir in nuts, if using, and chocolate chips. Divide the batter evenly among the prepared pans. Bake for 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 to 15 minutes and then turn out onto a wire rack to cool completely.
• For the frosting: Prepare the frosting by whipping the cream cheese, sugar, and vanilla together until creamy. Increase the mixing speed, then slowly pour in the heavy cream and beat until smooth and thick and the frosting is the consistency of whipped cream. Store in the refrigerator until you are ready to use.
• To assemble the cake, place 1 cake layer on a cake plate. Spread with 1/2 the container of chocolate-hazelnut spread and top with a thin layer of whipped cream cheese frosting, about 1/2 cup. Repeat with the second layer, using the remaining 1/2 of the chocolate-hazelnut spread and 1/2 cup whipped frosting.
• Top with the final cake layer and frost or decorate with the remaining whipped frosting. Garnish, as desired.