Gigi Bakes Hunka Chunka Banana Love on CMT Reel Eats

cmt-studioThanks so much for watching the Reel Eats episode last night on CMT during the Doc Hollywood movie. It was so much to bake in the kitchen with host Allison DeMarcus and the entire CMT crew.  This recipe is so special to me as I used to make it for my cleaning clients and wrap it up during the Christmas holiday. It was so much fun to share that story and bake this on CMT for the audience. We all had such a good time and the crew ate every bit of this! I’d love to share the recipe with you that we baked on the show in case you missed it.

Please let me know how yours turns out and how your friends and family enjoy it!

Hunka Chunka Banana Love:  A flavorful banana nut cake baked with dark chocolate, topped with fresh banana butter cream, and dipped in smooth chocolate ganache. 


4 Ripe Bananas, Mashed

2 cups Sugar

4 Eggs, Beaten

1 cup Oil

2.5 cups Flour

1.5 teaspoons Baking Soda

1 teaspoon Salt

1.5 cups Chopped Pecans

1 cup Dark Chocolate Chips


1 cup Butter, Softened

1 small Banana, Mashed

2 lbs (pounds) Powdered Sugar

2 teaspoons Vanilla Extract


2 cups Semi-Sweet Chocolate Chips

1 1/3 cup Heavy Cream

Dried Banana Chips

Preheat oven to 300 degrees. In a large bowl, mix by hand bananas, sugar, eggs and oil in a bowl until well blended. Add flour, baking soda and salt; mix until combined. Fold in pecans and dark chocolate chips. Dip batter into cupcake liners, 2/3 full. Bake for 26 minutes. Test with toothpick or cake tester before removing from the oven.

In a stand mixer, beat butter and banana on medium speed until butter is smooth. Slowly add powdered sugar. Add vanilla extract. Beat on medium speed for 3 minutes. If frosting is stiff, add milk by the Tablespoon. If soft, add powdered sugar slowly.

When cupcakes are cool, pipe the banana butter cream high on top with a pastry bag using a large, round frosting tip. Place frosted cupcakes in refrigerator for 10 minutes until the frosting is slightly stiff.

While cupcakes are in the refrigerator, mix the semi-sweet chocolate chips and the heavy cream in a double boiler. Stir constantly until all the chocolate chips are melted. Pour the Ganache into a narrow container, and dip the cold cupcakes to cover ¾ of the frosting. Allow the cupcakes to return to room temperature, and top with a dried banana chip.

Share this with your friends and family to enjoy!  

Baked with love,