Peanut Butter-Banana Bundt Cake

This peanut butter banana beauty amps up the traditional pairing by baking the two ingredients into a delightfully soft cake with a wonderfully rich crumb. Ripened bananas, with notes of vanilla and honey, are mashed and used to add an incredible depth of flavor and moist texture. Vanilla and buttermilk lend a delicate spice and tender crumb that further bring out the peanut butter-banana match. Baked in the Nordic Ware Heritage Bundt® Pan, each swirl is baked to a golden brown. Once out of the oven, this stir-together Bundt is covered with a delicious, velvety Chocolate Glaze made from bittersweet chocolate, heavy whipping cream, and light corn syrup, adding just the right amount of sweetness to the exterior. With grooves and peaks that gracefully hold the glaze, this cake is elegant enough to be the centerpiece of a table or right at home on the kitchen counter for snacking.

Looking for more Bundt inspiration? Sign up for the Bundt of the Month Club here and get baking today!


4.0 from 1 reviews
Peanut Butter-Banana Bundt Cake
Makes 1 (10-cup) Bundt cake
  • 1 cup (200 grams) granulated sugar
  • ¾ cup (168 grams) neutral oil
  • ⅔ cup (185 grams) mashed very ripe banana (about 2 medium bananas)
  • ½ cup (110 grams) firmly packed light brown sugar
  • ½ cup (128 grams) creamy peanut butter
  • 2 large eggs (150 grams), room temperature
  • 2 teaspoons (8 grams) vanilla extract
  • 1 cup (240 grams) whole buttermilk, room temperature
  • 2½ cups (313 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • ¼ teaspoon (1.25 grams) baking soda
  • Chocolate Glaze (recipe follows)
  1. Preheat oven to 325°F (170°C).
  2. In a large bowl, whisk together granulated sugar, oil, banana, brown sugar, and peanut butter until well combined, about 1 minute. Add eggs and vanilla, and whisk until well combined. Whisk in buttermilk.
  3. In a medium bowl, whisk together flour, baking powder, salt, and baking soda. Gradually whisk flour mixture into sugar mixture until just combined, stopping to scrape sides of bowl. (Do not overmix.)
  4. Spray a 10-cup Bundt pan with baking spray with flour. Pour batter into prepared pan. Tap pan on a kitchen towel-lined surface 4 to 5 times to settle batter and release any air bubbles.
  5. Bake until golden brown, a wooden pick inserted near center comes out clean, and an instant-read thermometer inserted near center registers 205°F (96°C), 50 to 55 minutes, covering with foil after 40 minutes of baking to prevent excess browning. Let cool in pan for 15 minutes. Invert cake onto a wire rack, and let cool completely.
  6. When ready to serve, spoon Chocolate Glaze on top of cooled cake.


4.0 from 1 reviews
Chocolate Glaze
Makes about ¾ cup
  • 4 ounces (113 grams) 60% to 70% cacao bittersweet chocolate, finely chopped
  • ½ cup (120 grams) heavy whipping cream
  • 1 tablespoon (21 grams) light corn syrup
  1. In a small bowl, place chocolate.
  2. In a small saucepan, heat cream and corn syrup over medium heat, stirring occasionally, until steaming. (Do not boil.) Immediately pour over chocolate. Let stand for 5 minutes. Starting in center of bowl, slowly stir with a rubber spatula until well combined. Use immediately. (The glaze thickens as it cools. If you need to soften the glaze again, microwave on high in 10-second intervals, stirring between each, until fluid and smooth. Or place the bowl in warm water, and let stand, stirring occasionally, until fluid and smooth).

Important Bundt Pan Prep:

bundt pan prep on to cooling rackbundt pan prep on to cooling rack release


The post Peanut Butter-Banana Bundt Cake appeared first on Bake from Scratch.

Source link