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.
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Peanut Butter-Banana Bundt Cake
Ingredients
- 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
Instructions
- Preheat oven to 325°F (170°C).
- 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.
- 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.)
- 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.
- 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.
- When ready to serve, spoon Chocolate Glaze on top of cooled cake.
Chocolate Glaze
Ingredients
- 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
Instructions
- In a small bowl, place chocolate.
- 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:
This looks so delicious! What is the best way to store this cake and how long would you estimate it will keep?
Hi Brooke! Without the ganache it can stay out at room temp (covered), but once the ganache is on top it should be refrigerated. 4 days at room temp. 5 to 7 in fridge. Let us know if you have other questions! Thanks!
Is the peanut butter commercial (e.g. Jif, Skippy) or unsweetened natural with oil on top?
Hi Julia,
We used Jiff when testing and developing this recipe!
I made this today. I gave it 4 stars rather than 5 just because I really can’t taste the peanut butter. It is delicious, moist and the flavor of the banana and chocolate is wonderful. But I was hoping for more peanut butter flavor, because it’s such a great combo. I would definitely recommend it, though
I made this cake to use up some overripe bananas. It was a HUGE hit! The crumb was soft and delicate but not falling apart. I didn’t use the ganache and just sprinkled powered sugar on top. I would definitely make this cake again!