Peanut Butter-Banana Bundt Cake – Bake from Scratch

Peanut Butter Banana Bundt Cake recipe baking

This peanut butter banana magnificence amps up the normal pairing by baking the 2 components right into a delightfully comfortable cake with a splendidly wealthy crumb. Ripened bananas, with notes of vanilla and honey, are mashed and used so as to add an unbelievable depth of taste and moist texture. Vanilla and buttermilk lend a fragile spice and tender crumb that additional carry out the peanut butter-banana match. Baked within the Nordic Ware Heritage Bundt® Pan, every swirl is baked to a golden brown. As soon as out of the oven, this stir-together Bundt is roofed with a scrumptious, velvety Chocolate Glaze created from bittersweet chocolate, heavy whipping cream, and lightweight corn syrup, including simply the correct quantity of sweetness to the outside. With grooves and peaks that gracefully maintain the glaze, this cake is elegant sufficient to be the centerpiece of a desk or proper at dwelling on the kitchen counter for snacking.

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Peanut Butter Banana Bundt Cake whole on marble recipe


Peanut Butter-Banana Bundt Cake

  • 1 cup (200 grams) granulated sugar
  • ¾ cup (168 grams) impartial oil
  • ⅔ cup (185 grams) mashed very ripe banana (about 2 medium bananas)
  • ½ cup (110 grams) firmly packed mild brown sugar
  • ½ cup (128 grams) creamy peanut butter
  • 2 massive eggs (150 grams), room temperature
  • 2 teaspoons (8 grams) vanilla extract
  • 1 cup (240 grams) entire 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 big bowl, whisk collectively granulated sugar, oil, banana, brown sugar, and peanut butter till nicely mixed, about 1 minute. Add eggs and vanilla, and whisk till nicely mixed. Whisk in buttermilk.
  3. In a medium bowl, whisk collectively flour, baking powder, salt, and baking soda. Steadily whisk flour combination into sugar combination till simply mixed, stopping to scrape sides of bowl. (Don’t overmix.)
  4. Spray a 10-cup Bundt pan with baking spray with flour. Pour batter into ready pan. Faucet pan on a kitchen towel-lined floor 4 to five occasions to settle batter and launch any air bubbles.
  5. Bake till golden brown, a wood choose inserted close to middle comes out clear, and an instant-read thermometer inserted close to middle registers 205°F (96°C), 50 to 55 minutes, protecting with foil after 40 minutes of baking to stop extra browning. Let cool in pan for quarter-hour. Invert cake onto a wire rack, and let cool fully.
  6. When able to serve, spoon Chocolate Glaze on prime of cooled cake.



Chocolate Glaze

  • 4 ounces (113 grams) 60% to 70% cacao bittersweet chocolate, finely chopped
  • ½ cup (120 grams) heavy whipping cream
  • 1 tablespoon (21 grams) mild corn syrup
  1. In a small bowl, place chocolate.
  2. In a small saucepan, warmth cream and corn syrup over medium warmth, stirring often, till steaming. (Don’t boil.) Instantly pour over chocolate. Let stand for five minutes. Beginning in middle of bowl, slowly stir with a rubber spatula till nicely mixed. Use instantly. (The glaze thickens because it cools. If it is advisable soften the glaze once more, microwave on excessive in 10-second intervals, stirring between every, till fluid and clean. Or place the bowl in heat water, and let stand, stirring often, till fluid and clean).


Vital Bundt Pan Prep:

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


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