The ultimate Bundt combination! This rich and soft Bundt cake combines all your favorite classic flavors: sweet ripened bananas, peanut butter and bittersweet chocolate for the most delicious yet simple dessert. Referred to as the perfect snacking cake, this easy recipe can be enjoyed all year round and is beautifully baked in our elegant Heritage Bundt Pan. This recipe was created by Bake From Scratch magazine as part of the Bundt of the Month recipe collection.
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:
- 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
Cake:
- 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.
Chocolate Glaze:
- 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).
For endless Bundt recipe inspiration, check out bakefromscratch.com.
This recipe doesn't have any reviews yet. Try it out and let us know what you think!
