Now that my friend Jill has me totally hooked on bundt cakes it seems as though I am constantly on the lookout for new bundt cake recipes. A recent search on the internet turned up this peanut butter and banana cake. I am crazy about banana cake and peanut butter and banana sandwiches were a childhood favorite (actually, they still are a favorite) so I knew I had to try this.
The recipe calls for peanut butter filled DelightFulls which are chocolate morsels filled with peanut butter. They are made by Nestle Toll House and actually come in about 6 flavors of filling. I went to about 5 different stores and couldn’t find them in any flavor so I decided to just use regular semi-sweet morsels and peanut butter morsels and just use half the amount called for of each. I think it worked out fine. I imagine you could used mini Reeses peanut butter cups and chop them up and get the same flavor. It all seems good to me.
It is an easy cake to put together and has a nice rich banana flavor which is nicely set off by the chocolate and peanut butter chips. In all honesty I think I would like it just as well as plain banana cake. See what you think.
PEANUT BUTTER BANANA BUNDT CAKE
For the cake
4-5 overly ripe bananas (about 1 ½ cups)
1 cup light brown sugar, packed
1 stick unsalted butter, room temperature
1/4 cup neutral oil, like canola or safflower
2 large eggs, room temperature
2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla extract
1 (9 ounce) package peanut butter filled DelightFulls™, divided
1 tablespoon all purpose flour
For the glaze
½ cup confectioner’s sugar
1 tablespoon whole milk
1 tablespoon creamy peanut butter
½ teaspoon vanilla extract
For the cake
Take ½ cup of the DelightFulls™ from the bag and chop into halfs and ¼ pieces. Set aside.
In a small bowl, toss together the remaining DelightFulls™ and 1 tablespoon flour to coat the morsels. Set aside.
Preheat oven to 350°. Spray a small bundt pan with non-stick baking spray. Set aside.
In a small mixing bowl, whisk together the flour, baking powder and salt for 30 seconds to distribute the leavening.
In the bowl of a food processor, puree the bananas until smooth. Add the oil and then the eggs, one at a time, mixing until combined. Add the vanilla.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter until light and fluffy. Scrape down the bottom and sides of the bowl and mix again for 30 seconds.
Add the banana mixture and mix to combine.
Add the flour, all at once, and mix on low until just combined and smooth.
Pour 1/3 of the batter into the prepared bundt pan. Sprinkle ½ of the flour coated morsels over the batter. Pour 1/3 of the batter over the morsels and sprinkle with the remaining flour-coated morsels and top with the remaining batter.
Bake for 1 hour to 1 hour and 15 minutes or until the cake springs back when gently poked and a wooden skewer comes out clean.
Turn the warm cake out onto a serving platter. Allow to cool completely.
For the glaze
In a small bowl, stir together the confectioner’s sugar, peanut butter, milk, vanilla and salt until smooth. Spoon over the cooled cake and sprinkle with the reserved, chopped DelightFulls™.