Some ingredients are meant to be eaten together and peanut butter with bananas are no exception. Peanut Butter Banana Bundt Cake is very moist and loaded with peanuts and peanut butter chips too!
I live in a house where some food items are either consumed at an alarming rate, or completely overlooked and left to die. Bananas are one such food item. We always have bananas in our fruit bowl. Some weeks, we have to buy bananas two or three times, because we eat them up quickly.
Other weeks, I’m stuck with a bunch of bananas that are only fit for a banana bread or the compost. And, really, Dear Reader, how much banana bread can one eat? I needed to find something else to do with these overripe bananas, so I came up with this Peanut Butter Banana Bundt Cake.
BAKING A CAKE
I had just finished baking my Banana Walnut Loaf. This my go-to recipe when I need to use up overripe bananas. It’s so easy! I still had more bananas, so I thought what if I changed/added a few more things to this existing recipe and made something entirely new?
With my mixing bowl and spatula in hand, I started out to work. When them time came to make a decision, I opened my baking cupboards and took a look at what I had on hand.
There was coconut, gumdrops, apricots, dates, and all sorts of dried and candied fruit and berries. But, I didn’t feel like any of those things. I have a big container that I store all of my nuts and seeds in, so I took a look in there. I had a big bag of peanuts, and I had just looked through my chocolate container and saw that I had a bag of peanut butter baking chips.
Bananas love peanut butter, I thought, so I went to my pantry to see if I had peanut butter. I had a big jar of it, so it became just a matter of mixing some of these things into the batter.
I knew I was going to have to switch over to a bundt pan rather than using my loaf pan. The addition of the peanuts, peanut butter baking chips, and the peanut butter itself, would prove to be a yield I knew my loaf pan could not handle. And, that was how this delicious cake came to be! Sometimes, we have to experiment a little in life.
NOT ALL PEANUT BUTTER IS EQUAL
Before you are tempted to send me an email or a comment knocking my choice for peanut butter that is not natural and organic, hear me out! This recipe will not work with natural peanut butter. I repeat, this recipe will not work with natural peanut butter.
There, I said it. Now, if you go ahead and make this recipe using natural peanut butter and it comes out of the oven in a big, wet mess, you cannot blame me.
John.e uses only natural peanut butter, but I do not. I do not like it at all. Yes, it’s healthier and better for me, but I’d rather not eat it at all if I have to choose the natural stuff. I grew up on Kraft or Jiffy peanut butter and it’s the only peanut butter I ever use.
For this cake, you have the choice of smooth peanut butter or crunchy. But, you do not have a choice between all natural and the sugar-laden, mass produced stuff. The cake will not bake and it most certainly will not taste right.
If you are completely against using non-natural peanut butter, as harsh as it may sound, this recipe is most certainly not for you.
ADD-IN INGREDIENTS
I really wanted to bring home the peanut butter taste in this cake. So, not only did I use peanut butter, I also used peanut butter baking chips and chopped peanuts.
Peanut Butter Baking Chips can be found in almost all grocery stores. I know for a fact that you can find them at Walmart and Target. You can also order them online. You can switch them out for chocolate chips if you wish.
When it comes to peanuts, you can use raw, natural peanuts. I happen to think that the roasted peanuts have more flavour. You can always toast your raw peanuts in a dry skillet over medium heat if you wish.
I prefer to use salted peanuts in this cake. The salted peanuts really help to offset the sweetness and adds another layer of flavour. If you prefer, Trader Joe’s has a roasted, 50% salted peanut that is absolutely phenomenal!
CONCLUSION
There you have it! A wonderfully delicious and moist bundt cake that any peanut lover will love. This cake cake be frozen for up to three months. Just be sure to wrap the completely cooled cake twice in plastic wrap and then once in aluminum foil. It works like a charm every time! Enjoy!
Peanut Butter Banana Bundt Cake
Ingredients
- 3 large over ripe bananas, mashed
- 1 cup peanut butter
- 1/3 cup butter, melted and cooled
- 1 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup salted peanuts, roughly chopped
- 1 cup peanut butter baking chips
Instructions
- Preheat oven to 350 degrees. Next, prepare a 6 cup bundt pan by generously coating the inside with non-stick cooking spray. Set aside.
- In a large mixing bowl, use a spatula to mix together all of the following ingredients: mashed bananas, butter, peanut butter, sugar, eggs, and vanilla extract. Mix until smooth.
- Next, add in the flour, baking soda, cinnamon, and salt. Fold into the wet ingredients until well incorporated.
- Once smooth, stir in the peanut butter baking chips and the chopped peanuts.
- Spoon the batter into the prepared bundt pan. Tap the filled pan 3 or 4 times on the counter top to remove air bubbles and to ensure the thick batter has settled into the pan's corners.
- Bake for 45-50 minutes. Test for doneness by inserting a toothpick into the middle of the loaf. If the toothpick comes out clean, the loaf is done, if not, place the loaf back in the oven for an additional 5 minutes.
- Cool completely on a cooling rack before slicing.
Nutrition
Leave a Reply