Banana Bread Bundt CAKE
- 20m Prep Time
- 45m Cook Time
- 1h 20mReady In
A moist banana bread transformed into a bundt cake with chocolate chips and a rich chocolate peanut butter glaze. Perfect for breakfast or dessert.
Ingredients
- 591 ml all-purpose flour
- 4.93 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 237 ml granulated sugar
- 177 ml unsalted butter room temperature
- 2 large eggs room temperature
- 3 very ripe bananas mashed
- 4.93 ml pure vanilla extract
- 118 ml whole milk
- 237 ml semisweet chocolate chips
- 85 g semisweet chocolate chips
- 78.9 ml heavy cream
- 29.6 ml creamy peanut butter
Nutrition (per serving, estimated)
Estimated based off 14 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 60.9 mg
- Iron: 2.27 mg
- Magnesium: 52.4 mg
- Phosphorus: 117 mg
- Potassium: 354 mg
- Zinc: 0.84 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 591 ml all-purpose flour
- 4.93 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 237 ml granulated sugar
- 4.93 ml pure vanilla extract
- 118 ml whole milk
- 237 ml semisweet chocolate chips
- 85 g semisweet chocolate chips
- 78.9 ml heavy cream
- 29.6 ml creamy peanut butter
Prepare
- Bring 177 ml unsalted butter to room temperature
- Bring 2 large eggs to room temperature
- 3 very ripe bananas, mashed
Let's Cook
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Step 1.
Preheat oven to 350°F. Generously butter a standard (12-cup) Bundt pan, making sure to get into all the nooks and crannies. Dust with flour, tapping out any excess.
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Step 2.
In a bowl, sift together 2½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
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Step 3.
In a large mixing bowl or the bowl of a stand mixer, beat 1 cup granulated sugar and ¾ cup (1½ sticks) unsalted butter (room temperature) on medium speed until fluffy, 1 to 2 minutes. Add 2 large eggs (room temperature), one at a time, mixing well after each addition. Scrape down the sides of the bowl, then mix in 3 very ripe bananas (mashed, about 1¼ cups) and 1 teaspoon pure vanilla extract. Add the dry ingredients in three additions, alternating with two additions of ½ cup whole milk, mixing until just incorporated. Fold in 1 cup semisweet chocolate chips.
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Step 4.
Pour the batter into the prepared Bundt pan. Bake for 40 to 50 minutes, or until a toothpick inserted in the deepest part of the pan comes out clean. Place the pan on a wire rack to cool. When the pan is cool enough to handle (about 15 minutes), invert the pan over the wire rack; the cake should come out cleanly. Let the cake cool completely.
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Step 5.
While the cake cools, prepare the glaze: In a small saucepan, warm 3 ounces (½ cup) semisweet chocolate chips and ⅓ cup heavy cream over low heat, stirring occasionally, until melted. Add 2 tablespoons creamy peanut butter and stir until smooth. Let the glaze cool until it has thickened slightly (it should be pourable but not runny), about 10 minutes.
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Step 6.
Pour the glaze over the cooled cake, allowing it to drip down the sides. Refrigerate the glazed cake in an airtight container for up to 3 days until ready to serve.