During the pandemic banana bread had a great »revival«. Everybody made them. Of course, banana bread has been around for much longer. When everyone suddenly had overripe bananas and a lot of time at hand (because they were stuck at home) banana bread was the »hot s***t« to bake. ;P Today I got a slightly modified »banana bread«, you could say. In the shape of a bundt cake – ok, let’s call it what it is: a Banana & Peanut Butter Bundt Cake. Bananas and peanut butter combined. Something you can bake any time of the year.
Banana and peanut butter are a match made in heaven. The sweetness of the banana and the saltiness of peanut butter complement each other perfectly. Of course, you have to like both components to appreciate the combination. Everybody that hates bananas or peanuts will not like this cake – even if you offer them loads of money.
Well… this cake was not baked for those people. Only for the real fans out there. In German bakeries, you will hardly find this combination. There are not many bakes with bananas or peanut butter, and in combination even less.
The cake is nice and moist thanks to bananas and peanut butter. When it comes to decorating the cake you can do whatever you want. Use the glaze from the recipe and decorate with some peanut butter chocolates or use a plain chocolate glaze – either way, you will get a really impressive cake.
If you still have overripe bananas in your kitchen you might want some more recipes for those – check out my banana bread recipes. I got quite a view of those on the blog.
INGREDIENTS / ZUTATEN
For the batter:
9 oz. (250g) very ripe banana, mashed
3.5 oz. (100g) peanut butter* (creamy)
1/2 cup (50g) muscovado sugar*
2 medium eggs
1 tsp. vanilla extract*
2 cups (260g) spelt flour*
3.5 oz. (100g) ground almonds
2 tsp. baking powder
1/4 tsp. salt
1 cup (240ml) plant-based milk (e.g. oats or soy)
For the glaze:
1 oz. (30g) butter, melted
2.1 oz. (60g) peanut butter* (creamy)
1.4 oz. (40g) maple syrup*
some chopped peanuts (optional)
some mini Reese’s peanut butter cups* (optional)
some cocoa nibs* (optional)
Für den Teig:
250g sehr reife Bananen, zerdrückt
100g Erdnussbutter* (cremig)
50g Mascobado Zucker*
2 Eier (M)
1 TL Vanille Extrakt*
260g Dinkelmehl (Type 630)*
100g gemahlene Mandeln
2 TL Backpulver
1/4 TL Salz
240ml Pflanzendrink (z. B. Hafer oder Soja)
Für die Glasur:
30g Butter, geschmolzen
60g Erdnussbutter* (cremig)
40g Ahornsirup*
einige gehackte Erdnüsse (optional)
einige Mini Reese’s Peanut Butter Cups* (optional)
einige Kakaonibs* (optional)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Grease a bundt cake pan* well and dust with some flour. Set aside.
2. Add the bananas to a large bowl and mash. Add the peanut butter, cane sugar, eggs, and vanilla extract and mix until well combined. In a second bowl mix the flour with ground almonds, baking powder, and salt. Add together with the plant-based milk to the large bowl and mix until you got a smooth batter. Transfer to the prepared bundt cake pan, smooth out the top, and bake for 45-50 minutes or until a wooden skewer inserted into the cake comes out clean. Take out of the oven and let cool down in the pan for about 15-20 minutes, then carefully remove and let cool down completely on a wire rack.
3. For the glaze add the butter and peanut butter to a small bowl and melt slowly in the microwave. Add the maple syrup and mix until you get a smooth glaze. The mixture will be a bit runny at first, if you let it cool down a bit it will thicken up. Glaze the cooled cake and decorate with some chopped peanuts, some mini peanut butter cups, and cocoa nibs (optional).
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine Gugelhupfform* gut einfetten und mit etwas Mehl bestäuben. Zur Seite stellen.
2. Die Bananen in eine große Schüssel geben und zerdrücken. Erdnussbutter, Zucker, Eier und Vanille Extrakt hinzufügen und gut verrühren. In einer zweiten Schüssel das Mehl mit den gemahlenen Mandeln, Backpulver und Salz vermischen. Zusammen mit dem Pflanzendrink in die große Schüssel geben und zu einem glatten Teig verrühren. Den Teig in die vorbereitete Gugelhupfform füllen, glatt streichen und dann etwa 45-50 Minuten backen – mit einem Holzspieß testen, ob noch Teig kleben bleibt, und den Gugelhupf erst herausholen, wenn dieser sauber herauskommt. Kuchen aus dem Ofen nehmen und etwa 15-20 Minuten in der Form abkühlen lassen, dann vorsichtig herauslösen und auf einem Kuchengitter komplett auskühlen lassen.
3. Für die Glasur die Butter und Erdnussbutter in einer kleinen Schüssel in der Mikrowelle langsam schmelzen lassen. Den Ahornsirup dazugeben und alles zu einer glatten Masse verrühren. Die Glasur wird vermutlich etwas dünnflüssig sein – einfach etwas abkühlen lassen, dann wird alles etwas fester. Den abgekühlten Kuchen mit der Glasur übergießen und mit einigen gehackten Erdnüssen, Mini Peanut Butter Cups und Kakao Nibs (optional) dekorieren.
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Here is a version of the recipe you can print easily.
Print
Banana & Peanut Butter Bundt Cake
- Prep Time: 00:15
- Cook Time: 00:50
- Total Time: 02:00
- Yield: 1 1x
- Category: Cakes
- Method: -
- Cuisine: United States
- Diet: Vegetarian
Description
Bananas and peanut butter are a great combination – especially in this delicious Banana & Peanut Butter Bundt Cake. It’s simply the best!
Ingredients
For the batter:
9 oz. (250g) very ripe banana, mashed
3.5 oz. (100g) peanut butter* (creamy)
1/2 cup (50g) muscovado sugar*
2 medium eggs
1 tsp. vanilla extract*
2 cups (260g) spelt flour*
3.5 oz. (100g) ground almonds
2 tsp. baking powder
1/4 tsp. salt
1 cup (240ml) plant-based milk (e.g. oats or soy)
For the glaze:
1 oz. (30g) butter, melted
2.1 oz. (60g) peanut butter* (creamy)
1.4 oz. (40g) maple syrup*
some chopped peanuts (optional)
some mini Reese’s peanut butter cups* (optional)
some cocoa nibs* (optional)
Instructions
1. Preheat the oven to 350°F (180°C). Grease a bundt cake pan* well and dust with some flour. Set aside.
2. Add the bananas to a large bowl and mash. Add the peanut butter, cane sugar, eggs, and vanilla extract and mix until well combined. In a second bowl mix the flour with ground almonds, baking powder, and salt. Add together with the plant-based milk to the large bowl and mix until you got a smooth batter. Transfer to the prepared bundt cake pan, smooth out the top, and bake for 45-50 minutes or until a wooden skewer inserted into the cake comes out clean. Take out of the oven and let cool down in the pan for about 15-20 minutes, then carefully remove and let cool down completely on a wire rack.
3. For the glaze add the butter and peanut butter to a small bowl and melt slowly in the microwave. Add the maple syrup and mix until you get a smooth glaze. The mixture will a bit runny at first, if you let it cool down a bit it will thicken up. Glaze the cooled cake and decorate with some chopped peanuts, some mini peanut butter cups, and cocoa nibs (optional).
Notes
Enjoy baking!
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