Bananas and peanut butter are a great combination – especially in this delicious Banana & Peanut Butter Bundt Cake. It’s simply the best!
For the batter:
9 oz. (250g) very ripe banana, mashed
3.5 oz. (100g) peanut butter (creamy)
1/2 cup (50g) raw cane 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)
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).
Keywords: cake, banana, peanut butter, peanuts