Elvis was right!! Peanut butter and Banana is an awesome combination!! Starting the BUNDT CAKE month with Banana Bundt Cake with Peanut Butter Frosting!! 
Mmm…mmm…mmm….
WHOA MOMMA! How awesome is this Bundt Cake!! Especially when you add the peanuts and the fresh bananas!! The combination of sweet and salty is just amazing. And you’re eating fruits!! That counts for your daily dose of fruit, right?! ?
Besides peanut butter and bananas, here are my favorite flavor combinations.
- Strawberry and chocolate (Chocolate dipped strawberries, anybody?!)
- Peach and vanilla ice cream (It just makes it tastes even better!0
- Apple and cinnamon (Apple Pie, of course)
- Fig jam and goat cheese (My favorite in a charcuterie board)
- Mango and Tajin (I can just eat this again and again!)
Those are mine, what are yours? Alrighty, let’s get back to business! Let’s make this amazing Banana Bundt Cake with Peanut Butter Frosting!!
Beat the butter until it’s smooth and creamy. Then add in the sugar and mix again. Remember to always scrape the side and the bottom of the bowl. Sometimes the paddle doesn’t always mix everything together so it’s just a quick step that ensures an even mix. Then add the egg one at a time and mix again.
Once the eggs are incorporated, add in the vanilla extract and mix again.
Add in the mashed bananas into the mixture. It will look curdled but it will be ok.
Alternatively add half of the dry ingredients and half of the sour cream. Mix again.
Then pour into the prepared Bundt Cake and bake for about 55-65 minutes, until a toothpick or skewer inserted into the center comes out clean.
Make the peanut butter frosting and decorate the bundt cake!!
To make it even prettier, add fresh bananas and roasted peanuts! Oh when you eat that bite that has everything, yummmmmmm!!!!
Happy Baking!!
| Servings |
14 servings
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- 3 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 2/3 cups granulated sugar
- 2 tsp pure vanilla extract
- 2 large eggs
- 1 3/4 cups mashed very ripe bananas approx 4-5 bananas
- 1 cup sour cream
- 5 tbsp butter at room temperature
- 1 cup creamy peanut butter
- 1 cup confectioners sugar
- 1/3 cup heavy cream at room temperature
- 1 tsp pure vanilla extract
- 1/4 tsp salt
Ingredients
Banana Bundt Cake
PEANUT BUTTER FROSTING
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- Preheat oven to 350°F. In a large bowl, combine flour, baking soda and salt. This is the flour mixture. Set aside.
- With a hand mixer or stand mixer fitted with a paddle attachment, beat butter until smooth and creamy.
- Add sugar and beat for another minute, at medium speed. Scrape the sides and bottom of the stand mixer bowl to make sure everything is mixed evenly.
- Add vanilla, then beat in 1 egg at a time. Mix in the mashed bananas (the mixture might curdle, that's ok).
- Add half of the dry ingredients and sour cream then mix. Repeat one more time and mix just until it comes together.
- Spray the 12-cup bundt pan with no stick baking spray. Add the batter to the pan. Tap the pan on the counter a couple times (to remove air bubbles), then smooth out the top with a spatula.
- Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean.
- Place the pan on a wire rack and gently push away the cake from its sides.
- Invert it and leave it inside the cake pan. Let it cool for about 10 minutes in the pan. Then using an oven mitt, take out the pan gently, be careful not to disturb the shape of the cake.
- In a stand mixer bowl, beat the butter on medium speed until creamy, about 2 minutes.
- Add the peanut butter, confectioners’ sugar, heavy cream, vanilla extract, and salt while the mixer is on low.
- Increase to high speed and beat for 3 full minutes. Add more confectioners’ sugar if frosting is too thin or another tablespoon of cream if frosting is too thick.
- Decorate the cake with the frosting, fresh bananas and roasted peanuts.
Adapted from : Celebrating Sweets and Sally's Baking Addiction
