This peanut butter- banana bundt cake recipe is the best EVER! It is very easy to make, can be mixed in one bowl without the need of a mixer. This recipe is also egg free and can easily be made into a vegan or dairy free cake.
I am a huge fan of anything banana and I have always loved peanuts. Here where I live, banana and roasted peanuts are a winning combo and a healthy snack.
I decided to convert this snack into a cake. Like someone once said, “Anything can be made into a cake”.
While I love my eggs, I have been working to develop recipes without eggs since I have loved ones who are trying to monitor their egg intake. I still bake with eggs but I am always looking for ways to create delicious cake recipes without the need for eggs. This recipe was adapted from my marble cake recipe
If you are looking for the perfect banana cake recipe, you have come to the right place.
HOW TO MAKE PEANUT BUTTER – BANANA BUNDT CAKE RECIPE
This recipe is super easy to make and there are some few tips to bear in mind for this recipe.
All your ingredients should be at room temperature. Using room temperature ingredients would ensure your cake bakes evenly and rises properly. If your ingredients are cold, your cake would not rise properly.
Use a flour based cake releaser to grease your bundt pan. A flour-based cake releaser works perfectly every time I make my bundt cakes. Make sure you grease every part of your pan including the middle and the tiny grooves so your cake does not stick to the pan. If you want to make your own homemade cake releaser, you just mix 1 cup (250g) of shortening, 1 cup (250g) plain flour and 1 cup (250g) of vegetable oil. Make sure you use either gram OR cup measurements to weigh out the ingredients of the cake releaser to ensure accuracy.
I used a smooth peanut butter for this recipe and I used regular peanut butter which already had salt and sugar. You can use a crunchy peanut butter for this but if your peanut butter has no sugar and salt, increase your sugar by 2 tablespoons (20 grams).
This cake also tastes fine without the cinnamon glaze so you can leave the glaze out if you want.
WHAT TYPE OF BANANAS ARE BEST FOR THIS BANANA AND PEANUT BUTTER RECIPE?
You will need to use overripe bananas for this recipe. The blacker the bananas, the more flavour and moisture in your cake. Remember, this recipe doesn’t use any eggs so we are relying on the bananas to sort of do the job of eggs for us (i.e add in moisture and binding the ingredients). The perfect bananas are key to getting this recipe right. For extra moisture, pop your ripe bananas into your freezer until it turns black. Remove them from the freezer once they are black, remove the banana peel and allow them defrost. Use the bananas in your recipe without draining the water from the defrost.
HOW CAN I MAKE THIS RECIPE VEGAN/DAIRY FREE?
Simple! All you need to do is to swap the milk in the recipe for a plant based milk. Soy milk and almond milk would work fine in this recipe. You can use coconut milk but bear in mind this may have an impact on the final flavour of your cake.
STORING YOUR CAKE
This cake freezes very well and can be wrapped in cling film and stored in the freezer. Allow to return back to room temperature before serving.
You can also store this cake in the fridge for up to 3 days. As with the freezer, wrap tightly in cling film and store in the fridge.
If you need any help with this recipe or have any more questions, please let me know in the comments section and I would be happy to help.
If you get to try this recipe, show your creation by tagging #yenumcakery on Instagram or tagging me directly. Would love to see your creations!
Happy Caking! xx
Banana and Peanut Butter Bundt Cake Recipe
- 10 cup bundt pan
For the cake
- 2¾ Cup (330 grams) plain flour
- 3/4 tsp baking soda
- 3 tsp baking powder
- pinch of salt
- 1 tsp cinnamon
- ⅓ cup (60 grams) dark brown sugar
- 1 cup (200 grams) white sugar
- ¾ cup (188 ml) vegetable oil canola oil would work fine too
- 1½ cup (375 ml) whole milk room temperature
- 4 large (280 grams) overripe bananas mashed
- ¼ cup (50 grams) peanut butter
For the cinnamon glaze
- 1 cup (100 grams) icing sugar
- 1 tsp cinnamon
- 1-2 tbsp whole milk depending on consistency you like
- Preheat your oven to 180°c/350°f and grease a 10 cup bundt pan thoroughly with a flour-based cake releaser.
- In a large mixing bowl, sift in your flour, baking powder, and baking soda. Add in your cinnamon, salt, and sugar and mix until combined.
- In a separate bowl, whisk together your oil, milk, bananas, and peanut butter. Don't worry if you still see clumps of banana or peanut butter, you will mix it in further with the dry ingredients.
- Make a well in your dry ingredients and add in your wet ingredient mixture in bits, mixing until combined after each addition.Once all your ingredients have been mixed, you should have a fairly smooth cake batter.
- Pour your cake batter into your prepared cake pan and bake in your preheated oven for 40-45 minutes or until a skewar inserted comes out clean.
- Allow your cake to cool in your pan for 10 minutes before removing to allow cool completely.
Make the Cinnamon Glaze
- In a small bowl, mix together your cinnamon and icing sugar.
- Add your milk, one tablespoon at a time, until you reach your desired consistency.
- Drizzle your cinnamon glaze over your completely cooled bundt cake.