Peanut Butter Banana Bundt Cake with Chocolate Chips for a #SundaySupper Cheese, Cake and Cheesecake Event

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It was a loooooong week full of endless work days, relentless rain, capped off with a painful visit to the dentist’s office this morning. I was sitting in that dentist’s chair while the hygienist was scraping what felt like my gums out of my head and I knew that I would give up all facts IMMEDIATELY if I were ever to face torture. As in, don’t even bother tying my hands together and stringing me up, I’ll sing like a canary. Just don’t hurt me!

As I made my way home afterwards with my mouth feeling like it’d been savagely violated, I passed by a flower shop. I usually don’t waste my money on things that I can’t eat but the bright beautiful colours made me smile. Talk about literally stopping to smell the roses. I picked up two bouquets of pretty flowers (name unknown since I have the thumb of death and can’t keep any plants live) and they literally put an extra spring in my step. Sometimes you just need something seemingly simple to take your frazzled mind off of the inanities of life.
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I was also extra happy because I was going to be making this for this week’s Sunday Supper:
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This week, we’re celebrating cheese, cake or cheesecake. All three are delicious on their own and as you’ll see by the amazing recipes being featured, they’re blow-your-socks-off amazing together.

I don’t have too much to say about this cake except the fact that it’s easy to make and even easier to eat.
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Peanut Butter Banana Bundt Cake with Chocolate Chips (adapted from Loaves n Dishes)

**NOTE CORRECTION – when I originally published this post, I forgot to specify the amount of butter in the recipe. It’s been added***

2 1/4 cup all-purpose flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup plus 1 tbsp creamy peanut butter
1/2 cup unsalted butter, room temperature
1 cup packed brown sugar
1 cup mashed ripe bananas (approximately 3 bananas)
3/4 cup buttermilk (I made my own buttermilk by combining 3/4 cup milk with the juice of half a lemon, let stand for 10 minutes, it will thicken up)
2 large eggs
1 tsp vanilla extract
1 cup mini chocolate chips (or whatever size or kind of chocolate you want)

Preheat your oven to 350 degrees F. Grease your bundt pan and set it aside.

In a medium bowl, stir together your flour, baking powder, baking soda, salt and cinnamon. Set it aside.

In a large bowl or the bowl of your stand mixer, cream together the butter, peanut butter and brown sugar until light and fluffy. Add in the mashed bananas and beat together. Add in the eggs and vanilla. Mix well.

The butter, peanut butter and brown sugar - so creamy.

The butter, peanut butter and brown sugar – so creamy.

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The mixture chunks up after you add the banana.  Don't be alarmed - it looks curdled but it'll be fine after you add the flour.

The mixture chunks up after you add the banana. Don’t be alarmed – it looks curdled but it’ll be fine after you add the flour.

Pre-flour stage.

Pre-flour stage.

Add in all of the dry ingredients and buttermilk at once. Mix only until combined. Add the chocolate chips and give it a quick stir to distribute evenly.
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Pour the batter into the prepared pan and bake for 50-60 minutes until a cake tester comes out clean. Remove the cake from oven and let it cool in the pan for about 10 minutes before inverting onto a wire rack to complete cooling.
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Chocolate glaze

3 ounces dark chocolate
2 tbsp unsalted butter
2 tbsp salted caramel

Heat the chocolate and butter in the microwave, using 10 to 15 second increments so you don’t burn the chocolate. Mix together and add the salted caramel. Mix until blended.

I used the caramel because my dear friend, Alice of Hip Foodie Mom gave me this amazing jar of Hot Cakes salted caramel in the foodie package she sent me before Christmas.
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Hot Cakes Molten Chocolate Cakery is in Seattle and according to its website, they “craft organic, classic American comfort desserts and other original and innovative confections.” To say it’s delicious is an understatement. I spooned some direct from the jar to my mouth (I won’t specify the amount for fear of your judgment). It gave the chocolate glaze a richer flavour, although I couldn’t really taste the caramel. Of course, you can always make a glaze with just chocolate and butter, or a ganache with chocolate, whipping cream and butter. Or eat the cake plain. Whatever your heart desires.
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After my bundt cooled, I drizzled it with the chocolate sauce and then covered it with roughly chopped honey roasted peanuts.
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It looks like a giant, glorious, nut-encrusted donut.
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Not to toot my own horn, but day-um! This was phenomenal. The cake is beyond moist – it’s incredibly soft and fragrant. The banana and chocolate flavours dominate but there’s a lovely subtle peanut butter taste that dances on the tip of your tongue. I usually don’t like combining nuts with cake but the honey roasted peanuts adds a wallop of flavour and a fantastic textural contrast. I had to give half of it away otherwise this entire thing would end up in my own pot belly.
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This is a tasty week, people. Make sure to click through everyone’s link for cheesy, cakey, cheesecakey inspiration!

Cheese –
Cakes –
& Cheesecakes
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing our love of Cheese, Cakes AND Cheesecakes!  Our weekly chat starts at 7:00 pm EST!
Follow the #SundaySupper hash tag and remember to include it in your tweets to join in the chat.Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Join us Around the Family Table this Sunday at 7PM Eastern Time and share your favorite Cheese, Cake and Cheesecake Recipes with us!

86 thoughts on “Peanut Butter Banana Bundt Cake with Chocolate Chips for a #SundaySupper Cheese, Cake and Cheesecake Event

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  4. I really dislike going to the dentist too. Every time I leave I feel like half my teeth are gone (cuz they have to scrape off so much of the yucky build up). I have a high tolerance for pain so I may be able to handle the torture to the point where they strap me down and threaten me. I’ll probably sing like canary then. Great minds think alike Nancy, because I just made banana chocolate chip, peanut butter chip doughnuts that turned into muffins into work and everybody loved it. I wish I topped mine with a glaze like yours.

  5. ” The cake is beyond moist – it’s incredibly soft and fragrant. The banana and chocolate flavours dominate but there’s a lovely subtle peanut butter taste” — that says it all! I knew from the ingredients list that it would HAVE to be super moist..it’s banana bread of sorts, in bundt form, with PB and chocolate. Cannot go wrong. And the caramel. Feather in the cap!

  6. Holy crap Nancy!! How did I miss this post?! This has got to be one of the yummiest looking cakes ever…..Peanut butter and chocolate chips…omg. It looks so amazing and so moist. I used to eat chocolate chips thrown into a jar of peanut butter with a spoon, as a kid. The two flavors are remarkable…just as this cake is! Your posts are always guaranteed to have me drooling ;)

    • Hi Simona, thanks for your lovely comments! I’m so glad you dropped by. I’m just checking out your blog and I want every single item of clothing you’re featuring, even if it they ARE for children. You’re making me want to go shopping right now! ;)

  7. “I usually don’t waste my money on things that I can’t eat but the bright beautiful colours made me smile.” <—— ha ha ha ha! I'm the same way!

    I'm one of those weird people who enjoys going to the dentist – I have always looked forward to it… I love the fresh, clean feeling my mouth has for the rest of the day.

    But I love this combo even more – pb, bananas, and chocolate were meant for each other!

    • Hi! I don’t see on your blog an email to contact you. If not, you should add it to your About Me page. ;) But really just wanted to tell you thank you for your comment on my post about my sister. Your experience being a lawyer described her to a tee. And in her later years, we really did feel like she was better off in jail sometimes, sadly. Everything happens for a purpose.
      Thank you for your work with people like that and for sharing that with me.

      • Hi Katrina, I don’t know why it never crossed my mind to put my email address up, thanks for mentioning it. I’ve added it to my “about” page. I was really happy doing that work – it was stressful, of course, but extremely rewarding helping people when I was able to. Thank you once again for sharing that profound, intimate post. I hope you’re enjoying the weekend so far with all your boys :)

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