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.
I was also extra happy because I was going to be making this for this week’s Sunday Supper:
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.
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.
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.
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.
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.
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.
After my bundt cooled, I drizzled it with the chocolate sauce and then covered it with roughly chopped honey roasted peanuts.
It looks like a giant, glorious, nut-encrusted donut.
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.
This is a tasty week, people. Make sure to click through everyone’s link for cheesy, cakey, cheesecakey inspiration!
- Garlic and Goat by Supper for a Steal
- Quick and Easy Homemade Cottage Cheese by The Meltaways
- Homemade Velveeta Cheese by Juanitas Cocina
- Cheesy Spinach and Artichoke Dip with Parmesan Crisps by BigBearsWife
- Irish Cheese Soufflés by girlichef
- Paneer Tikka Masala by Kimchi Mom
- Creamy Meyer Lemon Pasta with Homemade Ricotta and Broccoli by The Girl in the Little Red Kitchen
- Ricotta Croquettes by Basic N Delicious
- Cheeseburger Soup by Dinners Dishes and Desserts
- Cherry Blossom Crescents by The Ninja Baker
- Saag Paneer! Golden Roasted Ricotta In Savory Spinach Sauce by Sue’s Nutrition Buzz
- Sourdough Cheese Crackers by Curious Cuisiniere
- Basil Balsamic Strawberries & Whipped Feta Grilled Cheese by Cupcakes & Kale Chips
- Lox and Cream Cheese Mini Omelettes by Cindy’s Recipes and Writings
- Buffalo Cream Cheese Stuffed Chicken by In The Kitchen With KP
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- Paneer Indian Cottage Cheese Pancake by Masala Herb
- Crepes with Strawberry Mascarpone Cream Filling by Soni’s Food
- Roasted Pears with Pecorino by Happy Baking Days
- Pan-Fried Halloumi Cheese Salad by The Catholic Foodie
- Chevre Torte with Mango and Sweet Pepper Salsa by Noshing with the Nolands
- Carrot Cake with Cream Cheese Frosting by Hezzi D’s Books & Cooks
- Sour Cream Chocolate Chip Cake by Gourmet Drizzles
- Dairyfree Ice Cream Cake by Galactosemia in PDX
- KitKat Chocolate Cake by The Urban Mrs.
- Old Fashioned Caramel Cake by There and Back Again
- Peanut Butter Banana Bundt Cake with Chocolate Chips by Gotta Get Baked
- Flourless Chocolate Bean Cake by Vintage Kitchen
- Dense Chocolate Cherry Cake by What Smells So Good?
- Tequila Lime Cupcakes by Mama Mommy Mom
- Almond Polenta Cake by Shockingly Delicious
- Salmon Cakes by Family Foodie
- Banana Split Bundt Cake with Chocolate Glaze by NeighborFood
- Kit Kat Cheesecake Brownies by Chocolate Moosey
- Reese’s Chocolate Peanut Butter Bundt Cake by Daily Dish Recipes
- Nutella Cheesecake Brownies by The Foodie Army Wife
- Individual Strawberry and White Chocolate Cheesecakes by Small Wallet Big Appetite
- Grasshopper Cheesecake Bars by That Skinny Chick Can Bake
- Chocolate Covered Cherry Cheesecake by Magnolia Days
- Mini Toddler Cherry Cheesecakes by In the Kitchen with Audrey and Maurene
- Mocha Cheesecake by The Lovely Pantry
- Lime Cheesecake Bites by Peanut Butter and Peppers
- No-Bake Banana Sundae Cheesecake by The Messy Baker
- Mini Raspberry Cheesecakes with White Chocolate Crusts by Cupcakes and Pearls
- Savory Shrimp Cheesecake with Herbs and Garlic by Food Lust People Love
- Cheesecake au Baileys by Baker Street
- Tiny Turtle Cheesecakes (No Bake) by Cravings of a Lunatic
- Peanut Butter and Chocolate Chip Mini Cheesecakes by Cookistry
- Chocolate Cheesecake Bites by Mom, What’s For Dinner?