I mentioned a few weeks ago that banana bread is the search term that brings more people to Bake or Break than anything else. It’s a commonly searched-for recipe, and I just happen to have a long-standing love affair going on with banana bread.
Recently, I received a copy of Lindsay Landis’ and Taylor Hackbarth’s new book, Breakfast for Dinner. I have to type that carefully, because the Southern girl in me so wants to type “supper” instead.
You may remember my talking about Lindsay and her previous book, The Cookie Dough Lovers’ Cookbook. These beautiful and delicious Cookie Dough Billionaire Bars are from her fabulous book. That book also inspired this Chocolate Cookie Dough No-Bake Cheesecake.
Her new book is all about breakfast foods designed for dinner time. There are main dishes and sides and such, but I, of course, headed straight for the desserts. And landed happily on this Bundt cake.
I stuck pretty close to the original recipe, with a couple of changes. I substituted some brown sugar for part of the granulated sugar, and I also added some chopped roasted peanuts to the cake to enhance the peanut butter flavor in the glaze.
It’s a beautiful combination of banana bread and cake, all topped off with a chocolate-peanut butter glaze. Perfectly suitable for dessert. Or breakfast, for that matter.
Would you like your own copy of Breakfast for Dinner? The good people of Quirk Books are giving one lucky Bake or Break reader just that! Please see below for how to enter.
Disclosure: Quirk Books provided me with a copy of Breakfast for Dinner. All opinions are my own. Post includes affiliate links.
Ingredients
- 2 & 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 3 very ripe bananas, mashed (about 1 & 1/4 cups)
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup semisweet chocolate chips
- 1/2 cup chopped roasted peanuts
- 3 ounces (1/2 cup) semisweet chocolate chips
- 1/3 cup heavy cream
- 2 tablespoons creamy peanut butter
Instructions
To make the cake:
Preheat oven to 350°. Generously grease a 12-cup Bundt pan. (I use a cooking spray with flour. If you use a different kind of spray, you may want to flour the pan as well & shake out the excess flour.)
Whisk together flour, baking powder, baking soda, and salt.
Using an electric mixer on medium speed, beat butter, sugar, and brown sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in bananas and vanilla.
Reduce mixer speed to low. Gradually add flour mixture in 3 portions, alternating with milk. Begin and end with flour. Mix just until combined. Stir in chocolate chips and nuts.
Pour batter into prepared pan and spread evenly. Bake 40-50 minutes, or until a pick inserted into the center comes out clean.
Cool in pan on wire rack for 10-15 minutes. Then, remove cake from pan to wire rack to cool completely.
To make the glaze:
Place chocolate and cream in a microwave-safe bowl. Microwave at half power in 30-second increments until chocolate melts when stirred. (Alternately, heat in a medium saucepan over low heat until melted.) Add peanut butter and stir until smooth.
Let glaze cool until slightly thickened. Pour over cake. Cover and refrigerate until ready to serve.
Notes
Cake will keep, refrigerated, for up to 3 days.
Recipe adapted from Breakfast for Dinner.
February 7th, 2013 at 1:06 pm
I love pancakes for dinner!
February 7th, 2013 at 3:43 pm
Reclining on my bed here in Waikiki and came across this post…. Man I need to go and get some breakfast.
February 7th, 2013 at 6:58 pm
That looks heavenly. I just posted a peanut butter chocolate chip banana bread the other day that I loved, so this is the dessert version! Can’t wait to try it.
February 7th, 2013 at 8:19 pm
I love a Denver omelet for dinner!
February 7th, 2013 at 11:41 pm
We love all things breakfast! Baked French toast is a new favorite we recently discovered. We have crepes and scrambled egg sandwiches all the time too. Would love this cookbook it sounds great, thanks for the giveaway!
February 8th, 2013 at 8:56 am
Looks great and I love all the chocolate on top!
February 8th, 2013 at 8:57 am
We usually eat omelettes for dinner in our house!
February 8th, 2013 at 10:48 am
I love bundt cakes they’re just so beautiful! this one looks delicious!
February 8th, 2013 at 11:09 am
This cake is a brilliant idea! My family’s favorite go to breakfast for dinner is pancakes or quick yogurt biscuits…
February 9th, 2013 at 5:30 pm
We really like breakfast pizzaa…bacon, eggs, cheese and whatever else we have in the fridge!
February 10th, 2013 at 8:33 pm
OMG sooo good! I substituted sour cream for the milk and walnuts for the peanuts. However, I followed your pan greasing directions despite my learned experience (which told me to grease and FLOUR the pan) and my cake stuck to the pan something awful. So, no golden brown Bundt-y top, it came out divided in two.
Flour the pan!
February 12th, 2013 at 12:18 pm
Hi, Tracy! I’m sorry you had sticking problems. I use Baker’s Joy, which is a cooking spray with flour. I’ve used it for so long that maybe I’d forgotten what a difference it makes! I have updated the recipe to recommend flour if using a more traditional cooking spray. Thanks!
February 22nd, 2013 at 10:50 am
I will definitely try this recipe.