Banana Bread Bundt Cake

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.

Banana Bread Bundt Cake | Bake or Break

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.

Banana Bread Bundt Cake | Bake or Break

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.

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Disclosure: Quirk Books provided me with a copy of Breakfast for Dinner. All opinions are my own. Post includes affiliate links.

Banana Bread Bundt Cake

Prep Time: 30 minutes

Cook Time: 50 minutes

Yield: 12-16 servings

Banana Bread Bundt Cake

Ingredients

    For the cake:
  • 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
  • For the glaze:
  • 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.

http://www.bakeorbreak.com/2013/02/banana-bread-bundt-cake/
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13 Comments

  1. Jennie February 7, 2013 Reply

    I love pancakes for dinner!

  2. Holiday Baker Man February 7, 2013 Reply

    Reclining on my bed here in Waikiki and came across this post…. Man I need to go and get some breakfast.

  3. 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.

  4. Rhonda Cunningham-Phillips February 7, 2013 Reply

    I love a Denver omelet for dinner!

  5. Rena February 7, 2013 Reply

    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!

  6. Liz February 8, 2013 Reply

    Looks great and I love all the chocolate on top!

  7. Liz February 8, 2013 Reply

    We usually eat omelettes for dinner in our house!

  8. Jenny @ BAKE February 8, 2013 Reply

    I love bundt cakes they’re just so beautiful! this one looks delicious!

  9. Emily February 8, 2013 Reply

    This cake is a brilliant idea! My family’s favorite go to breakfast for dinner is pancakes or quick yogurt biscuits…

  10. Stephanie February 9, 2013 Reply

    We really like breakfast pizzaa…bacon, eggs, cheese and whatever else we have in the fridge!

  11. Tracy T. February 10, 2013 Reply

    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!

  12. jennifer February 12, 2013 Reply

    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!

  13. Faye February 22, 2013 Reply

    I will definitely try this recipe.

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