Easy Peanut Butter Banana Bundt Cake

Peanut Butter Banana Bundt Cake is the most perfect cake recipe ever. Peanut butter and banana is one of those classic flavor combinations you just can’t beat, and when you add peanut butter icing and mini chocolate chips into the equation, YUM! This peanut butter banana pudding cake is great for any occasion, and easy enough for new bakers. 

Peanut Butter Banana Bundt Cake

Peanut Butter Banana Bundt Cake is a delicious and simple recipe that everyone will love. This peanut butter and banana pudding cake is so rich, so moist, and so tasty!

I’ve come a long way on this cooking journey of mine. I first made this Peanut Butter Banana Bundt Cake back when I was SUPER new to baking…and new to basically everything that happens in the kitchen outside of eating for that matter. But I made this easy cake recipe stress free, and it gave me a big confidence boost!

Peanut butter and banana is such a classic and delicious combination of flavors. There’s just something about that sweet and salty mix, and alllll that creaminess blended into one tasty dish. I think my Peanut Butter Banana Smoothie and my Banana Bread recipe with Peanut Butter Glaze are both proof of the amazingness of these two ingredients when mixed together.

This Peanut Butter Banana Pudding Cake recipe is a great dessert for just about any occasion. The peanut butter icing and mini chocolate chips sprinkled on top add an extra edge of flavor, plus they make this bundt cake look SO beautiful.

This Peanut Butter Banana Bundt Cake is creamy, moist, and oh so delicious. Make this easy cake recipe for just about any occasion, and everyone will devour it!

Easy Bundt Cake Recipe

My friend Krissy made this Peanut Butter Banana Bundt Cake for a recent get-together, and I had to have the recipe IMMEDIATELY. I even took two pieces home! This recipe originally came from a blog called Mix and Match Mama.

She has taken one technique for (the perfect) easy bundt cake recipe, and come up with 100 different flavor combinations. It’s seriously genius, because you can never have enough easy cake recipes! I made a couple little changes and added the chocolate chips, because chocolate instantly makes everything better.

This Peanut Butter and Banana Pudding Cake has become a favorite of mine, and it’s always a hit at holiday celebrations (this is so perfect for Easter!).

Peanut Butter Banana Pudding Cake

The secret to this Peanut Butter Banana Bundt Cake is using 2 packets of instant pudding in every cake. I’m telling you, amazing! It adds so much moisture, and such a rich creamy texture.

I brought this peanut butter and banana pudding cake to Pat’s family’s Easter dinner this afternoon, and I’m pretty sure everyone thought it was a little strange there was a piece already taken out…but I couldn’t resist! If you’re like me and a tad nervous to jump head first into the world of baking, than this cake is for you. It’s a guaranteed success, and you don’t have to tell anyone that it’s not baked fully from scratch! Peanut Butter Banana Bundt Cake….made in heaven!

How to Make Peanut Butter Banana Bundt Cake

Now comes the fun part. We get to make this Peanut Butter Banana Bundt Cake STRESS-FREE! Well, maybe eating it is the real fun part, but this is a necessary step in that process. Grab your box of yellow cake mix, some instant banana pudding, peanut butter, mashed bananas, and the last couple if ingredients to get started.

1. Use an electric mixer (or stand mixer) to combine the cake mix, oil, eggs, water, and instant pudding.
2. Then add in the mashed bananas and peanut butter and mix until the batter is smooth.
3. Pour batter into a greased bundt cake pan.
4. Bake at 350°F for 40-45 minutes.
5. Once cooked, let the cake cool for 10 minutes, then flip it out of the pan.
6. To make the icing, combine powdered sugar, butter, and milk, then add in the peanut butter and mix into a smooth consistency.
7. When the cake has cooled completely, spread on the icing and sprinkle on the chocolate chips.

This Peanut Butter Banana Bundt Cake is SO good, everyone is going to want to (at least) two slices. So don’t expect this cake to last long!

This delicious and easy Peanut Butter Banana Bundt Cake is the absolute perfect cake to serve for any occasion. No one can resist peanut butter and banana!

See the recipe card below for details on how to make Peanut Butter Banana Bundt Cake. Enjoy!

If you like this recipe, try these other favorite cake recipes:

• Chocolate Peanut Butter Cup Pound Cake
• Best Turtle Cake Recipe
• Oreo Poke Cake
• Brown Sugar Pound Cake with Brown Sugar Icing
• Banana Split Dump Cake
• Old Fashioned Oatmeal Cake
• Brown Butter Banana Bread
• Best Banana Cake with Kahlua Cream

Recipe Card

Peanut Butter Banana Bundt Cake

4.84 from 6 votes

Prep: 15 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr

Servings: 8 slices

Author: Becky Hardin

Print Rate Pin Save Saved

Peanut Butter Banana Bundt Cake is the most perfect cake recipe ever. Peanut butter and banana is one of those classic flavor combinations you just can't beat, and when you add peanut butter icing and mini chocolate chips into the equation, YUM! This peanut butter banana pudding cake is great for any occasion, and easy enough for new bakers. 

Save this recipe!

Enter your email and we’ll send the recipe directly to you, plus new recipes weekly!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Go

Equipment

• Kitchen Scale (optional)
• 10-Cup Bundt Pan
• Stand Mixer

Ingredients 

1x2x3x

For the cake

• ▢ 15.25 ounces yellow cake mix 432 grams (1 box)
• ▢ 6.8 ounces instant banana pudding 192 grams (2 small boxes)
• ▢ ½ cup vegetable oil 100 grams
• ▢ 1¼ cups water 284 grams
• ▢ 4 large eggs 200 grams
• ▢ ¾ cups peanut butter 203 grams
• ▢ 2 bananas mashed

For the Icing

• ▢ 3 cups powdered sugar 339 grams
• ▢ ½ cup unsalted butter 113 grams, room temperature (1 stick)
• ▢ 3 tablespoons skim milk 43 grams
• ▢ ¾ cups low-fat peanut butter 203 grams
• ▢ ¼ cup mini chocolate chips 43 grams, optional

Instructions 

For the Cake

• Preheat oven to 350°F. Grease or spray a 10-cup Bundt cake pan (I love the new olive oil cooking spray).
• In the bowl of a stand mixer fitted with the paddle attachment, combine the cake mix, puddings, oil, water, and eggs. Add in the peanut butter and mashed bananas and mix until smooth.
  15.25 ounces yellow cake mix, 6.8 ounces instant banana pudding, ½ cup vegetable oil, 1¼ cups water, 4 large eggs, ¾ cups peanut butter, 2 bananas
• Pour the batter into the prepared cake pan and bake 40-45 minutes, or until a toothpick inserted into the center comes out clean.
• Once the cake has cooled for at least 10 minutes, flip it over and place it on a platter or plate. Allow to cool completely before adding icing.

For the Icing

• While the cake cools, combine the powdered sugar, butter, and milk in the bowl of a stand mixer fitted with the whisk attachment. Add the peanut butter and mix until fluffy and smooth. If the icing seems too thick, add more milk, 1 tablespoon at a time, until the desired consistency is achieved.
  ¾ cups low-fat peanut butter, 3 cups powdered sugar, ½ cup unsalted butter, 3 tablespoons skim milk
• Once the cake is completely cooled, ice liberally with the icing. The more, the better :)
• Sprinkle with mini chocolate chips, if desired, then slice and serve.
  ¼ cup mini chocolate chips

Becky's Tips

• Be sure to grease the Bundt pan well; otherwise, your cake will stick to the pan.
• Use your favorite brand of yellow cake mix. A 16.25-ounce box will also work.
• Be sure to use instant banana pudding mix, not regular!
• The icing is intended to be lighter than the cake, which is why I used low-fat peanut butter and skim milk. You can use full-fat ingredients for a more indulgent icing.

Storage: Store peanut butter banana bundt cake in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 4 months.

Serving: 1sliceCalories: 1043kcalCarbohydrates: 137gProtein: 17gFat: 51gSaturated Fat: 16gPolyunsaturated Fat: 14gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 113mgSodium: 1031mgPotassium: 477mgFiber: 4gSugar: 98gVitamin A: 516IUVitamin C: 3mgCalcium: 169mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!