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.
½cupunsalted butter113 grams, room temperature (1 stick)
3tablespoonsskim milk43 grams
¾cupslow-fat peanut butter203 grams
¼cupmini chocolate chips43 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
Notes
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.