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sliced bundt cake

Peanut Butter Banana Bundt Cake

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 slices
Calories: 1043kcal
Author: Becky Hardin
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. 
Print Recipe


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
  • 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


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


  • 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: 1slice | Calories: 1043kcal | Carbohydrates: 137g | Protein: 17g | Fat: 51g | Saturated Fat: 16g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 1031mg | Potassium: 477mg | Fiber: 4g | Sugar: 98g | Vitamin A: 516IU | Vitamin C: 3mg | Calcium: 169mg | Iron: 3mg