This homemade Chocolate Chip Peanut Butter Banana Bundt Cake will put overripe bananas to use in the most delicious way. Serve it warm, at room temperature or chilled with a tall glass of milk.
Chocolate Chip Peanut Butter Banana Bundt Cake
Overripe bananas are a gift and transform simple pantry ingredients into rock star desserts and quick breads. When I have some on the counter, it forces me to think of uses for them to avoid throwing them away. That usually results in something quite yummy indeed. Chocolate chips, peanut butter and bananas are a classic combination that always makes my family happy.
Helpful Tips for Making Chocolate Chip Peanut Butter Banana Cake
- This batter for this bundt cake can be divided and baked in 2 standard size loaf pans. Loaves will bake differently so, check around 45 minutes for doneness and adjust time from there.
- You can use standard chocolate chips in the same amount for this recipe.
- I serve this cake without a glaze but, if you'd like to gild the lily a drizzle of melted chocolate would do nicely.
- You could use chunky peanut butter in this cake, if preferred.
- Enjoy with a cup of coffee, tea or a glass of cold milk.
- This bundt cake can be baked, cooled and then frozen tightly wrapped for up to 2 months.
Other Bundt Cake Recipes to Try
In my kitchen, bundt cakes will never go out of style. Quite the contrary, as there are so many beautiful pans and shapes to make suitable for any occasion. Other popular bundt cake recipes you may enjoy:
- Caramel Bundt Cake
- Chocolate Turtle Bundt Cake
- Lemon Butter Bundt Cake
- Strawberry Pound Cake with Vanilla Cream Glaze
- Key Lime Bundt Cake from Life in the Lofthouse
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Helpful Kitchen Items:
Chocolate Chip Peanut Butter Banana Bundt Cake
Servings: 12 pieces
Calories: 504kcal
Ingredients
- ½ cup salted butter softened
- ⅔ cup creamy peanut butter
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 teaspoon pure vanilla extract
- 3 large eggs
- 3 cup self-rising flour
- ⅔ cup buttermilk
- 4 medium ripe bananas, mashed (to equal about 2 cups)
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F. Butter and flour a standard 12 cup bundt pan or spray with baking spray. Set aside.
- Using an electric mixer, cream together butter, peanut butter, granulated sugar, brown sugar and vanilla. Beat for 2 minutes or until creamy and fluffy.
- Add eggs one at a time beating well after each addition.
- On low speed, add the flour alternately with the buttermilk. Stop and scrape the sides of the bowl as needed.
- After all is added increase the speed of the mixer and beat for 1 minute or just until combined.
- Mix-in the mashed bananas and mini chocolate chips by hand.
- Spread evenly into the bundt pan, bounce to level and release air.
- Bake for 1 hour or until a cake tester inserted into the center shows moist crumbs. Cool in the pan on a baking rack for 1 hour then remove from the pan and cool completely.
- Store in an airtight container at room temperature or chilled.
Nutrition
Serving: 1piece | Calories: 504kcal | Carbohydrates: 72g | Protein: 11g | Fat: 21g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 180mg | Potassium: 322mg | Fiber: 3g | Sugar: 42g | Vitamin A: 385IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 1mg
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My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Susan
My husband does not like cream cheese. Could I use peanut butter instead?
Melissa
There's no cream cheese in this recipe. It does call for peanut butter, yes.
Ashlee
Are you able to use this in a regular cake pan instead of a bundt pan?
Melissa
Sure, you can make it any shape you like, just consider the baking time and adjust accordingly.
Donna Bardocz
Hi Melissa! I made this lovely cake today and it was really moist and tasty! My hubby loved it and had two hunks right away! Winner! I put it up against my best banana bread and he said it was best!
Melissa
Hi Donna! I consider that high praise, thanks so much. It's wonderful to hear from you!
irene
Hi, I have a question about the butter, is salted or unsalted, thanks
Melissa
HI Irene in this cake you can use either/or. I know some bakers are finicky about controlling the salt in their baked goods but, honestly I've made this cake both ways and don't see much of a difference. Whatever you have on hand will be fine.
irene
Hi Melissa, thanks for your answer, i will do it right now!!
Melissa
No problem at all I'm always happy to help. ☺
Kathy
If I don't have self rising flour, do I add baking powder?
Melissa
Yes, you would need to add 1 1/2 teaspoon of salt and 1 Tbsp baking powder and 1/2 tsp baking soda.
Melissa
Hi Serena, I know if I froze every banana before it became useless I would run out of space, too! Happy baking, Melissa
Serena Bakes Simply From Scratch
I've been collecting a freezer full of banana's and have been trying to use them up! I made 2 loaves of banana bread and a banana cake and still have a ton! I'm pinning this one to make next! I love the addition of chocolate and peanut butter!