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Chocolate Chip Peanut Butter Banana Bundt Cake

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

Chocolate Chip Peanut Butter Banana Bundt Cake

Overripe bananas are a gift and transform simple pantry ingredients into rock star desserts and quick breads. In this cake chocolate chips, peanut butter and bananas are a classic combination that always hits the spot. How to make Chocolate Chip Peanut Butter Banana Bundt Cake: (Scroll down for full printable recipe.)

  • Prepare Pan – Preheat the oven to 350°F. Butter and flour a standard 12 cup bundt pan or spray with baking spray. Set aside.
  • Creamed Ingredients: Cream together butter, peanut butter, granulated sugar, brown sugar and vanilla. Beat for 2 minutes or until creamy and fluffy.
  • Eggs – Add eggs one at a time beating well after each addition.
  • Flour – 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.
  • Bananas – Mix-in the mashed bananas and mini chocolate chips by hand.
  • Transfer to Pan – Spread evenly into the bundt pan.
  • 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.
Chocolate Chip Peanut Butter Banana Bundt Cake


How to Make the BEST Chocolate Chip Peanut Butter Banana Cake

  • Ingredients you’ll need to make homemade Chocolate Chip Peanut Butter Banana Bundt Cake: Salted butter, creamy peanut butter, granulated sugar, light brown sugar, pure vanilla extract, large eggs, self-rising flour, buttermilk, ripe bananas, mashed (to equal about 2 cups) and mini chocolate chips.
  • Kitchen tools you’ll need: Bundt pan, stand mixer or hand mixer, medium bowl, large bowl, measuring cups and spoons and cooling rack.
  • 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 this cake for breakfast or dessert 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.
  • Store Chocolate Chip Peanut Butter Banana Bundt Cake in an airtight container chilled for up to 5 days.
how to make Chocolate Chip Peanut Butter Banana Bundt Cake

More Bundt Cake Recipes to Make

Chocolate Chip Peanut Butter Banana Bundt Cake on a cooling rack

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Helpful Kitchen Items:

Chocolate Chip Peanut Butter Banana Bundt Cake

Prep Time15 minutes
Cook Time1 hour
Cooling time4 hours
Total Time5 hours 15 minutes
Course: Cake, Dessert
Cuisine: American, Southern
Keyword: banana-cake-recipe, chocolate-chip-peanut-butter-banana-cake, chocolate-chip-peanut-butter-bundt-cake
Servings: 12 pieces
Calories: 504kcal
Author: Melissa Sperka

Ingredients

  • 1/2 cup salted butter softened
  • 2/3 cup creamy peanut butter
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 tsp pure vanilla extract
  • 3 large eggs
  • 3 cup self-rising flour
  • 2/3 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.
  • 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
Tried this recipe?Mention @melissassk or tag #melissassk!

15 Comments

  1. 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!

    1. 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.

  2. 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!

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