Chocolate Chip Peanut Butter Banana Bundt Cake

This moist Peanut Butter Banana Bundt Cake is packed with peanut butter and chocolate chips for a delicious way to use overripe bananas.

Course Cake, Dessert

Cuisine American, Southern

Keyword banana-cake-recipe, chocolate-chip-peanut-butter-banana-cake, chocolate-chip-peanut-butter-bundt-cake

Prep Time 15

Cook Time 1

Cooling time 4

Total Time 5 15

Servings pieces

Calories 504kcal

Author Melissa Sperka

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 on medium speed, cream together butter, peanut butter, granulated sugar, brown sugar and vanilla extract. Beat for 2 minutes or until creamy and fluffy.
To the creamed mixture 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 30-60 seconds or just until combined and no flour remains.
Use a large rubber spatula to stir in the mashed bananas and mini chocolate chips by hand. Pour batter evenly into the prepared bundt pan.
Bake for 1 hour or until a cake tester inserted into the center shows moist crumbs. Let cake cool in the pan on a wire rack for 20 minutes, then turn cake out onto the wire rack to cool completely.
Store in an airtight container at room temperature or chilled.

Flour - If you don't have self-rising flour on hand you can adapt using all purpose flour. When doing so, add 2 teaspoons baking powder, 1 teaspoon baking soda nand 1/2 teaspoon salt. Sift these dry ingredients together then proceed with the recipe as written.
Chocolate Chips - You can use classic semi sweet chocolate chips, milk chocolate chips or dark chocolate chips. Use the same amount for this recipe.
Peanut Butter - You could experiement with this cake using alternate nut butters like almond butter.
Creamy Peanut Butter - You could use chunky peanut butter but creamy will give you the best texture.
Butter - You can use salted butter or unsalted butter.
Pan Options - This batter for this bundt cake can be divided and baked in 2 standard size 8-inch loaf pans. The cake batter will bake more quickly in a loaf pan, so check the center with a toothpick around 45 minutes, then add to the baking time from that point.
Chocolate Glaze - I serve this cake without a glaze, but if you'd like to gild the lily, a drizzle of melted chocolate would do nicely. Melt 1/2 cup chocolate chips with 2-3 tablespoons heavy cream and drizzle on top.
Peanut Butter Glaze - You could also melt 1/2 cup peanut butter chips with 2-3 tablespoons of heavy cream and drizzle that on top.