Peanut Butter Banana Bundt Cake with Reese’s Peanut Butter Cups

Halloween is over and most of us are probably still loaded with candy. We had a decent amount of trick or treaters, but we still ended up with leftover candy. Someday I will learn to not buy so much:) I was digging through our bowl of candy to see what was left and pulled out all of the Reese’s Peanut Butter Cups. There were enough leftover to do a little baking. I decided to make a Peanut Butter Banana Bundt Cake with Reese’s Peanut Butter Cups. I love peanut butter and banana together. I’ve made ice cream, cookies, so why not a cake?

I used Dorie Greenspan’s Classic Banana Bundt Cake recipe, from Baking From My Home to Yours, as the base-I love this cake. It is simple to make and a great way to use up your brown bananas. The banana flavor isn’t overpowering, which makes it perfect for playing around with.

I jazzed up the banana cake by adding chopped up Reese’s Peanut Butter Cups.  I also swirled in peanut butter into the cake batter before putting the cake into the oven. Our house smelled like peanut butter, bananas, and chocolate. It doesn’t get much better than that. When the cake was cool, I added a thick and creamy peanut butter glaze to the top of the cake. The glaze alone is amazing. I would have been perfectly content sitting down with a bowl of the glaze and a spoon:) Don’t worry, I didn’t let the cake go to waste, I cut myself a piece and enjoyed every single bite.

The cake is tender, moist, and full of flavor. Each bite is bursting with peanut butter banana goodness. And just when you think the cake can’t get any better, you get a chunk of Reese’s Peanut Butter Cup. Pure bliss! I sure hope you have some Reese’s Peanut Butter Cups leftover from Halloween because you really need to make this Peanut Butter Banana Bundt Cake with Reese’s Peanut Butter Cups. It is calling your name, trust me, I can hear it:)

We’ve gotten lots of questions about what our “little pea” was for Halloween. I wanted to dress him up as a pea pod, but couldn’t find a small enough costume. So instead, he was a frog. Our talented sister-in-law, Whitney, makes the cutest little beanies and sent Caleb a froggy.  It was the perfect costume for his first Halloween. Thanks Whit!

Check out all of Whitney’s beanies at her Etsy Shop. There are so many fun beanies for the kiddos! I am going to get Caleb an aviator beanie for this winter, he will look so handsome! I am also in love with the owl beanies and the darling flower beanies for girls. Check them out! It’s getting cold and every little one needs one of these stylish beanies to stay warm this winter.

Peanut Butter Banana Bundt Cake with Reese's Peanut Butter Cups

Yield: 1 bundt cake

Cook Time: 65-75 minutes

Ingredients:

3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup butter (2 Sticks) unsalted Butter, at room temperature
2 cups granulated sugar
2 teaspoons vanilla extract
2 large eggs,
4 ripe bananas, mashed (you should have 1 1/2 - 1 3/4 cups)
1 cup sour cream
1 1/2 cups chopped up Reese's Peanut Butter Cups
1/3 cup creamy peanut butter

For the Peanut Butter Glaze:
1 1/2 cups sifted powdered sugar
1/4 cup milk
1/4 cup creamy peanut butter
1/2 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350˚F. Generously butter a 9- to 10-inch (12 cup) Bundt pan and set aside.

2. In a medium bowl, whisk the flour, baking soda and salt together. Set aside.

3. In the bowl of a stand mixer, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients all the sour cream and then the rest of the flour mixture.

4. Carefully stir in Reese's peanut butter cup pieces. Scrape half of the batter into the prepared pan and smooth the top. Swirl in half of the the peanut butter, using a toothpick. Add the rest of the batter and smooth the top. Swirl in the remaining peanut butter, using a toothpick. Pound the pan on the counter so the cake batter will settle and even out.

5. Bake the cake for 65 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.

6. While the cake is cooling, make the peanut butter glaze. In a medium bowl, whisk together peanut butter, powdered sugar, milk, and vanilla extract. Whisk until smooth. When the cake is cool, drizzle glaze over the top of the cake. Cut into pieces and serve.

Banana Bundt cake recipe from Dorie Greenspan's Baking From My Home to Yours

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Categories: Cake Desserts