PEANUT BUTTER BANANA BUNDT CAKE
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.
Provided by Becky Hardin - The Cookie Rookie
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 1043 kcal, Carbohydrate 137 g, Protein 17 g, Fat 51 g, SaturatedFat 16 g, Cholesterol 113 mg, Sodium 1031 mg, Fiber 4 g, Sugar 98 g, ServingSize 1 slice, TransFat 1 g, UnsaturatedFat 31 g
PEANUT BUTTER BUNDT CAKE
This peanut butter Bundt cake with frosting is heavenly to me. I use smooth peanut butter, but crunchy would work, too. -Karen Holt, Rock Hill, South Carolina
Provided by Taste of Home
Categories Desserts
Time 2h30m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, salt, baking powder and baking soda; add to creamed mixture alternately with milk, beating after each addition just until combined. Transfer to prepared pan. , Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 5 minutes before removing to a wire rack to cool completely., For frosting, in a large bowl, beat butter, peanut butter and sugar. Beat in enough milk to achieve desired consistency. Spread over top of cake.
Nutrition Facts : Calories 465 calories, Fat 22g fat (11g saturated fat), Cholesterol 98mg cholesterol, Sodium 300mg sodium, Carbohydrate 62g carbohydrate (43g sugars, Fiber 1g fiber), Protein 7g protein.
REESE'S PEANUT BUTTER CUP BANANA CAKE WITH PEANUT BUTTER CREAM CHEESE FROSTING
Peanut butter, banana, and chocolate are one fine trio, especially in cake-and-icing form. The banana-y cake is deliciously moist, and when you hit a bite with peanut butter cup, it's heaven. And the frosting? Out of this world.
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Butter and flour a 13-inch x 9-inch baking pan. Set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In the bowl of a stand mixer fitted with the beater blade attachment or in a large bowl using an electric mixer, beat together the butter and 1 1/2 cups sugar on medium speed until well-blended. Add the eggs one at a time and beat until the mixture is fluffy. Mix in the sour cream, bananas, and lemon juice. Pour in the flour mixture a little at a time and beat until well-blended. Gently stir in the peanut butter cup minis with a wooden spoon. Spread batter into the prepared pan.
- Bake for about 30 minutes, or until the top of the cake is golden and a toothpick or tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack.
- Make the frosting. In the bowl of a stand mixer fitted with the beater attachment or in a large bowl using an electric mixer, beat together the cream cheese, butter, and peanut butter until well-blended. With the mixer on low speed, beat in the powdered sugar until well-incorporated. Increase the speed to medium and beat for another 30 seconds. Add the heavy whipping cream and beat for about three minutes until the frosting is fairly light and smooth.
- Spread the frosting on the completely cooled cake. Place the reserved peanut butter cup minis on the cake, evenly spaced. Cut into 12 pieces and serve. Store leftover cake in the refrigerator. It keeps well for about 3 - 4 days.
PEANUT BUTTER BANANA BUNDT CAKE WITH REESE'S PEANUT BUTTER CUPS
Steps:
- 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.
REESE'S PEANUT BUTTER CAKE
*** This has been edited to eliminate a "hard chocolate" topping. It has been replaced with a ganache which is easier to cut and just as tasty! My son's request for his birthday cake led to this creation. I didn't see another like it; and had so many requests for it; I thought I would share. It's very easy to make and if you love Reese's, then this ought to cover you. Keep milk close by! Oh, and it freezes beautifully!
Provided by SJBisanz
Categories Dessert
Time 40m
Yield 1 9 X 13 cake, 12-18 serving(s)
Number Of Ingredients 12
Steps:
- Prepare cake according to directions for a 9X13 pan. Set aside to cool.
- For the frosting, mix peanut butter, powdered sugar and vanilla with mixer. Add small amounts of milk until desired consistency is achieved. You want a thinner consistency for easier cutting.
- Spread frosting evenly over cool cake. (Hint -- if cake is partially frozen, there is less "tearing" when spreading the frosting.).
- For the ganache, place the chocolate chips in a heat proof bowl. In a saucepan, whisk together the heavy cream and the vanilla and bring to a simmer over medium-high heat. Pour over the chocolate chips and let sit for 5 minutes. Whisk until completely smooth then pour over peanut butter frosting.
- Sprinkle the chopped peanut butter cups over the warm chocolate to ensure it sticks. Chill for about 30 minutes to set chocolate.
- As an alternative; you can also use a bundt cake pan. Double your peanut butter frosting ingredients. Fill the bundt pan halfway, add a thin layer of peanut butter frosting, then fill the remainder with the cake mix. Make the peanut butter frosting a little thinner so it "drips" better.
- Another idea would be to add the chopped peanut butter cups to the cake mix before baking.
Nutrition Facts : Calories 617.1, Fat 37.1, SaturatedFat 12.8, Cholesterol 75.2, Sodium 452.9, Carbohydrate 69.9, Fiber 3, Sugar 50, Protein 8.7
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PEANUT BUTTER BANANA BUNDT CAKE - TWO PEAS & THEIR POD
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- Preheat the oven to 350˚F. Generously butter a 9- to 10-inch (12 cup) Bundt pan and set aside.
- 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.
- 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.
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