Banana & choc bundt cake with peanut caramel drizzle

Banana & choc bundt cake with peanut caramel drizzle

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(12 ratings)

Prep: 35 mins Cook: 1 hr


Serves 12

The riper the bananas you use in this beautiful chocolate bundt cake, the more flavour they’ll have. A silky smooth peanut butter and caramel topping provides a delicious finishing touch

Nutrition and extra info

Nutrition: per serving

  • kcal530
  • fat25g
  • saturates13g
  • carbs65g
  • sugars41g
  • fibre4g
  • protein10g
  • salt1g
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  • 200g butter, melted, plus a little for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 tbsp cocoa powder
  • 3 large ripe bananas



    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 150ml full-fat milk, plus 1 tbsp for the icing
  • 3 large eggs
  • 1 tsp vanilla extract
  • 350g self-raising flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 350g soft light brown sugar
  • 150g natural yogurt
  • 100g dark chocolate chips or bar of chocolate, chopped into small chunks
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 80g salted peanuts, roughly chopped
  • 100g dulce de leche caramel, from a can or jar


  1. Heat oven to 180C/160C fan/gas 4. Grease a 2.5-litre bundt tin (ours was 26cm in diameter) with some melted butter, making sure you get in all the crevices. Mix the cocoa with 50ml kettle-hot water and set aside to cool.

  2. Mash the bananas, then stir in the butter, milk, eggs and vanilla. In another bowl, combine the flour, bicarb, sugar and 1/2 tsp salt. Shake the bowl a few times to encourage any lumps of sugar to come to the surface, squeeze them through your fingers and mix again.

  3. Stir the banana mixture into the dry ingredients, then transfer half the cake mixture to another bowl. Add the cocoa mix, 50g yogurt and the chocolate chips to one bowl, and the remaining 100g yogurt and 50g peanuts to the other.

  4. Scrape the peanut mixture into the prepared tin, then spoon over the chocolate mixture. Swirl a skewer through the two cake mixtures to create a marbled effect. Bake on the middle shelf for 1 hr. Check the cake is cooked by inserting a skewer into the centre of the sponge – if it comes out coated in any wet mixture, return to the oven for 10 mins more, then check again. Cool for 15 mins in the tin, then transfer to a wire rack to cool completely.

  5. Mix the caramel with 1 tbsp milk to create a drizzly icing. Once the cake is cool, drizzle over the icing and scatter with the remaining peanuts. Will keep in a tin for four days.

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Comments, questions and tips

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27th Jun, 2020
I made this as a a Birthday cake for my husband, and it came out beautifully. I stirred it a bit too much so it wasn't properly marbled, but the flavours are delicious. As it is a banana cake it is dense and doesn't rise hugely, so don't worry if the mixture comes high up your tin - it was an inch below the top on mine and was fine. It took 1 hr 10mins to cook, and I had to keep testing with a skewer, but it's worth the wait!
9th Jun, 2020
Lovely cake! I used salted caramel drizzle and chopped pecans instead. It’s a good recipe but the top of the cake was slightly raw even after longer in the oven than stated. I had some of the plain banana mix left over so made some cupcakes and they were lovely.
31st May, 2020
Used this recipe and changed the cream frosting a bit! Amazingly moist tasty Cake..
2nd May, 2020
Lovely cake. Had to redo as I either did not butter my Bundt tin well enough (I thought I did!) or did not let my cake cool enough before trying to turn it out - likely a combination of both! Did not use yoghurt second time round which did not make a difference to taste. Already had requests to make again!
K Man's picture
K Man
27th Sep, 2019
Used 225g sugar and zero Greek yogurt, tastes nice, savoury enough for breakfast, would benefit from the drizzle on top to be tea/pudding. Potentially too sweet if you drizzles and added full sugar. Easy to make, used a standard Nordic bundt as pictured with cake release (the chemical stuff), it fills close to the top compares to normal recipes but doesn't overflow and needs a good ten/fifteen more in the oven to finish cooking which we did with the heat off.
8th Jul, 2019
We cut the sugar to 225g. It was lovely and enjoyed by kids and adults alike. My kids enjoyed making it.
Jugear27's picture
18th Aug, 2017
Delicious and moist. A really nice twist on a banana cake. I used the same Nordicware tin in the recipe above and there is left-over batter, enough to make 5 large muffins...bonus! I just well buttered the bundt tin and it came out easily. It does mention peanut butter in the description for the topping yet there is no mention in the ingredients! Will be making this again soon, may well make the topping from a mix of caramel and smooth peanut butter and see what that's like...yummy I'm guessing.
12th Feb, 2017
Delicious! Left out the peanuts and upped the choc chip quantity, also just used toffee dessert sauce. Following advice elsewhere on the internet I floured my bundt as well as greasing it and the cake came out great.
Joanna Davey
17th Jan, 2017
Very, very delicious! What a brilliant combination of flavours. The bundt tin I had wasn't quite the required size so the left over mixture went in a sandwich tin so I had a bonus cake which came to work with me and went down well. Straightforward ingredients, easy to follow recipe = another winner from Cassie! A stress free cake for a rainy weekend.
23rd Mar, 2018
I have how made this cake three times. Each time the cake collapses after it is taken out of the oven. I set at th3 correct temperature. I have very rarely had this happen to me. Need two bundt cakes for my child’s birthday cake and thought this recipe would be perfect but it hasn’t turned out that way. I left out the peanuts as as I was afraid a child might have peanut allergy.
goodfoodteam's picture
1st Apr, 2018
We're sorry to hear your cakes didn't turn out well. The lack of peanuts would not cause it to collapse. The main reason why cakes collapse, tend to be if the oven door has been opened before the cake has fully set. If your bundt tin is a different size or shape this might be affecting the cooking time so we would suggest cooking the cake for another 5 - 10 mins before testing. Too much raising agent can be another factor so make sure the ingredients are weighed accurately. We hope this helps!
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