Banana & choc bundt cake with peanut caramel drizzle

Banana & choc bundt cake with peanut caramel drizzle

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(3 ratings)

Prep: 35 mins Cook: 1 hr

Easy

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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Ingredients

  • 200g butter, melted, plus a little for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 tbsp cocoa powder
  • 3 large ripe bananas
    Banana

    Banana

    bah-nah-nah

    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-lit

    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

Method

  1. Heat oven to 180C/160C fan/gas 4. Grease a 2.5-litre bundt tin (ours was 26cm in diameter, available from nordicware.com) 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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Jugear27
18th Aug, 2017
5.05
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.
GillianGlasgow
12th Feb, 2017
5.05
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
5.05
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.
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