If you’ve been on the hunt for a dessert that feels like a warm hug, the Peanut Butter Banana Bundt Cake Recipe is your new best friend. This cake brings together the wholesome sweetness of ripe bananas, the rich creaminess of peanut butter, and the nostalgic comfort of banana pudding, all swirled into a moist, tender cake that bakes to perfection in a charming bundt shape. It’s an absolute showstopper for any occasion, whether you’re hosting a cozy family gathering or simply craving a slice of something utterly delicious while relaxing at home.
Ingredients You’ll Need
This recipe is a shining example of how simple pantry staples can come together to create something truly extraordinary. Each ingredient plays a key role—the cake mix provides the perfect base texture, banana pudding adds moistness and banana flavor, and peanut butter gives it that irresistible creamy nuttiness. Mixing these with ripe bananas and a touch of chocolate chips means you’re in for a decadent yet effortlessly easy treat.
- Yellow cake mix (15.25 ounces): This is the foundation that ensures a tender crumb and golden color.
- Instant banana pudding (6.8 ounces): Boosts banana flavor and moisture for a melt-in-your-mouth feel.
- Vegetable oil (½ cup): Keeps the cake moist without overpowering other flavors.
- Water (1¼ cups): Hydrates the batter for perfect consistency.
- Large eggs (4): Bind everything together while enriching the texture.
- Peanut butter (¾ cups): Brings a creamy, nutty richness that complements the bananas perfectly.
- Ripe bananas (2, mashed): Fresh bananas amplify natural sweetness and add tender moisture.
- Powdered sugar (3 cups): For the luscious peanut butter frosting that tops this cake off beautifully.
- Unsalted butter (½ cup, room temperature): Adds richness and smooth texture to the frosting.
- Skim milk (3 tablespoons): Helps create that perfect frosting spreadability.
- Low-fat peanut butter (¾ cups): Used in the frosting for lighter but still indulgent flavor.
- Mini chocolate chips (¼ cup, optional): Give little bursts of chocolatey delight tucked inside or sprinkled on top.
How to Make Peanut Butter Banana Bundt Cake Recipe
Step 1: Prepare Your Batter
Start by preheating your oven to 350°F (175°C) and greasing your bundt pan with butter or non-stick spray to ensure your cake comes out flawlessly. In a large mixing bowl, combine the yellow cake mix and instant banana pudding mix. Now, add the vegetable oil, water, eggs, peanut butter, and mashed bananas. Beat everything with an electric mixer on medium speed until the batter is smooth and well blended—this creates a luscious batter that’s packed with flavor and moisture.
Step 2: Bake to Golden Perfection
Pour the batter evenly into your prepared bundt pan, smoothing the top with a spatula to help it bake evenly. Pop it into the preheated oven and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. The aroma filling your kitchen at this stage is almost irresistible—anticipation is definitely part of the fun!
Step 3: Cool Before Frosting
Once baked, let the cake sit in the pan for 10 to 15 minutes so it firms up slightly, making it easier to invert. Then carefully turn it out onto a cooling rack to cool completely. This is crucial because you want your frosting to stay pristine and not melt off a warm cake.
Step 4: Whip Up the Peanut Butter Frosting
For the frosting, beat the unsalted butter and peanut butter together until creamy. Gradually add powdered sugar alternating with skim milk, mixing until you achieve a smooth, fluffy texture. Spread this frosting generously over the cooled bundt cake, making sure to get into all those beautiful curves and crevices that make this bundt cake so irresistible. If you’re feeling indulgent, sprinkle mini chocolate chips on top for a subtle crunch and chocolate touch!
How to Serve Peanut Butter Banana Bundt Cake Recipe
Garnishes
This cake looks fantastic on its own, but a few thoughtful garnishes can elevate it brilliantly. Consider topping your slice with a handful of chopped peanuts for an added crunch or a drizzle of melted dark chocolate for a touch of elegance. Fresh banana slices placed artfully alongside bring a fresh, fruity brightness that balances the decadence.
Side Dishes
Pair your peanut butter banana bundt cake with a dollop of whipped cream or a scoop of vanilla ice cream to turn it into a more decadent dessert experience. If you’re enjoying it for brunch or an afternoon treat, a cup of coffee or a creamy latte complements the nuttiness and sweetness perfectly.
Creative Ways to Present
Serve this cake on a colorful serving platter to make it pop on the table, or slice it into smaller pieces for a party-style presentation. For a fancy twist, create mini bundt cakes using a mini bundt pan—ideal for gifting or sharing at potlucks. A drizzle of peanut butter glaze or a dusting of powdered sugar adds a pretty finishing touch.
Make Ahead and Storage
Storing Leftovers
Leftovers of the Peanut Butter Banana Bundt Cake Recipe can be stored in an airtight container at room temperature for up to 2 days. If your kitchen is warm, it’s best to refrigerate the cake, tightly wrapped, for up to 4 days to keep it from drying out and maintain the freshness of the peanut butter frosting.
Freezing
This cake freezes beautifully! Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 3 months. When you’re ready to enjoy, thaw it in the refrigerator overnight, and bring it to room temperature before serving to enjoy the best texture and flavor.
Reheating
If you love your bundt cake slightly warm, gently warm a slice in the microwave for about 10 to 15 seconds. Avoid overheating as this can melt the frosting and change the texture. Enjoy that gooey warmth with a cold glass of milk for a nostalgic treat.
FAQs
Can I use natural peanut butter instead of processed peanut butter?
Absolutely! Natural peanut butter can be used, but since it’s less creamy and more oil-separated, make sure to stir it well before measuring. This recipe works best with creamy peanut butter to maintain the cake’s moist texture.
Do I have to use a bundt pan, or can I bake this in a regular cake pan?
You can definitely bake this in a regular round or square cake pan if you don’t have a bundt pan. Adjust the baking time accordingly—start checking for doneness around 35 minutes, since bundt pans typically require more time due to their shape.
Is this cake very sweet? Can I reduce the sugar?
This cake has a comforting sweetness balanced by the banana and peanut butter flavors. If you prefer less sweetness, you can reduce the powdered sugar slightly in the frosting or omit the optional chocolate chips—just know it might alter the classic taste a bit.
Can I substitute the banana pudding mix with fresh bananas only?
The banana pudding mix adds flavor and moisture that fresh bananas alone don’t fully replicate. While you can omit it, consider using extra ripe bananas and perhaps a splash of vanilla extract to compensate for that signature banana pudding taste.
How long does the Peanut Butter Banana Bundt Cake Recipe last once frosted?
When properly stored in an airtight container, the frosted cake stays fresh for up to 4 days in the refrigerator. Beyond that, the texture and flavor start to degrade, so it’s best enjoyed within that timeframe.
Final Thoughts
You really can’t go wrong with this Peanut Butter Banana Bundt Cake Recipe—every bite is packed with the perfect harmony of flavors and textures that make it so memorable. Whether you’re treating yourself after a long day or sharing with loved ones, this cake’s comforting flavors and beautiful presentation make it a guaranteed hit. Give it a try, and watch it become a treasured favorite in your recipe collection!
Print
Peanut Butter Banana Bundt Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings (8 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Peanut Butter Banana Bundt Cake is a delightful fusion of rich peanut butter and sweet banana flavors combined in a moist, tender bundt cake. Enhanced with instant banana pudding for extra softness and topped with a creamy peanut butter frosting, it’s perfect for dessert or a special occasion treat. Optional mini chocolate chips add a hint of chocolatey crunch.
Ingredients
Cake
- 15.25 ounces yellow cake mix (432 grams, 1 box)
- 6.8 ounces instant banana pudding (192 grams, 2 small boxes)
- ½ cup vegetable oil (100 grams)
- 1¼ cups water (284 grams)
- 4 large eggs (200 grams)
- ¾ cups peanut butter (203 grams)
- 2 bananas, mashed
Frosting
- 3 cups powdered sugar (339 grams)
- ½ cup unsalted butter (113 grams, room temperature, 1 stick)
- 3 tablespoons skim milk (43 grams)
- ¾ cups low-fat peanut butter (203 grams)
- ¼ cup mini chocolate chips (43 grams, optional)
Instructions
- Prepare the cake batter: In a large mixing bowl, combine the yellow cake mix and instant banana pudding. Add vegetable oil, water, eggs, peanut butter, and mashed bananas. Mix well until all ingredients are fully incorporated and the batter is smooth and thick.
- Bake the bundt cake: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking, then pour the prepared batter evenly into the pan. Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely in the pan on a wire rack.
- Prepare the peanut butter frosting: In a mixing bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar and continue to beat. Add the skim milk and low-fat peanut butter, then beat until smooth and fluffy. If using, gently fold in the mini chocolate chips at the end.
- Frost the cake: Once the cake is fully cooled, remove it from the bundt pan carefully. Spread the peanut butter frosting evenly over the top and sides of the cake. Serve and enjoy!
Notes
- Ensure the cake is completely cool before frosting to prevent melting the frosting.
- For an extra moist texture, use very ripe bananas.
- You can substitute regular peanut butter for low-fat peanut butter in the frosting if preferred.
- Mini chocolate chips are optional but add a nice texture contrast.
- Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
