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
Scale
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.
