My friend Keri’s mom had all of us over the night before Thanksgiving for minute-to-win-it games and I wanted to bring something. In glancing around the kitchen I noticed that we had a bunch of ripe bananas so thought I should try something different. Usually my automatic response to ripe bananas is banana bread, but after foodgawking for a bit I found this recipe on two peas & their pod and thought that the bundt cake looked to delicious not to try out.
This was my first bundt cake (that I can remember – I’ve watched my mom make them before) and all I kept on thinking about was the scene in My Big Fat Greek Wedding when the Greek mom wants to put a flower in the middle because there is a “hole” – haha too funny.
One thing to note is the original recipe used reese’s – I omitted these and instead added chopped pecans
For the Cake:
3 cups all-purpose flour (I used 1 1/2 all purpose and 1 1/2 whole wheat)
2 teaspoons baking soda
1/2 teaspoon salt
1 cup butter (2 Sticks) unsalted Butter, at room temperature
2 cups granulated sugar
2 teaspoons vanilla extract
2 large eggs,
4 ripe bananas, mashed (you should have 1 1/2 – 1 3/4 cups)
1 cup sour cream (I used plain yogurt)
1/3 cup creamy peanut butter
1 cup chopped pecans (instead of 1 1/2 cups of reese’s)
For the Peanut Butter Glaze:
1 1/2 cups sifted powdered sugar
1/4 cup milk (I used soy)
1/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
Preheat the oven to 350˚F. Generously butter a 9- to 10-inch (12 cup) Bundt pan and set aside.
In a medium bowl, whisk the flour, baking soda and salt together. 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.
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.
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.
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.