Saturday, February 22, 2014

PB~Banana~Chocolate Swirl Bundt Cake

I don't know how to say this, other than...more overripe bananas were hanging on the stand and my hubby asked, "are you going to do something with these?"  It must be growing up with a frugal mother who let no food item go to waste; she was definitely the Queen of turning leftovers into something else that encourages me to do the same!

My task was to come up with a new banana recipe...and yes, I've lost count how many that has been.  What inspired me with this recipe was seeing a bottle of Hershey's Chocolate Syrup on the shelf. I had bought when the grands were here for their milk, but hadn't used it.  Years (and I mean years) ago I made up an Orange and Chocolate Swirl Cake that everyone loved and I had used the chocolate syrup in that, so I decided to give it a go with bananas.  It turned out great and I hope you love it.

PB~Banana~Chocolate Swirl Bundt Cake
3/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/4 cup vegetable oil
2 medium ripe bananas, mashed
2 large eggs
1 1/2 tsp. vanilla extract
1/2 tsp. Vanilla~Butternut flavor
3 cups King Arthur all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup + 1 T milk
1/3 cup Hershey's Chocolate Syrup
2 T Dutch-processed cocoa
1/4 cup peanut butter

Preheat oven to 350F-degrees.  Use a baking spray to coat a 10-cup bundt pan.
A present from my Sis!

In a stand mixer, using the paddle attachment, cream the sugars, oil and eggs.  Add the mashed bananas and flavorings and mix again, scraping the sides with a rubber spatula.  Mix the dry ingredients and add them alternately with the milk.  Beat 1 minute more on medium speed.  

Remove 1 cup of the batter and place in a bowl.  (I use my "push-up" measure for ease).
Measure the 1/3 cup of Hershey's Chocolate Syrup in the same measure and add to the removed batter along with the 2 T of cocoa.  Stir together.

To the remaining batter, add the 1/4 cup of peanut butter and mix on low to combine.  Then, spoon this batter into the prepared bundt cake pan.
Add dollops of the chocolate batter over the PB~Banana batter, using a knife to swirl through the two.

Bake in the preheated oven for 45 to 50 minutes.  Check with a wooden skewer in the center after the 45 minutes.  Remove from the oven and allow to cool in the pan for 7 to 10 minutes.  
 Turn cake out onto a serving platter and make up a glaze, if desired...I did!
1 cup confectioners' sugar
2 T cocoa
1 T Light Karo syrup
2 to 3 T very hot water

Stir together all the ingredients to a smooth, pourable glaze.  Pour over the cake and allow it to drizzle down.



  1. Wow! Looks decadent! The pan gives it such a neat look too!

  2. What a pretty cake! It sounds rich and delicious.

  3. Oh my GOSH, Susan. I don't know how you make up recipes like that. You are a magician in the kitchen. It looks absolultely yummified! Susan

  4. Banana cake would be great! and that pan looks terrific! never seen one like that before.
    stamping sue

  5. Your sister knows you very well. That's a very beautiful bundt pan, Susan. The cake has turned out absolutely beautiful.

  6. How could I not love this cake? PB, Bananas and Chocolate! Wish I had a piece right now with my coffee!
    hugs, Linda

  7. Three of my very favorite things are in the title if this recipe and I just so happen to have some perfect bananas. Yum! Love you! xoxo

  8. The cake turned out so pretty! Love that bundt pan!