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.