Chocolate Peanut Butter Glazed Banana Bread Bundt Cake

Our family strongly believes in eating chocolate for breakfast. Our tried-and-true banana bread recipe is chock-full of chocolate chips, making this decadent quick bread practically a cake. That “almost cake” recipe inspired this actual cake, complete with a luscious chocolate peanut butter glaze.

Reprinted from the book Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth. Copyright 2013 by Lindsay Landis and Taylor Hackbarth. Published by Quirk Books.

Chocolate Peanut Butter Glazed Banana Bread Bundt Cake

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    2 1/2 cups all-purpose flour 3 very ripe bananas, mashed
    1 teaspoon baking powder 1 teaspoon pure vanilla extract
    1/2 teaspoon baking soda 1/2 cup whole milk
    1/2 teaspoon salt 1 1/2 cups semisweet chocolate chips
    1 cup granulated sugar 1/3 cup heavy cream
    3/4 cup unsalted butter, room temperature 2 tablespoons creamy peanut butter
    2 large eggs


    Prep: 30 min Total:
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    • 1

      Preheat oven to 350ºF. Generously butter a standard (12-cup) Bundt pan, making sure to get in all the nooks and crannies. Dust with flour, tapping out any excess.

    • 2

      In a bowl, sift together flour, baking powder, baking soda, and salt.

    • 3

      In a large mixing bowl or the bowl of a stand mixer, beat sugar and butter on medium speed until fluffy, 1 to 2 minutes. Add eggs, 1 at a time, mixing well after each addition. Scrape down the sides of the bowl, then mix in mashed banana and vanilla. Add dry ingredients in three additions, alternating with two additions of milk, mixing until incorporated. Fold in chocolate chips (1 cup).

    • 4

      Pour batter into prepared pan. Bake for 40 to 50 minutes, or until a toothpick inserted in the deepest part of the pan comes out clean. Place pan on a wire rack to cool. When pan is cool enough to handle, invert pan over wire rack; cake should come out cleanly.1

    • 5

      To prepare glaze, warm chocolate (1/2 cup) and cream in a small saucepan over low heat until melted. Add peanut butter and stir until smooth. Let cool until glaze has thickened slightly (it should be pourable but not runny), then pour over cake. Refrigerate glazed cake in an airtight container for up to 3 days until ready to serve.

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