Peanut Butter Banana Bundt Cake made from scratch with ripe bananas & creamy peanut butter! Moist banana bundt cake iced with an incredible chocolate cream cheese frosting!
Moist, light bundt cake has fantastic peanut butter banana flavor perfect for any occasion. Classic bundt cake recipe made with common ingredients like eggs, sugar, flour and butter.
Peanut Butter Banana Bundt Cake Ingredients
Here’s what you’ll need to make this flavorful cake:
— BUTTER: You’ll need ½ cup cold salted butter. This is a little different as most recipes call for softened butter. Keep it cold!
— SUGARS: You’ll need both ¾ cup brown sugar and ¾ cup white granulated sugar for this cake.
— EGGS: We use 4 large eggs for this bundt cake.
— YOGURT: We added ½ plain Greek yogurt. If you’d like, you can use sour cream in place of Greek yogurt. Or, you can use banana or vanilla yogurt instead.
— BANANAS: You’ll need 3 ripe bananas for the bundt. Don’t be afraid to use them if they’re really ripe! Be sure to mash them up before adding them to the cake batter.
— PEANUT BUTTER: We use ½ cup creamy peanut butter for the cake batter. Chunky peanut butter doesn’t mix as well into the batter, but you can use it if that’s all you have.
—DRY INGREDIENTS: you’ll need 1 tsp baking powder, 1 tsp baking soda and 3 cups all-purpose flour for the cake batter.
—CREAM CHEESE FROSTING: For the frosting we used 8 oz cream cheese, 2 ¾ cup powdered sugar and ¼ cup cocoa powder. This makes for a creamy, sweet chocolate frosting!
How to Make this Banana Peanut Butter Bundt
Preheat your oven to 350 degrees Fahrenheit.
Mix the Cake Batter
In a large mixing bowl, use an electric hand mixer to combine the sugars and butter together on a medium to high speed until the ingredients resemble a coarse crumbly mixture.
Use the hand mixer to incorporate all of the eggs and the Greek yogurt until the mixture is homogenous.
Whisk in the bananas and peanut butter on a low speed until the ingredients are fully incorporated into the cake batter.
Gently whisk in the baking powder, baking soda, and all-purpose flour. Mix continuously until the batter is smooth and no clumps of dry ingredients remain in the cake batter.
Bake the Cake
Grease a 10-inch Bundt pan with butter or nonstick cooking spray and pour in the cake batter. Bake the cake for 45 minutes and allow the cake to cool for at least 20 minutes while you prepare the frosting.
Pipe the Chocolate Cream Cheese Frosting onto the cake
In a medium sized mixing bowl, whip the cream cheese with an electric hand mixer until it is smooth and soft. Once the cream cheese is whipped, mix in the powdered sugar and cocoa powder until the frosting is smooth.
Remove the cake from the pan, frost as desired, and enjoy!
Peanut Butter Bundt Cake Tips
- You can use either light or brown sugar with this recipe, it does not matter. If you use dark brown sugar the cake might be slightly sweeter because of the increased amount of molasses, but we couldn’t discern a noticeable difference when we tried them both.
- This cake can be stored in the fridge covered with plastic wrap for up to 5 days. After that the cake will start to dry out significantly.
- I recommend using smooth peanut butter because it is much easier to incorporate into the cake evenly; however, if you want to add some peanut texture to your cake you can add 1/3 cup of crushed peanuts to the cake batter.
- This cake tastes great with ¾ cup of semi-sweet chocolate chips added to the batter.
- This cake is moist and light. You want to cook it for exactly 45 minutes. Don’t worry about checking to see if a toothpick comes out clean. The cake will finish baking in the pan as it cools.
CAN I FREEZE a Bundt CAKE?
Yes, bundt cake can be frozen in a tightly sealed container for up to 3 months. You can freeze the entire cake for later or store leftover slices of cake for a later dessert if you can’t finish it fast enough. This is a great way to get a tasty bite of sweets over the course of the next few weeks. Just thaw the slice of cake for a few minutes at room temperature before serving.
Peanut Butter Banana Bundt Cake
- ½ cup salted butter cold
- ¾ cup brown sugar
- ¾ cup white granulated sugar
- 4 large eggs
- ½ cup plain Greek yogurt
- 3 ripe bananas mashed
- ½ cup smooth peanut butter
- 1 tsp baking powder
- 1 tsp baking soda
- 3 cups all-purpose flour
- 8 oz cream cheese
- 2 ¾ cup powdered sugar
- ¼ cup cocoa powder
- Preheat your oven to 350°F. Generously grease a 10-inch Bundt pan with butter or nonstick cooking spray and set aside.
- In a large mixing bowl, use an electric hand mixer to combine the sugars and butter together on a medium to high speed until the ingredients resemble a coarse crumbly mixture.
- Use the hand mixer to incorporate all of the eggs and the Greek yogurt until everything is well blended.
- Whisk in the bananas and peanut butter on a low speed until the ingredients are fully incorporated into the cake batter.
- Gently whisk in the baking powder, baking soda, and all-purpose flour. Mix continuously until the batter is smooth and no clumps of dry ingredients remain in the cake batter.
- Transfer batter to prepared bundt cake pan. Bake the cake for 45 minutes. Allow the cake to cool for 20 minutes, then gently overturn the bundt pan and place cake on a cooling rack to fully cool.
- Chocolate Frosting: In a medium sized mixing bowl, whip the cream cheese with an electric hand mixer until it is smooth and soft. Once the cream cheese is whipped, mix in the powdered sugar and cocoa powder until the frosting is smooth.
- Remove the cake from the pan, frost as desired, and enjoy!
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Best Bundt Cake Pan
It’s best to use a good quality, heavy bundt pan when baking bundt cakes. I prefer this 12 cup, 10.5 inch non-stick bundt pan from Nordicware. It’s heavier than others and offers more even baking. Most bundt pans are non-stick but tend to not work as well as needed, so you’ll still need to grease even a non-stick pan.
TIPS FOR MAKING A CAKE IN A BUNDT PAN (AND GETTING THE BUNDT CAKE OUT OF THE PAN TOO!)
There is nothing worse than making a delicious bundt cake and then having it get stuck when you are trying to get it out of the pan! It may take a little bit of trial and error depending on which kind of Bundt pan you are using, but over the years I have learned a few tips that help make sure your cake comes out successfully!
–Use a quality non-stick pan like this one. They aren’t very expensive and the investment will be worth it when your cakes come out beautifully every time!
–Grease your pan! I know. You are wondering why you need to grease a non-stick pan because usually you don’t! In fact, most of your non-stick pans will tell you not to use cooking spray at all because it will build up on the pan and make it less effective over time. That is true, but you still need to grease the pan somehow or it will likely stick. I have a very nice non-stick Bundt pan and I was excited to try it out because I was told that nothing would stick to it and that it didn’t need to be greased at all. The cake was totally stuck in the pan when it was done baking!!!
- If you have a non-stick pan, grease it with melted shortening. I have had better luck with shortening than with butter. Just melt a little bit of shortening and then apply to the entire inside of the Bundt pan with a pastry brush.
- If you don’t have a non-stick pan, you can use baking cooking spray – it works miraculously because there is flour mixed in with the spray. I have an older pan that is not non-stick and when I use this spray, my Bundt cakes come out perfectly every single time. If your pan is really old and the inside is really scratched up and your cakes keep sticking, it may be time to get a new pan!
- Also, make sure to grease your pan right before pouring the batter in. If you grease the pan too far ahead of time, the oil may drip down to the bottom of the pan, leaving the sides less coated.
-Let the cake cool before trying to get it out! If you try to get the cake out immediately after pulling it out of the oven, it will probably fall apart. You don’t want to let it cool completely either, but letting the cake rest for about 10 minutes should allow the cake to be cool enough to come out of the Bundt pan easily.
-Loosen up the edges of the cake with a knife. If you turn your Bundt pan upside down and wait a couple of minutes and it still isn’t coming out, try to identify which part of the cake is stuck. Often, there is just one or two parts that are stuck and you can very gently slide a butter knife in between the cake and the side of the pan to get it unstuck.
More Peanut Butter Banana recipes:
- PEANUT BUTTER BROWNIES WITH BOX MIX
- PEANUT BUTTER BROWNIE BUNDT CAKE
- CHOCOLATE CHIP BANANA BREAD
- FROSTED BANANA CAKE
- PEANUT BUTTER BLONDIES
- PEANUT BUTTER POKE CAKE
- Banana Cream Pie Cookies
- BANANA CREAM CHEESECAKES
- FUDGE PEANUT BUTTER COOKIES
- PEANUT BUTTER BANANA COOKIES
Amazing peanut butter banana bundt cake recipe perfect for peanut butter lovers! Don’t skimp on the chocolate cream cheese frosting either; it compliments the cake perfectly!