Here comes another great idea from the great group of BundtBakers. The topic for July was the combination of fruit and nuts chosen very cleverly by Shilpi of Simply Veggies. I get that the idea was probably to go for fresh fruits which is so widely available here as it is JULY... well, however.... as for ages I had wanted to try the combination of bananas and peanut butter (not to mention that I am a peanut butter addict), I decided to not to go for fresh fruits from our garden but rather to go to a store and buy bananas.. and then let them sit till they were almost black :)
Okay, let's get to the baking... One warning, the amounts below will give one really big bundt cake:
We will need:
- 4 really ripe (almost black) bananas
- 130 g (a little bit less than 2/3 cup) of caster sugar
- 180 g (1/2 cup) of honey
- 1 teaspoon of cinnamon
- 1/2 teaspoon of salt
- 1 teaspoon of baking soda
- 200 g (1/2 cup) of peanut butter
- 2 eggs
- 2 teaspoons of vanilla extract
- 120 ml (1/2 cup) of buttermilk
- 85 ml (1/3 cup) of vegetable oil
- 100 g of chocolate chips ( I do not have a measure in cups - I guess as much as you wish :))
1. All ingredients should be of room temperature. Preheat your oven at 200°C/390°F.
2. Mash the bananas and mix them with the peanut butter, carefully add remaining liquid ingredients - vanilla extract, buttermilk, oil, honey, sugar (ok, this is not a liquid ingredient exactly).
3. In another bowl, whisk together flour, baking soda, cinnamon, salt, and chocolate chips.
4. Gently combine wet and dry ingredients - no hand mixer. Mix only until the dry ingredients are moistened, the final batter should be a little bit lumpy and not smooth. When you lift your spatula, the batter should fall down in pieces, it should not pour down in one stream.
5. Bake for 15 minutes at 200°C/390°F. Then lower the temperature at 170°C/340°F and bake for another 30 - 40 minutes. When the cake seems ready, stick the fork or the toothpick in the center of it. If it comes out clear, the cake is baked. Let cool for 5 minutes in the pan, then put a plate over it and carefully and with protecting gloves flip the pan so that the cake falls from it.
6. For decoration - optional: Melt 50 g of chocolate with 2 tablespoons of vegetable oil and pour this over the cooled bundt cake.
I think that this is my favourite bundt cake so far. Even after 3 days, it was still delicious - this is THE magic which bananas do.
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