Name: Banana & choc bundt cake with peanut caramel drizzle
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 12
Ingredients: 200g butter melted, plus a little for greasing; 3 tbsp cocoa powder; 3 large ripe bananas; 150ml full-fat milk plus 1 tbsp for the icing; 3 large eggs; 1 tsp vanilla extract; 350g self-raising flour; 1 tsp bicarbonate of soda; 350g soft light brown sugar; 150g natural yogurt; 100g dark chocolate chips or bar of chocolate, chopped into small chunks; 80g salted peanuts roughly chopped; 100g dulce de leche caramel, from a can or jar

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Banana & choc bundt cake with peanut caramel drizzle

Banana & choc bundt cake with peanut caramel drizzle

Cassie Best

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Serves 12

Easy

Prep: 35 mins

Cook: 1 hr

A star rating of 4.7 out of 5.27 ratingsRate

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The riper the bananas you use in this beautiful chocolate bundt cake, the more flavour they’ll have. A silky smooth peanut butter and caramel topping provides a delicious finishing touch

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Ingredients

Nutrition

Units:

MetricUS

200g butter

melted, plus a little for greasing
3 tbsp cocoa powder
3 large ripe bananas
150ml full-fat milk

plus 1 tbsp for the icing
3 large eggs
1 tsp vanilla extract
350g self-raising flour
1 tsp bicarbonate of soda
350g soft light brown sugar
150g natural yogurt
100g dark chocolate

chips or bar of chocolate, chopped into small chunks
80g salted peanuts

roughly chopped
100g dulce de leche

caramel, from a can or jar

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Nutrition: per serving

kcal530
fat25g
saturates13g
carbs65g
sugars41g
fibre4g
protein10g
salt1g

Method

step 1

Heat oven to 180C/160C fan/gas 4. Grease a 2.5-litre bundt tin (ours was 26cm in diameter) with some melted butter, making sure you get in all the crevices. Mix the cocoa with 50ml kettle-hot water and set aside to cool.
step 2

Mash the bananas, then stir in the butter, milk, eggs and vanilla. In another bowl, combine the flour, bicarb, sugar and 1/2 tsp salt. Shake the bowl a few times to encourage any lumps of sugar to come to the surface, squeeze them through your fingers and mix again.
step 3

Stir the banana mixture into the dry ingredients, then transfer half the cake mixture to another bowl. Add the cocoa mix, 50g yogurt and the chocolate chips to one bowl, and the remaining 100g yogurt and 50g peanuts to the other.
step 4

Scrape the peanut mixture into the prepared tin, then spoon over the chocolate mixture. Swirl a skewer through the two cake mixtures to create a marbled effect. Bake on the middle shelf for 1 hr. Check the cake is cooked by inserting a skewer into the centre of the sponge – if it comes out coated in any wet mixture, return to the oven for 10 mins more, then check again. Cool for 15 mins in the tin, then transfer to a wire rack to cool completely.
step 5

Mix the caramel with 1 tbsp milk to create a drizzly icing. Once the cake is cool, drizzle over the icing and scatter with the remaining peanuts. Will keep in a tin for four days.

Recipe from Good Food magazine, January 2017

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A star rating of 4.7 out of 5.27 ratings

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