Imagine the best banana bread you've ever had. Now imagine it transformed into a cake with chocolate chips inside and peanut butter/chocolate ganache drizzle. . . That is this cake. I created the chunky monkey bundt using my mom's famous banana bread recipe, for a few reasons: 1. I was curious about whether a banana bread recipe could be easily transformed into a cake recipe. 2. I really wanted banana bread. 3. I couldn't find my loaf pan. . . So this amazing banana peanut butter dessert was born!
Ingredients For The Cake:
4 Mashed Bananas
1 Tsp Baking Soda
1/2 Cup Oil
1 C Sugar
1 TBS Vanilla
2 C Flour
1 TBS Corn Starch
1 Tsp Salt
1/3 C Milk
1 Tsp Vinegar
Ingredients For The Drizzle:
1/2 C Heavy Whipping Cream
1 C Chocolate Chips (or baker's chocolate)
3 TBS Creamy Peanut Butter
Instructions For The Cake:
Pre-heat your oven to 325.
On a plate, mash bananas until goopy.
Sprinkle baking soda on top of the mashed bananas and set aside.
In a small bowl, mix milk and vinegar together and set aside.
In a large mixing bowl, beat together eggs, oil, vanilla and sugar.
Add bananas to the mixture and stir until mixed together.
Add milk and vinegar mixture and stir.
Add flour, corn starch, and salt and mix well.
Spray and flour your bundt pan (or cake pan).
Bake for about 45-50 min at 325.
Let cool for 10-15 min.
Use a knife around the edges of your pan to loosen the cake from the pan and then flip the cake out of the pan, onto a serving platter.
Instructions For The Drizzle:
Pour chocolate chips into a glass bowl.
Heat cream on the stove until bubbles begin to form.
As soon as bubbles form, remove it from the stove and pour over the chocolate chips.
Using a rubber spatula, press chocolate chips down so the cream covers them.
Let sit for 2-3 minutes.
After the cream has rested over the chocolate, stir together until smooth.
Add in the peanut butter and mix together with the spatula.
Drizzle over your bundt cake.