Banana Chocolate and Peanut Bundt Cake
The fusion of nutty, chocolatey and sweet banana flavours combine to make this delicious cake.
Ingredients
Bundt Cake:
- 3 Tbsp Cocoa powder
- 50 ml Hot water
- 260g Bananas
- 350g Soft light brown sugar
- 200g Unsalted butter (melted)
- 150ml Milk
- 3 Eggs
- 1 Tsp Vanilla extract
- 350g Self-raising flour
- 1 Tsp Bicarbonate of soda
- ½ tsp Salt
- 150g Natural yoghurt
- 80g Salted Peanuts (roughly chopped)
- 100g Dark Chocolate Chips
- Optional Salted Peanuts (roughly chopped) to decorate as required
Caramel sauce:
- 200g Caster sugar
- 5 Tbsp Water
- 50g Butter
- 280g Double cream
Method
- Begin by preheating the oven to 160°C. Grease and flour the Bundt tin, roughly 25cm (10"). Invert the tin to remove the excess flour.
- Add the cocoa powder and hot water into a separate small bowl. Stir until completely dissolved and set aside to cool.
- Fit the K beater to your Kenwood Chef machine and add the bananas to the bowl. Set to speed 3 until the bananas are mashed.
- Add the sugar, melted butter, milk, eggs and vanilla and mix on speed 4 until combined. Add the flour, bicarbonate of soda and salt and continue mixing on speed 4 for 30 seconds or until combined.
- Pour half of the cake mixture into a separate mixing bowl. Mix in 100g of the yoghurt and chopped peanuts and set aside.
- For the remaining cake mixture, attach the Kenwood bowl back to the machine. Add 50g of the yoghurt, chocolate chips and the cocoa powder mix from earlier. Mix on speed 5 for 30 seconds, or until combined.
- To assemble, pour half of the peanut cake mix into the prepared Bundt tin. Pour half of the chocolate chip cake mix on top to make a second layer. Repeat this process with both remaining mixtures. Use a skewer to marble the two cake mixtures.
- Bake for 1 hour. Insert a skewer into the centre of the cake, if the cake is cooked it should come out clean. If not return to the oven for 10 minutes and check again.
- Remove from the oven and allow to cool in the tin for 15 minutes. Once slightly cooled, remove the cake from the tin and allow to cool completely on a cooling rack.
- For the caramel sauce, add the sugar and water into a medium saucepan. Place over a medium heat until the sugar dissolves, stir occasionally. Bring to the boil and continue heating until the sauce thickens and begins to caramelise. Remove from the heat.
- Add the butter and stir until combined. Place back over a medium heat until the mixture is deep golden brown. Remove from the heat and add the double cream. Gently stir to combine.
- Pour the caramel sauce over the cooled Bundt cake and decorate with the chopped peanuts.