Banana Chocolate and Peanut Bundt Cake

Banana Chocolate and Peanut Bundt Cake

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  • 0 of 5
  • Serves: Up to 12 people
  • Recipe course: Desserts

Can be made with these products:

A marbled chocolate, banana and peanut sponge baked in a Bundt tin, topped with a rich smooth caramel sauce and chopped nuts.

Ingredients

  • 50ml Water
  • 260g Banana
  • 200g Unsalted Butter
  • 80g Roasted Salted Peanuts
  • Roasted Salted Peanuts as needed
  • 3 tbsp Cocoa Powder
  • 350g Light Brown Sugar
  • 150ml Milk
  • 3 Eggs
  • 1 tsp Vanilla Extract
  • 1 tsp Bicarbonate of Soda
  • ½ tsp Salt
  • 350g Plain Flour
  • 1 tbsp Baking Powder
  • 100g Natural Yogurt
  • 100g Dark Chocolate Chips
  • 200g Caster Sugar
  • 60g Water
  • 50g Butter
  • 280g Double Cream

Total Time: 1 hour 35 minutes

Tools:

  • Cooling Rack
  • Kenwood Stand Mixer
  • Bundt Pan 10 x 4”
  • Small Bowl
  • Large Mixing Bowl
  • Saucepan

Method

  • Pre-heat oven - 160°C.
  • Grease and flour a clean bundt pan then set aside.
  • Add cocoa powder and water to a clean small bowl.
  • Stir until dissolved and let cool.
  • Attach K Beater.
  • Add banana to the Kenwood Bowl.
  • Mix until smooth - SPEED 3.
  • Then add light brown sugar, unsalted butter, milk, egg and vanilla extract to the Kenwood Bowl.
  • Mix until combined - SPEED 4.
  • Then add bicarbonate of soda, salt, plain flour and baking powder to the Kenwood Bowl.
  • Mix until combined - 30 sec, SPEED 4.
  • Transfer half of content of Kenwood Bowl to large mixing bowl.
  • Add natural yogurt and roasted salted peanuts to the large mixing bowl.
  • Mix until combined.
  • Clean Kenwood Bowl.
  • Add natural yogurt and dark chocolate chips to the Kenwood Bowl.
  • Transfer content of small bowl to Kenwood Bowl.
  • Mix until combined - 30 sec, SPEED 5.
  • Transfer half of content of large mixing bowl to bundt pan.
  • Transfer half of content of Kenwood Bowl to bundt pan.
  • Transfer the rest of content of large mixing bowl to bundt pan.
  • Transfer the rest of content of Kenwood Bowl to bundt pan.
  • Use a skewer through the two cake mixtures to create a marbled effect.
  • Bake until skewer tests clean - 1 hr, 160°C.
  • Remove and let cool - 15 min.
  • Turn out onto cooling rack and let cool.
  • Add caster sugar and water to a clean saucepan.
  • Heat until sugar has dissolved while stirring occasionally - medium heat.
  • Bring to the boil and continue heating until the mixture thickens and begins to caramelise.
  • Remove from the heat.
  • Add butter to the saucepan.
  • Stir until combined.
  • Heat until golden brown - medium heat.
  • Remove from the heat.
  • Add double cream to the saucepan.
  • Stir until combined.
  • Set aside to cool before pouring over the cooled cake.
  • Serve.
  • Decorate with roasted salted peanuts.

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