Sunday, March 25, 2012

Peanut Butter and Banana Pound Cake with Nutella Glaze

I made this to take as a treat for Sunday School. I had it all made and in the pan when I realized I hadn't put the bananas, this cake was 'well swirled" after adding the bananas. It is a dense, but moist cake.

Peanut Butter and Banana Pound Cake with Nutella Glaze

1 1/2 cups (3 sticks) butter, room temperature
1 cup smooth peanut butter, divided
2 3/4 cups sugar
5 eggs
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon salt
2 large bananas, mashed
1 cup Nutella, divided
2 tablespoons milk or water (optional)

1.    Preheat the oven to 325 degrees. Grease and flour a bundt pan.
2.     In the bowl of your stand mixer, cream the butter and 3/4 cup of the peanut butter until smooth. Beat in the sugar, mixing until light and airy, around 5 minutes. Add the eggs, one at a time, mixing well between each addition. Stir in the vanilla.
3.     Add the flour and salt to the mixer, all at once, and mix just until incorporated. Mix in the mashed banana on low.
4.     Pour batter into the prepared bundt pan. Drop heaping spoonfuls of Nutella over the top of the batter, about 1/2 a cup. Using a butter knife, swirl the Nutella all throughout the cake to get a marbled look.
5.     Bake the cake for 60 - 75 minutes or until the cake is golden brown and a tester comes out clean.
6.     Allow cake to cool in the pan for 20 minutes, then remove to a wire rack to cool completely.
7.     Heat remaining Nutella and peanut butter in the microwave in 10 second intervals to soften it up enough to drizzle. If desired, mix in a little milk or water to thin the glaze out.
8.     Drizzle on top of the bundt cake.

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