NewIdeaFood
  • News
  • Dinner Tonight
  • Baking
  • Trolley Watch
  • Easy Entertaining
  • Healthy-ish
  • Video
NewIdeaFood
  • News
  • Dinner Tonight
  • Baking
  • Trolley Watch
  • Easy Entertaining
  • Healthy-ish
  • Video
Subscribe
  1. Home
  2. popular cake recipes

Banana & choc bundt cake with peanut caramel drizzle

This amazing dessert is super easy and will blow your guests away - by Barbara Northwood
  • 12 Apr 2019
Banana & choc bundt cake with peanut caramel drizzle
Prep: 35 Minutes - Cook: 60 Minutes - Easy - Serves 12
Proudly supported by

It’s best to use really ripe bananas for this recipe – the blacker they are, the more flavour they’ll have. If your bananas aren’t quite ready, stick them in a low oven, in their skins, for 30 minutes until they’re black.

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

Method

  1. Heat oven to 180C/160C fan/gas 4. Grease a 2.5-litre bundt tin (ours was 26cm in diameter, available from nordicware.com) 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.

  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.

  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.

  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.

  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.

  • popular cake recipes
  • up your dessert game
  • easy dessert recipe
  • easy cake recipe
  • dinner party desserts
  • desserts that go for gold
  • caramel
  • banana desserts
  • Peanut butter recipe
Barbara Northwood
Barbara Northwood is the former food director of New Idea Food and founder of the New Idea test kitchen. A passionate foodie with vast experience in the food industry, she loves sharing cooking advice, recipes and know-how on everything food.

Subscribe to New Idea to enter into Magshop's $50,000 Winter Giveaway!-Save up to 45%

Subscribe to New Idea Weekly

Subscribe Now
Subscribe to New Idea to enter into Magshop's $50,000 Winter Giveaway!

Subscribe to New Idea to enter into Magshop's $50,000 Winter Giveaway!-Save up to 45%

Subscribe to New Idea Weekly

Subscribe Now
Subscribe to New Idea to enter into Magshop's $50,000 Winter Giveaway!

Recommended to you

ALDI - DON'T DROWN IN ONE-OFF DISCOUNTS!
Watch 0:15

ALDI - DON'T DROWN IN ONE-OFF DISCOUNTS!

{headline}

{headline}

Chocolate, caramel and praline sponge roll

Chocolate, caramel and praline sponge roll

Layered Choc-Caramel Chokito Cake

Layered Choc-Caramel Chokito Cake

Chocolate and Salted Caramel Drizzle Cake

Chocolate and Salted Caramel Drizzle Cake

Caramel Apple Cake

Caramel Apple Cake

{headline}

{headline}

Prawn cakes with cucumber peanut relish

Prawn cakes with cucumber peanut relish

Quick chocolate & nut cake

Quick chocolate & nut cake

Double chocolate & passion fruit tart

Double chocolate & passion fruit tart

{headline}

{headline}

Easy butterscotch banana pie

Easy butterscotch banana pie

Tres Leche Cake

Tres Leche Cake

Chocolate & ricotta tart

Chocolate & ricotta tart

Double chocolate mousse

Double chocolate mousse

Quick banana ice cream sandwiches

Quick banana ice cream sandwiches

Coconut Banana Fritters with Caramel Sauce

Coconut Banana Fritters with Caramel Sauce

Banana, Coconut & Cardanom Bread

Banana, Coconut & Cardanom Bread

NewIdeaFood
  • About Us
  • Contact Us
  • Dietary info
  • Terms and Conditions
  • Privacy Policy
NewIdeaFood Magazine Subscribe
  • About Us
  • Contact Us
  • Dietary info
  • Terms and Conditions
  • Privacy Policy

Brands

  • New Idea
  • Better Homes and Gardens
  • Better Homes and Gardens Shop
  • All Recipes
  • Practical Parenting

Our Network

  • marie claire
  • Beauty Crew
  • Who
  • Women's Weekly Food
  • Bounty Parents
  • Girlfriend
  • That’s Life
  • Home Beautiful
  • 7plus
  • 7News
  • Sunrise
  • Starts at 60
  • The West Australian
  • Perth Now
  • 7mate
  • 7Sport
© 2022 Are Media PTY LTD
All products are independently selected, tested or recommended by our team of experts.If you buy something, we may earn an affiliate commission.
Get more from New Idea Food

Magazine Subscription Offer

Subscribe to New Idea to enter into Magshop's $50,000 Winter Giveaway!-Save up to 45%

Shop This Offer
Subscribe to New Idea to enter into Magshop's $50,000 Winter Giveaway!