The rich dense batter is filled with fresh bananas and banana pudding to give it a moist texture and robust banana flavour. To make this bundt cake recipe with cake mix, you can use either a white, yellow or butter cake mix. We tend to use yellow cake mix the most, with the white cake mix coming in second. Yes, butter cake mix is always good, but for some reason, we prefer the other two over it.
When using a 10-cup pan, the batter will rise up and bake with lots of support from the pan’s centre and outer edges to keep it from deflating. However, in a 15-cup pan, the cake is going to be short and stout. There’s a good chance the batter will cling to whatever part of the pan it can reach. Since it won’t be rising as high in the pan, it’ll essentially glue itself to the sides to keep from collapsing. That’s not what we want.
Any non-stick spray residue or general buildup will reheat when you bake again, turning into sticky cake-glue that will refuse to let go of anything you put in it. To achieve the best flavour in this banana bundt cake recipe, you need to use super bananas that are covered in spots but that aren’t completely black all over.
Overly dark bananas get too sweet and have a bit of harshness to them. But perfectly ripe bananas lack that essential banana flavour that you need to stand out against the other ingredients in this banana pudding cake recipe. Start by creaming butter until light and fluffy. Add sugar and mix further. Add eggs one at a time waiting for the previously added egg to be fully incorporated. Scrape bowl often.
Whip until mixture is light and fluffy. Add vanilla.3
Sift together flour, baking powder and salt. In low speed, add dry ingredients alternately with banana puree.4
Scrape batter into the prepared pan. Place in oven and bake until centre of cake bounces back when lightly pressed with a finger or a toothpick comes out clean. About 60-75 minutes. Let sit in the pan for 15 minutes before removing.
- 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
- Preheat the oven to 325 degrees. Grease and flour a bundt pan.
- 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.
- Add the flour and salt to the mixer, all at once, and mix just until incorporated. Mix in the mashed banana on low.
- 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.
- Bake the cake for 60 – 75 minutes or until the cake is golden brown and a tester comes out clean.
- Allow cake to cool in the pan for 20 minutes, then remove to a wire rack to cool completely.
- 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.