I’m sure most of you have come to realize I love all things PB and banana. For lunch I usually have a PB banana and honey sandwich..everyday.
This is a celebration of PB, banana and chocolate chips (which you can ommit). You can make it in a bread pan, but I think it stays moist for longer in bundt form.
I hate to admit it, but we ate the entire cake over 2 days. =d
PB Banana Chocolate Chip Bundt – 1 bundt
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 ripe mashed bananas
1/2 cup creamy peanut butter
2 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 1/2 teaspoons vanilla
1/2 cup milk
1/3 cup semi-sweet or bittersweet chocolate chips (chopped if large)
Preheat oven to 350 degrees F. Coat a bundt pat with baking spray and set aside.
In a medium bowl, sift together flour, baking powder, baking soda and salt.
In the bowl of a stand mixer, fitted with a whisk, on medium speed, beat together banana, peanut butter, butter, granulated sugar and brown sugar until creamy. Beat in the eggs and vanilla until combined. Reduce speed to low and beat in milk and flour mixture until just combined, fold in chocolate chips
Pour batter into prepared bundt pan, and bake for 1 hour. Midway through, rotate bundt pan. Cool for an hour before removing from bundt. To transfer to a serving dish, place dish on top of bundt, holding the bundt and plate carefully, flip. Remove bundt pan and serve.