Peanut Butter Banana Bundt Cake
Makes 1 Cake
4 tbsp (1/2 stick) unsalted butter
3 overripe bananas, mashed
1 cup buttermilk
1/2 cup creamy peanut butter
1 tsp pure vanilla extract
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup granulated sugar
1 tbsp molasses
1 cup confectioner’s sugar, sifted
1 tbsp peanut butter, melted and slightly cooled
2 tbsp heavy cream
1 tsp vanilla
Cake: Preheat oven to 350 degrees Fahrenheit and grease bundt pan. In a small saucepan on medium-low heat, begin to brown the butter by allowing it to melt, then foam and pop until it turns golden, about 5 minutes. Pour brown butter into a small bowl, making sure to scrape the golden goodness from the pan, and allow to cool. Meanwhile, in a medium bowl, mash together the bananas, buttermilk, peanut butter, and vanilla extract, then set aside. In a separate bowl, whisk together flour, baking powder, baking soda, and salt, then set aside. In a large bowl, beat together sugar, molasses, and brown butter until fluffy, about 2 minutes. Beat in the egg for another minute, then pour in the dry ingredients in halves, alternating with the banana mixture. Pour the batter into the prepared bundt pan, ensuring even distribution. Bake for 25-30 minutes, until a tester comes out clean with moist crumbs attached. Allow to cool for five minutes in the pan before turning out and cooling completely on a rack.
Icing: Combine confectioner’s sugar and peanut butter, beating to combine. Beat in 1 tbsp of heavy cream, then beat in the vanilla. If needed, beat in an additional tbsp of heavy cream, until icing reaches desired consistency.
Assembly: Once the cake has cooled completely, gently spread icing. Serve. Cake will last up to three days, and should be stored and covered by an airtight container.