I like to share the things I bake with others (by and large, “others” refers to my husband), but I must admit that when I choose what to bake, I almost always choose things that I like. It’s kind of dictatorial. A good example of this is my frequent use of coconut, even though I know a LOT of people vehemently do not like coconut.
On the other side of this, there are lots of foods I don’t like and I pretty much never make them. And since my husband is the primary person I share my kitchen creations with, he doesn’t get to eat some things he loves very often. In the non-baked goods department, I deprive him of items like scallops, brie and avocados, just to name a few. In the baked goods department, he doesn’t get to enjoy things made with bananas because I hate bananas and will not eat anything containing them.
But a few weeks ago I made this Banana Bread Bundt Cake for my husband even though I knew I wouldn’t eat a single bite of it.
His good fortune is due to the review copy of Breakfast for Dinner I recently received. This new cookbook by Lindsay Landis and Taylor Hackbarth (of the blog Love and Olive Oil) focuses on the joy of eating breakfast-type foods at dinner time. Some of the recipes are very clearly foods that you normally eat for breakfast adapted for dinner. Other recipes are a little more of a stretch as they use just one or two ingredients that are typically found at the breakfast table. This Banana Bread Bundt Cake recipes falls under that category. Bananas are a breakfast staple for many people (including my husband) but you’re not likely to see someone eating this cake at breakfast since it’s full of chocolate chips and covered in a rich chocolate peanut butter glaze.
When I received the cookbook, my husband flipped through it at the table one night and zoned in on a few recipes that he’d like me to make. His first choice of the bunch was this cake. Fortunately for him, he found this recipe at a time when I was trying to eat less dessert myself and was willing to actually make something I wouldn’t eat. Opportunistic of him, huh?
The recipe for the cake is well written and easy to follow, very approachable for someone who may not bake a lot. The cookbook itself is full of gorgeous photos and loads of recipes that I can’t wait to try. It’s a good mix of sweet and savory dishes. Many of these rely on breakfast favorites like bacon and eggs, but others riff on the breakfast theme a bit more subtly with their use of foods like espresso, biscuits, grits or maple syrup. This is without question a cookbook I’ll use again, possibly starting with the Chocolate Brownie Waffles pictured below (which I will selfishly make for my personal enjoyment).
If you hate bananas and would like to bake a Banana Bread Bundt Cake to selflessly share with someone dear to you, the recipe is below. Or if you love bananas and want it all for yourself, enjoy it! My husband liked the cake a lot, in part because he got it all to himself. I should note that I did try the Chocolate Peanut Butter Glaze (because I am not opposed to anything containing chocolate and peanut butter) and it was amazing! I’m trying to think of another dessert that would go well with it. Or maybe I’ll just make a small batch of it to eat over ice cream.
Chocolate Peanut Butter Glazed Banana Bread Bundt Cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 2 large eggs, room temperature
- 3 very ripe banana, mashed (about 1 1/4 cups mashed)
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 cup semisweet chocolate chips
- 3 ounces (1/2 cup) semisweet chocolate chips
- 1/3 cup heavy cream
- 2 tablespoons creamy peanut butter
- Preheat oven to 350 degrees F. Generously butter a standard (12-cup) Bundt pan, making sure to get in all the nooks and crannies. Dust with flour, tapping out any excess.
- In a bowl, sift together flour, baking powder, baking soda and salt.
- In a large mixing bowl or the bowl of a stand mixer, beat sugar and butter on medium speed until fluffy, 1 to 2 minutes. Add eggs, 1 at a time, mixing well after each addition. Scrape down the sides of the bowl, then mix in mashed banana and vanilla. Add dry ingredients in three additions, alternating with two additions of milk, mixing until incorporated. Fold in chocolate chips.
- Pour batter into prepared pan. Bake for 40 to 50 minutes, or until a toothpick inserted in the deepest part of the pan comes out clean. Place pan on a wire rack to cool. When pan is cool enough to handle, invert pan over wire rack; cake should come out cleanly.
- To prepare glaze, warm chocolate and cream in a small saucepan over low heat until melted. Add peanut butter and stir until smooth. Let cool until glaze has thickened slightly (it should be pourable but not runny), then pour over cake. Refrigerate glazed cake in an airtight container for up to 3 days until ready to serve.