Name: Recipe "Peanut Butter Banana Bundt Cake with Reese's Peanut Butter Cups"
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 3 cup all-purpose flour; 2 tsp baking soda; 0.5 tsp salt; 1 cup unsalted butter (at room temperature); 2 cup granulated sugar; 2 tsp vanilla extract; 2 large eggs; 4 ripe bananas (mashed (should be 1.5-1.75 cups)); 1 cup sour cream; 1.5 cup reeses peanut butter cups (chopped); 0.333 cup creamy peanut butter; 1.5 cup powdered sugar (sifted); 0.25 cup milk; 0.25 cup creamy peanut butter; 0.5 tsp vanilla extract

Since dessert is on the menu, Gingerbread Bundt Cake and Banana Nutella Swirl Cake with Nutella Frosting fit right alongside it.

A Halloween Leftover Candy Cake That Became a Favorite

This peanut butter banana bundt cake started with a bowl of Halloween leftovers. I dug through the candy and pulled out all the Reese’s Peanut Butter Cups, enough to do some baking. I love peanut butter and banana together, so I used Dorie Greenspan’s Classic Banana Bundt Cake as the base. I chopped up the Reese’s and stirred them into the batter, then swirled in creamy peanut butter before baking. When the cake cooled, I topped it with a thick peanut butter glaze. The house smelled like peanut butter, bananas, and chocolate. It doesn’t get much better than that.

3 Reasons to Make This Peanut Butter Banana Bundt Cake

It uses up leftover Halloween candy and ripe bananas sitting on your counter.
Dorie Greenspan’s banana cake is a reliable base that isn’t too banana-heavy, so the peanut butter and chocolate shine.
You get double peanut butter: a swirl inside the batter and a creamy glaze on top.

Key Ingredients for This Peanut Butter Banana Bundt Cake

Ripe bananas: The riper the better for natural sweetness and moisture. Look for bananas with brown spots. Frozen and thawed bananas work well too.
Sour cream: Adds moisture and a subtle tang that balances the sweetness. Full-fat sour cream gives the best texture, but low-fat works in a pinch.
Reese’s Peanut Butter Cups: Chop them into small pieces so they distribute evenly. You can substitute with any chocolate peanut butter candy or even chocolate chips.

Kitchen Tools for This Banana Bundt Cake

Bundt pan (9- to 10-inch, 12-cup capacity)
Stand mixer or hand mixer
Toothpick for swirling peanut butter
Wire rack for cooling
Medium bowl for the glaze

Tips for Baking the Best Peanut Butter Banana Bundt Cake

When you swirl the peanut butter into the batter, use a toothpick to gently drag it through in a figure-eight pattern. Don’t overmix or the swirl will disappear. After adding the second layer of batter, pound the pan on the counter a few times to settle the batter and release air bubbles. This helps the cake bake evenly.

Check the cake after about 30 minutes. If the top is browning too quickly, cover it loosely with a foil tent. The cake is done when a toothpick inserted into the center comes out clean, which takes 65 to 75 minutes. Let it cool in the pan for exactly 10 minutes before unmolding onto a wire rack. If you wait too long, the cake can stick.

How to Prevent Your Bundt Cake from Sticking

Sticking is the most common problem with Bundt cakes. Start by generously buttering the pan, making sure to get into all the ridges and the center tube. Some bakers dust the buttered pan with flour, tapping out the excess, or use a baking spray that contains flour. After baking, let the cake cool in the pan for exactly 10 minutes. If it resists unmolding, run a thin knife around the edges and the center tube, then tap the pan firmly on the counter. Invert onto a wire rack and lift the pan off gently.

Peanut Butter Banana Bundt Cake Variations to Try

Swap the Reese’s for chocolate chips or chopped Snickers bars for a different candy fix. Use crunchy peanut butter in the swirl for extra texture. Add 1/2 cup of chocolate chips to the batter for more chocolate. If you want a different glaze, try a simple chocolate ganache or a cream cheese glaze instead of the peanut butter one.

How to Serve This Peanut Butter Banana Bundt Cake

Serve slices at room temperature with a scoop of vanilla ice cream or a drizzle of extra peanut butter. A cold glass of milk is all you need to balance the richness. This cake also makes a great Halloween dessert or an after-school snack for peanut butter lovers.

How to Store Leftover Peanut Butter Banana Bundt Cake

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days. Bring slices to room temperature before serving so the glaze softens and the cake tastes fresh.

Can You Freeze This Banana Bundt Cake?

Yes, freeze the cake without the glaze. Wrap it tightly in plastic wrap, then a layer of foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then make the glaze and drizzle it over the cake before serving.

Best Way to Reheat Peanut Butter Banana Bundt Cake

This cake is best at room temperature, but if you want it warm, microwave individual slices for 10 to 15 seconds. Don’t overheat or the glaze will melt and run off. For a larger piece, wrap in foil and warm in a 300°F oven for about 10 minutes.

Peanut Butter Banana Bundt Cake FAQs

Can I use natural peanut butter for the swirl and glaze?

Natural peanut butter that separates can work, but you need to stir it well first. It may be less stable in the swirl and the glaze might be thinner. For best results, use a standard creamy peanut butter like Jif or Skippy.

Can I use frozen bananas?

Yes, thaw them first and drain off any excess liquid. Mash them well before adding to the batter. Frozen bananas are often even sweeter and more flavorful than fresh ripe ones.

Can I skip the peanut butter glaze?

Absolutely. The cake is delicious on its own with the peanut butter swirl and Reese’s pieces. If you skip the glaze, dust the top with powdered sugar for a simple finish.

How do I prevent the cake from sticking to the Bundt pan?

Generously butter every crevice of the pan, then dust with flour or use a baking spray that contains flour. Let the cake cool in the pan for exactly 10 minutes before inverting. If it sticks, run a thin knife around the edges and tap the pan gently.

Can I make this cake ahead of time?

Yes, you can bake the cake a day ahead. Cool it completely, wrap it tightly, and store at room temperature. Add the glaze just before serving so it stays glossy and doesn’t soak in.

Recipe

Peanut Butter Banana Bundt Cake with Reese's Peanut Butter Cups

Peanut butter lovers will go crazy for this bundt cake!

mediumVegetarian

15 min

Prep Time

1 hr 15 min

Cook Time

1 hr 30 min

Total Time

Servings

Dessert

Course

American

Cuisine

1086 kcal

Calories

Ingredients

Servings

cake

3 cup all-purpose flour
2 tsp baking soda
0.5 tsp salt
1 cup unsalted butter, at room temperature
2 cup granulated sugar
2 tsp vanilla extract

2 large eggs
4 ripe bananas, mashed (should be 1.5-1.75 cups)
1 cup sour cream
1.5 cup reeses peanut butter cups, chopped
0.333 cup creamy peanut butter

glaze

1.5 cup powdered sugar, sifted
0.25 cup milk

0.25 cup creamy peanut butter
0.5 tsp vanilla extract

Instructions

1
Preheat the oven to 350˚F. Generously butter a 9- to 10-inch (12 cup) Bundt pan and set aside.
2
In a medium bowl, whisk the flour, baking soda and salt together. Set aside.
3
In the bowl of a stand mixer, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients all the sour cream and then the rest of the flour mixture.

4
Carefully stir in Reese's peanut butter cup pieces. Scrape half of the batter into the prepared pan and smooth the top. Swirl in half of the peanut butter, using a toothpick. Add the rest of the batter and smooth the top. Swirl in the remaining peanut butter, using a toothpick. Pound the pan on the counter so the cake batter will settle and even out.
5
Bake the cake for 65 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.
6
While the cake is cooling, make the peanut butter glaze. In a medium bowl, whisk together peanut butter, powdered sugar, milk, and vanilla extract. Whisk until smooth. When the cake is cool, drizzle glaze over the top of the cake. Cut into pieces and serve.

Nutrition (per serving)

1086kcal

Calorie breakdown

Protein6%64 kcal

Fat35%397 kcal

Carbohydrates59%654 kcal

How this was calculated — 15 of 15 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached2635 kcal

baking sodaLeavening agents, baking soda0 kcal

saltSalt, table0 kcal

unsalted butterButter, salted1721 kcal

granulated sugarSugars, granulated1848 kcal

vanilla extractVanilla extract29 kcal

large eggsEgg, whole, raw, fresh3 kcal

ripe bananasBananas, ripe and slightly ripe, raw4 kcal

sour creamCream, sour, cultured475 kcal

reeses peanut butter cupsCandies, REESE'S Peanut Butter Cups1854 kcal

creamy peanut butterPeanut butter with omega-3, creamy486 kcal

powdered sugarSugars, powdered1400 kcal

milkMilk, buttermilk, fluid, whole37 kcal

creamy peanut butterPeanut butter with omega-3, creamy365 kcal

vanilla extractVanilla extract7 kcal

Serving size ≈ 263 g · 10 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: banana, Chocolate, dessert, Oven Baked, peanut butter, vegetarian

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