By Becky Hardin
Published Sep 13, 2018
Peanut Butter Banana Bundt Cake is the most perfect cake recipe ever. Peanut butter and banana is one of those classic flavor combinations you just can’t beat, and when you add peanut butter icing and mini chocolate chips into the equation, YUM! This peanut butter banana pudding cake is great for any occasion, and easy enough for new bakers.
Peanut Butter Banana Bundt Cake
Peanut Butter Banana Bundt Cake is a delicious and simple recipe that everyone will love. This peanut butter and banana pudding cake is so rich, so moist, and so tasty!
I’ve come a long way on this cooking journey of mine. I first made this Peanut Butter Banana Bundt Cake back when I was SUPER new to baking…and new to basically everything that happens in the kitchen outside of eating for that matter. But I made this easy cake recipe stress free, and it gave me a big confidence boost!
Peanut butter and banana is such a classic and delicious combination of flavors. There’s just something about that sweet and salty mix, and alllll that creaminess blended into one tasty dish. I think my Peanut Butter Banana Smoothie and my Banana Bread recipe with Peanut Butter Glaze are both proof of the amazingness of these two ingredients when mixed together.
This Peanut Butter Banana Pudding Cake recipe is a great dessert for just about any occasion. The peanut butter icing and mini chocolate chips sprinkled on top add an extra edge of flavor, plus they make this bundt cake look SO beautiful.
This Peanut Butter Banana Bundt Cake is creamy, moist, and oh so delicious. Make this easy cake recipe for just about any occasion, and everyone will devour it!
Easy Bundt Cake Recipe
My friend Krissy made this Peanut Butter Banana Bundt Cake for a recent get-together, and I had to have the recipe IMMEDIATELY. I even took two pieces home! This recipe originally came from a blog called Mix and Match Mama .
She has taken one technique for (the perfect) easy bundt cake recipe, and come up with 100 different flavor combinations. It’s seriously genius, because you can never have enough easy cake recipes! I made a couple little changes and added the chocolate chips, because chocolate instantly makes everything better.
This Peanut Butter and Banana Pudding Cake has become a favorite of mine, and it’s always a hit at holiday celebrations (this is so perfect for Easter!).
Peanut Butter Banana Pudding Cake
The secret to this Peanut Butter Banana Bundt Cake is using 2 packets of instant pudding in every cake. I’m telling you, amazing! It adds so much moisture, and such a rich creamy texture.
I brought this peanut butter and banana pudding cake to Pat’s family’s Easter dinner this afternoon, and I’m pretty sure everyone thought it was a little strange there was a piece already taken out…but I couldn’t resist! If you’re like me and a tad nervous to jump head first into the world of baking, than this cake is for you. It’s a guaranteed success, and you don’t have to tell anyone that it’s not baked fully from scratch! Peanut Butter Banana Bundt Cake….made in heaven!
How to Make Peanut Butter Banana Bundt Cake
Now comes the fun part. We get to make this Peanut Butter Banana Bundt Cake STRESS-FREE! Well, maybe eating it is the real fun part, but this is a necessary step in that process. Grab your box of yellow cake mix, some instant banana pudding, peanut butter, mashed bananas, and the last couple if ingredients to get started.
- Use an electric mixer (or stand mixer) to combine the cake mix, oil, eggs, water, and instant pudding.
- Then add in the mashed bananas and peanut butter and mix until the batter is smooth.
- Pour batter into a greased bundt cake pan.
- Bake at 350°F for 40-45 minutes.
- Once cooked, let the cake cool for 10 minutes, then flip it out of the pan.
- To make the icing, combine powdered sugar, butter, and milk, then add in the peanut butter and mix into a smooth consistency.
- When the cake has cooled completely, spread on the icing and sprinkle on the chocolate chips.
This Peanut Butter Banana Bundt Cake is SO good, everyone is going to want to (at least) two slices. So don’t expect this cake to last long!
This delicious and easy Peanut Butter Banana Bundt Cake is the absolute perfect cake to serve for any occasion. No one can resist peanut butter and banana!
See the recipe card below for details on how to make Peanut Butter Banana Bundt Cake. Enjoy!
If you like this recipe, try these other favorite cake recipes :
- Chocolate Peanut Butter Cup Pound Cake
- Best Turtle Cake Recipe
- Oreo Poke Cake
- Brown Sugar Pound Cake with Brown Sugar Icing
- Banana Split Dump Cake
- Old Fashioned Oatmeal Cake
- Brown Butter Banana Bread
- Best Banana Cake with Kahlua Cream
Ingredients1x2x3x
For the cake
- ▢ 15.25 ounces yellow cake mix 432 grams (1 box)
- ▢ 6.8 ounces instant banana pudding 192 grams (2 small boxes)
- ▢ ½ cup vegetable oil 100 grams
- ▢ 1¼ cups water 284 grams
- ▢ 4 large eggs 200 grams
- ▢ ¾ cups peanut butter 203 grams
- ▢ 2 bananas mashed
For the Icing
- ▢ 3 cups powdered sugar 339 grams
- ▢ ½ cup unsalted butter 113 grams, room temperature (1 stick)
- ▢ 3 tablespoons skim milk 43 grams
- ▢ ¾ cups low-fat peanut butter 203 grams
- ▢ ¼ cup mini chocolate chips 43 grams, optional
Instructions
For the Cake
- Preheat oven to 350°F. Grease or spray a 10-cup Bundt cake pan (I love the new olive oil cooking spray).
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cake mix, puddings, oil, water, and eggs. Add in the peanut butter and mashed bananas and mix until smooth. 15.25 ounces yellow cake mix, 6.8 ounces instant banana pudding, ½ cup vegetable oil, 1¼ cups water, 4 large eggs, ¾ cups peanut butter, 2 bananas
- Pour the batter into the prepared cake pan and bake 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Once the cake has cooled for at least 10 minutes, flip it over and place it on a platter or plate. Allow to cool completely before adding icing.
For the Icing
- While the cake cools, combine the powdered sugar, butter, and milk in the bowl of a stand mixer fitted with the whisk attachment. Add the peanut butter and mix until fluffy and smooth. If the icing seems too thick, add more milk, 1 tablespoon at a time, until the desired consistency is achieved. ¾ cups low-fat peanut butter, 3 cups powdered sugar, ½ cup unsalted butter, 3 tablespoons skim milk
- Once the cake is completely cooled, ice liberally with the icing. The more, the better :)
- Sprinkle with mini chocolate chips, if desired, then slice and serve. ¼ cup mini chocolate chips
Equipment
- Kitchen Scale (optional)
- 10-Cup Bundt Pan
- Stand Mixer
Becky’s Tips
- Be sure to grease the Bundt pan well; otherwise, your cake will stick to the pan.
- Use your favorite brand of yellow cake mix. A 16.25-ounce box will also work.
- Be sure to use instant banana pudding mix, not regular!
- The icing is intended to be lighter than the cake, which is why I used low-fat peanut butter and skim milk. You can use full-fat ingredients for a more indulgent icing.
Nutrition information is automatically calculated, so should only be used as an approximation.
Peanut Butter Banana Bundt Cake
Equipment
- Kitchen Scale (optional)
- 10-Cup Bundt Pan
- Stand Mixer
Ingredients
For the cake
- 15.25 ounces yellow cake mix 432 grams (1 box)
- 6.8 ounces instant banana pudding 192 grams (2 small boxes)
- ½ cup vegetable oil 100 grams
- 1¼ cups water 284 grams
- 4 large eggs 200 grams
- ¾ cups peanut butter 203 grams
- 2 bananas mashed
For the Icing
- 3 cups powdered sugar 339 grams
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- 3 tablespoons skim milk 43 grams
- ¾ cups low-fat peanut butter 203 grams
- ¼ cup mini chocolate chips 43 grams, optional
Instructions
For the Cake
- Preheat oven to 350°F. Grease or spray a 10-cup Bundt cake pan (I love the new olive oil cooking spray).
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cake mix, puddings, oil, water, and eggs. Add in the peanut butter and mashed bananas and mix until smooth. 15.25 ounces yellow cake mix, 6.8 ounces instant banana pudding, ½ cup vegetable oil, 1¼ cups water, 4 large eggs, ¾ cups peanut butter, 2 bananas
- Pour the batter into the prepared cake pan and bake 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Once the cake has cooled for at least 10 minutes, flip it over and place it on a platter or plate. Allow to cool completely before adding icing.
For the Icing
- While the cake cools, combine the powdered sugar, butter, and milk in the bowl of a stand mixer fitted with the whisk attachment. Add the peanut butter and mix until fluffy and smooth. If the icing seems too thick, add more milk, 1 tablespoon at a time, until the desired consistency is achieved. ¾ cups low-fat peanut butter, 3 cups powdered sugar, ½ cup unsalted butter, 3 tablespoons skim milk
- Once the cake is completely cooled, ice liberally with the icing. The more, the better :)
- Sprinkle with mini chocolate chips, if desired, then slice and serve. ¼ cup mini chocolate chips
Notes
- Be sure to grease the Bundt pan well; otherwise, your cake will stick to the pan.
- Use your favorite brand of yellow cake mix. A 16.25-ounce box will also work.
- Be sure to use instant banana pudding mix, not regular!
- The icing is intended to be lighter than the cake, which is why I used low-fat peanut butter and skim milk. You can use full-fat ingredients for a more indulgent icing.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
