Banana Chocolate Sprinkle Cake with Peanut Butter Glaze
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 2 medium ripe bananas, finely mashed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup warm milk
- 1/2 cup semisweet chocolate chips
- 2 tablespoons chocolate sprinkles
- 1/4 cup creamy peanut butter
- 3 tablespoons creamy peanut butter
- 2/3 cup confectioners' sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- Chocolate sprinkles + crushed peanuts
Heat oven to 350 degrees F. Spray a bundt pan with cooking spray.
In a medium mixing bowl, sift together flour, baking powder, baking soda and salt. In a large mixing bowl, using a mixer on medium speed, beat together butter, sugar and banana until creamy - about 1-2 minutes. Beat in egg, one addition at a time, until well incorporated - about 2-3 minutes. Reduce mixer speed to low and beat in dry ingredients, alternating with milk, until just combined. Stir in chocolate chips and sprinkles until combined. Pour batter into prepared pan. Swirls blobs of peanut butter throughout the batter.
Bake 45-55 minutes (mine took about 50), or until well risen, golden brown, and a toothpick inserted into cake comes out with moist crumbs attached. Cool on a wire rack for 10-15 minutes before releasing from pan.
To make the glaze - warm the peanut butter in the microwave for 20-30 seconds; whisk in confectioners' sugar, milk and vanilla until well combined. Drizzle glaze on top of cake. Sprinkle sprinkles (ha!) and peanuts on top.
Makes 10-12 servings