Banana Peanut Butter Chip Bundt with Peanut Butter Glaze

I admit to almost doing a repeat of a cake, shock, surprise!!! for the Legion Cake Raffle.  
I like doing something different each time I bake a cake for them, with the exception of the chocolate cake, cause that's always popular.

I had made a Banana Bundt Cake last year, and while it was good, it wasn't quite right.

 So I played with the recipe.

 I changed it up a lot, well, a little.  I thought the other cake was a touch too sweet, and then there was that package of peanut butter chips I found hiding, in the corner, in the pantry.
 I had some bananas in the freezer as well. 


So...
 
I did make a couple of changes to the original recipe, but that's mainly because one of the bananas went splat onto the kitchen floor.

I swear those over ripe bananas are escape artists, but that one escaped right into the garbage can.

I also thought the original cake, while good, was a touch sweet.   So I cut down the sugar a bit, subbed out some brown sugar for part of it, and rather than top it with the toffee sauce which was good, I wanted a slightly lighter touch.  I got my inspiration here for the sauce.  Her's was vegan, mine, not so much, because I love butter.  Also I forgot to add any vanilla extract.  Next time though, I might have to try adding maybe a touch of brandy or?
I also had some real Maple Syrup a friend had given me awhile back, and there was just enough to make the sauce.

The recipe does make a large bundt cake with enough batter for a 4 inch sampler cake.

 You can see the Peanut butter chips in the crust here.

 My sampler cake, with just a drizzle of the peanut sauce on top.

I had to try some, how else can I make sure that the whole thing is edible?

 Here it is.

Yield: 12 servingsAuthor: Sid's Sea Palm Cooking (Adapted from several recipes)

Banana Peanut Butter Chip Bundt Cake with Peanut Butter Glaze

prep time: 15 minscook time: 1 hourtotal time: 1 hours and 15 mins

This cake is nothing like regular Banana Bread. It's not that dense and holds up beautifully.

ingredients:

Cake

3 cups Self-Rising Flour

1 tsp. Baking Soda

1 cup Salted Butter
1/2 cup White Sugar
1/2 cup Brown Sugar

2 tsp. Brandy

3 large eggs, separated

2 large bananas, mashed ( 3 would be better)

1 cup Buttermilk
1 cup or 2 Peanut Butter Chips

Peanut Butter Sauce

1/4 cup butter

1/4 cup Maple Syrup

1/4 cup Smooth Peanut Butter

instructions:

Preheat oven to 350 degrees, grease a 12 cup bundt pan.  Set aside.

Separate the eggs, and beat the egg whites until stiff.  Set aside while you prepare the rest.   Mix the dry ingredients together, set aside  while you cream the butter, sugar and egg yolks together, until the sugar has broken down a little.  Add the mashed bananas and mix well.  Then add the buttermilk and flour in two parts, alternating each one. Add the Peanut Butter chips, fold in.   At the end, fold in the egg whites, carefully but making sure to blend them without leaving any little bits of egg.   Pour the batter into the bundt pan and smooth the top a little. 

Bake for 55 minutes and check for doneness after 50 minutes, increasing the baking time by 5 minutes at a time.  
Turn out onto a wire rack and remove the pan.  Let cool. 

 Make the peanut butter sauce while the cake is baking.    In a sauce pan or pot, add the butter, peanut butter and maple syrup together. Heat just until the butter is melted, and whisk together.  Take off of the heat and allow to cool.       

As soon as the cake is cooled, spoong the peanut butte sauce over the cake in a pleasing pattern and serve. 

Note: This makes enough batter for a large bundt cake, as well as a 4 inch 'sampler' cake.  You can cut the flour back to 2 1/2 cups and the buttermilk back to 3/4 cup to make just enough batter to fill the bundt pan.  It will still be good.

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