Banana Bread Bundt Cake

Let's Cook

1. Step 1.

   Preheat oven to 350°F. Generously butter a standard (12-cup) Bundt pan, making sure to get into all the nooks and crannies. Dust with flour, tapping out any excess.

2. Step 2.

   In a bowl, sift together 2½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.

3. Step 3.

   In a large mixing bowl or the bowl of a stand mixer, beat 1 cup granulated sugar and ¾ cup (1½ sticks) unsalted butter (room temperature) on medium speed until fluffy, 1 to 2 minutes. Add 2 large eggs (room temperature), one at a time, mixing well after each addition. Scrape down the sides of the bowl, then mix in 3 very ripe bananas (mashed, about 1¼ cups) and 1 teaspoon pure vanilla extract. Add the dry ingredients in three additions, alternating with two additions of ½ cup whole milk, mixing until just incorporated. Fold in 1 cup semisweet chocolate chips.

4. Step 4.

   Pour the batter into the prepared Bundt pan. Bake for 40 to 50 minutes, or until a toothpick inserted in the deepest part of the pan comes out clean. Place the pan on a wire rack to cool. When the pan is cool enough to handle (about 15 minutes), invert the pan over the wire rack; the cake should come out cleanly. Let the cake cool completely.

5. Step 5.

   While the cake cools, prepare the glaze: In a small saucepan, warm 3 ounces (½ cup) semisweet chocolate chips and ⅓ cup heavy cream over low heat, stirring occasionally, until melted. Add 2 tablespoons creamy peanut butter and stir until smooth. Let the glaze cool until it has thickened slightly (it should be pourable but not runny), about 10 minutes.

6. Step 6.

   Pour the glaze over the cooled cake, allowing it to drip down the sides. Refrigerate the glazed cake in an airtight container for up to 3 days until ready to serve.