Banana Chocolate and Peanut Bundt Cake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 35mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    670
based on 38 ratings

A marbled chocolate, banana and peanut sponge baked in a Bundt tin, topped with a rich smooth caramel sauce and chopped nuts.

recipe updated Mar 19, 2025

Ingredients

  • Water icon
    Water
    50 ml
  • Banana icon
    Banana
    260 g
  • Unsalted butter icon
    Unsalted butter
    200 g
  • Roasted salted peanuts icon
    Roasted salted peanuts
    80 g
  • Roasted salted peanuts icon
    Roasted salted peanuts
    as needed
  • Cocoa powder icon
    Cocoa powder
    3 tablespoons
  • Light brown sugar icon
    Light brown sugar
    350 g
  • Milk icon
    Milk
    150 ml
  • Egg icon
    Egg
    3
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Baking soda icon
    Baking soda
    1 teaspoon
  • Salt icon
    Salt
    ½ teaspoon
  • All purpose flour icon
    All purpose flour
    350 g
  • Baking powder icon
    Baking powder
    3 teaspoons
  • Natural yogurt icon
    Natural yogurt
    150 g
  • Dark chocolate chips icon
    Dark chocolate chips
    100 g
  • Caster sugar icon
    Caster sugar
    200 g
  • Water icon
    Water
    4 tablespoons
  • Butter icon
    Butter
    50 g
  • Double cream icon
    Double cream
    280 g

Tools

  • kCook icon Oven
  • kCook icon Cooling rack
  • kCook icon Kenwood Chef
  • kCook icon Bundt pan - 10 x 4"
  • kCook icon Small bowl
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Large mixing bowl
  • kCook icon Saucepan

Step preview

  1. Pre-heat oven - 160°C
  2. Grease and flour a clean bundt pan then set aside
  3. Add cocoa powder and water to a clean small bowl
  4. Stir until dissolved and let cool
  5. Attach K Beater
  6. Add banana to the Kenwood Bowl
  7. Mix until smooth - Speed 3
  8. Then add light brown sugar, unsalted butter, milk, egg and vanilla extract to the Kenwood Bowl
  9. Mix until combined - Speed 4
  10. Then add baking soda, salt, all purpose flour and baking powder to the Kenwood Bowl
  11. Mix until combined - 30 sec, Speed 4
  12. Add natural yogurt and roasted salted peanuts to a clean large mixing bowl
  13. Transfer half of content of Kenwood Bowl to large mixing bowl
  14. Mix until combined then set aside
  15. Add natural yogurt and dark chocolate chips to the Kenwood Bowl
  16. Transfer content of small bowl to Kenwood Bowl
  17. Mix until combined - 30 sec, Speed 5
  18. Transfer half of content of large mixing bowl to bundt pan
  19. Transfer half of content of Kenwood Bowl to bundt pan
  20. Transfer the rest of content of large mixing bowl to bundt pan
  21. Transfer the rest of content of Kenwood Bowl to bundt pan
  22. Use a skewer through the two cake mixtures to create a marbled effect
  23. Bake until skewer tests clean - 1 hr, 160°C
  24. Remove and let cool - 15 min
  25. Turn out onto cooling rack and let cool
  26. Add caster sugar and water to a clean saucepan
  27. Heat until sugar has dissolved while stirring occasionally - medium heat
  28. Bring to the boil and continue heating until the mixture thickens and begins to caramelise
  29. Remove from the heat
  30. Add butter to the saucepan
  31. Stir until combined
  32. Heat until golden brown - medium heat
  33. Remove from the heat
  34. Add double cream to the saucepan
  35. Stir until combined
  36. Set aside to cool before pouring over the cooled cake
  37. Serve
  38. Decorate with roasted salted peanuts
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