You’ve heard it here first:  I’ve just raised your banana bread game.  This is so huge that if Elvis hadn’t already left the building, he’d be in my kitchen right now noshing on this glorious concoction. 

What do banana bread and Elvis have to do with a groundbreaking baking extravaganza?  Peanut butter and chocolate, people!  Those genius confectioners over at Nestlé® Toll House® have created the perfect peanut butter and chocolate baking vehicle that will elevate any and all banana breads (and pretty much everything else, for that matter).  Elvis’ favorite flavor combo is now truly worthy of The King.


(makes 1 small bundt cake)


For the cake

4-5 overly ripe bananas (about 1 ½ cups)
1 cup light brown sugar, packed
1 stick unsalted butter, room temperature
1/4 cup neutral oil, like canola or safflower
2 large eggs, room temperature
2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla extract
1 (9 ounce) package peanut butter fill DelightFulls™, divided
1 tablespoon all purpose flour

For the glaze

½ cup confectioner’s sugar
1 tablespoon whole milk
1 tablespoon creamy peanut butter
½ teaspoon vanilla extract
pinch salt


For the cake

Take ½ cup of the DelightFulls™ from the bag and chop into halfs and ¼ pieces.  Set aside.
In a small bowl, toss together the remaining DelightFulls™ and 1 tablespoon flour to coat the morsels.  Set aside.

Preheat oven to 350°.  Spray a small bundt pan with non-stick baking spray.  Set aside.
In a small mixing bowl, whisk together the flour, baking powder and salt for 30 seconds to distribute the leavening.

In the bowl of a food processor, puree the bananas until smooth.   Add the oil and then the eggs, one at a time, mixing until combined.  Add the vanilla.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter until light and fluffy.  Scrape down the bottom and sides of the bowl and mix again for 30 seconds.

Add the banana mixture and mix to combine.

Add the flour, all at once, and mix on low until just combined and smooth.

Pour 1/3 of the batter into the prepared bundt pan.  Sprinkle ½ of the flour coated morsels over the batter.  Pour 1/3 of the batter over the morsels and sprinkle with the remaining flour-coated morsels and top with the remaining batter.  

Bake for 1 hour to 1 hour and 15 minutes or until the cake springs back when gently poked and a wooden skewer comes out clean.

Turn the warm cake out onto a serving platter.  Allow to cool completely.

For the glaze

In a small bowl, stir together the confectioner’s sugar, peanut butter, milk, vanilla and salt until smooth.  Spoon over the cooled cake and sprinkle with the reserved, chopped DelightFulls™.


Popular Posts