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This banana pound cake was originally written and published in April, 2011. It’s been updated with a new video and new photographs on 10/27/16.
You know my husband? The guy who hates cake?
He likes this banana pound cake.
He likes it a lot.
He ate it for breakfast three days in a row. I think it had something to do with the peanut butter, Nutella, and bananas.
Quick question: why can my husband eat pound cake for breakfast and not gain a single pound, but I eat cake for breakfast and need to buy new pants? It’s not fair.
One other question: A few months ago I baked with Nutellla for the first time and since then I can’t seem to stop using it in my baked goods. What happened and how do I make it stop?
Do I even want to make it stop?
As you can see, I’m feeling very contemplative this morning. What’s on your mind today? What are you thinking about and questioning? And wouldn’t you rather be thinking about it with a big slice of this cake in front of you?
Banana Pound Cake with Peanut Butter and Nutella
Ingredients
- 1 1/2 cups butter room temperature
- 1 cup smooth peanut butter divided
- 2 3/4 cups sugar
- 5 large eggs
- 2 teaspoons vanilla
- 2 large bananas mashed
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup Nutella divided
Instructions
- Preheat the oven to 325 degrees. Grease and flour a large bundt pan.
- In the bowl of your stand mixer, cream the butter and 3/4 cup of the peanut butter until smooth. Beat in the sugar, mixing until light and airy, around 5 minutes. Add the eggs, one at a time, mixing well between each addition. Stir in the vanilla.
- Mix in the mashed banana on low.
- Add the flour and salt to the mixer, all at once, and mix just until incorporated.
- Pour half of the batter into the prepared bundt pan. Drop heaping spoonfuls of Nutella over the top of the batter, about 1/2 a cup.
- Using a butter knife, swirl the Nutella all throughout the cake to get a marbled look.
- Pour remaining batter over top of Nutella.
- Bake the cake for 60 - 75 minutes or until the cake is golden brown and a tester comes out clean.
- Allow cake to cool in the pan for 20 minutes, then remove to a wire rack to cool completely.
- Heat remaining Nutella and peanut butter in the microwave in 10 second intervals to soften it up enough to drizzle. Drizzle on top of cake.
Nutrition Information:
One of the original photos, for posterity’s sake: 
Zeina says
Can u confirm to me the sugar measurement ? Is it 2 cups plus 3/4 cup or is it 3/4 cupx2
Karly says
It’s 2 and 3/4 cups.
Sindia says
Looks delicious! Could you tell me the brand of bundt pan you used in the video? I am looking for one made from ceramic or stone and want to avoid anything non-stick. Thanks!
Karly says
This is the one I have: http://amzn.to/2r38U5n
Beverly Moore says
Wow… what a cake! Made the Peanut butter, banana, nutella cake for a going away & people loved it. I used a peanut butter frosting instead of the glaze because I didn’t have enough nutella. Absolutely delicious. Thank you for the recipe.
Hannah says
My dad, who also doesn’t like cake (weirdo), loved this cake. His exact quote was “this is dang good.” He then proceeded to sliver off about a third of it in a day. Thanks for the recipe!
regina suarez says
it’s in the oven right now, posted it on face book and can’t wait to taste it!
Jessica Ashe says
Making this tonight… can’t wait for the hubby to see & try it 🙂
Elisabeth says
yum! I made this today and my husband declared it the best cake he has ever had