Banana & Chocolate Bundt Cake with Peanut Caramel drizzle

Serves 12

200g

Butter (melted, plus a little for greasing)


3tbsp

Cocoa powder


3

Ripe banana's


150ml

Full fat milk (Plus 1tbsp for the icing)


3

Large eggs


1tsp

Vanilla extract


350g

Spelt flour


1tbsp

Bicarbonate of soda


350g

Soft light brown sugar


150g

Natural yogurt


100g

Dark chocolate chips (Or bar of chocolate, chopped into small chunks)


3tbsp

Crunchy peanut butter



Peanut Caramel Drizzle



80g

Salted peanuts (Roughly chopped)


100g

Dulce le Leche Caramel (Or any other caramel sauce)


Method

Heat the oven to 180°C

Grease a 2.5 litre bundt tin with some melted butter, making sure you get in all the crevices.

Mash the bananas, then stir in the butter, milk, eggs and vanilla. In another bowl, combine the flour, bicarbonate of soda, sugar and 1/2 tsp salt. Shake the bowl a few times to encourage any lumps of sugar to come through the surface, squeeze them through your fingers and mix again.

Stir the banana mixture into the dry ingredients, then transfer half the cake mixture into another bowl. Add the cocoa mix, 50g of yogurt and the chocolate chips to one bowl, and the remaining 100g of yogurt and crunchy peanut butter to the other.

Scrape the peanut mixture into the prepared tin, then spoon over the chocolate mixture. Swirl a skewer through the two cake mixtures to create a marbled effect. Bake on the middle shelf for 1 hour. Check the cake is cooked by inserting a skewer into the centre of the sponge – if it comes out coated in any wet mixture, return to the oven for 10 mins more, then check again. Cool for 15 mins in the tin, then transfer to a wire rack to cool completely.

Mix the caramel with 1tbsp milk to create a drizzly icing. Once the cake is cool, drizzle over the icing and scatter with the remaining peanuts.

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