This guy……….this guy is something else. He’s everything I’d ever want in a man.

He’s tasty, he’s naughty, he’s rich, he’s moist (that’s right, I said it), everyone will drool over him, he’s a little nuts and he’s even better when he gets heated up.

OK, now that you fully understand the inner workings of my brain, we can move on 😉I made this cake at the weekend after staring at three very sad bananas in my kitchen – they were very well ripened and starting to blacken. Most people may throw them away as a bad job, but that’s not what I see. I see potential. I see flavour. I SEE CAKE.You can do lots of things with overripe bananas – easy ice cream, pancakes, smoothies…..but I went for this bad boy.

He’s a shockingly good combination of peanut banana cake and chocolate banana cake, swirled together to make a mesmerising blend of salty and sweet. It’s one of those simple cake recipes that calls for wet ingredients to be mixed together with the dry. That cake batter is then split in two and cocoa, chocolate chips and yogurt added to one half, and peanuts and yogurt added to the other.

I then chose to top mine with a peanut butter caramel – which I have to say, is worth having a bath in. It’s fuckin ridiculously good!

This recipe comes from bbcgoodfood – although I’ve tweaked it ever so slightly.

If you give this a go – YOU WILL THANK ME LATER

Banana, chocolate and peanut bundt cake

Ingredients

• 200g butter, melted
• 3 tbsp. cocoa powder
• 3 large ripe bananas
• 150ml full fat milk
• 3 large eggs
• 1 tsp vanilla
• 350g self raising flour
  
• 1 tsp bicarb of soda
• 1tsp salt
• 175g golden caster sugar
• 175g dark brown sugar
• 150g natural yogurt
• 80g salted peanuts, chopped
• 50g caramel, homemade or shop bought
• 50g crunchy peanut butter

Method

1. Pre heat the oven to 180c/160c fan. Grease and flour your bundt tin. Mine was 2.5ltr.
2. Mix the cocoa powder with 50ml of boiling water from the kettle and set aside.
3. In a large bowl (big enough to fit the wet and dry mix) mash the bananas and then stir in the milk, eggs and vanilla with a wooden spoon.
4. In another bowl, combine the SR flour, bicarb of soda, salt and sieve this into the wet mix.
5. In the empty bowl, combine the two sugars and also add to the wet mix. Give this all a good stir.
6. Now split the cake batter in half between those two bowls. Put the cocoa mix, the chocolate chips and 50g yogurt into one bowl and remaining 100g yogurt and 50g chopped nuts into the other bowl. Giving each bowl a mix to combine.
7. Put the peanut mix into the bundt tin, then pour over the chocolate mix. Swirl both together with your spoon or a knife to marble it together.
8. Cook on the middle shelf of your oven for 1hr. It is done when the cake starts to come away from the sides of the tin and a skewer inserted into the deepest part of the cake comes out clean.
9. Cool in the tin for 10 mins and then turn out onto a wire rack to cool completely.
10. For the topping – combine the caramel sauce and peanut butter (I put it in the microwave for 20 secs to get it to a pouring consistency). Drizzle it over the cake and sprinkle with the remaining peanuts.