A delightful banana bundt cake topped with a rich peanut butter glaze, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
Grease and flour a bundt pan to prevent sticking.
Use a non-stick spray with flour for convenience.
In a large mixing bowl, combine the instant vanilla pudding mix, water, mashed bananas, and eggs. Beat on low speed until moistened, then increase to medium speed and beat for 2 minutes.
Ensure the bananas are well mashed for a smooth batter.
Pour the batter into the prepared bundt pan and smooth the top.
Tap the pan gently on the counter to release air bubbles.
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake at 45 minutes to avoid overbaking.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Cooling in the pan helps the cake set and prevents breaking.
In a microwave-safe bowl, microwave the peanut butter for 20-30 seconds until softened.
Stir the peanut butter halfway through microwaving for even heating.
Stir the powdered sugar and warm water into the softened peanut butter until smooth and pourable.
Adjust the water amount for your desired glaze consistency.
Drizzle the glaze over the cooled cake, letting it drip down the sides.
Place parchment paper under the rack to catch excess glaze.
Serve the cake and enjoy!
Pair with a hot beverage for a delightful treat.
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