So the other day I had a real hankering for something with peanut butter and bananas. Then I saw the bottle of Jack Daniels sitting there and decided bourbon would have to be involved in the dish as well. I don’t know why it is that I want to put Jack Daniels in everything. I think I’m borderline obsessed with the stuff! What’s even stranger is that I never drink Jack Daniels in any type of cocktail form. In fact, I only drink it straight after the most harrowing of days. 🙂 Yet I want to put it in everything I bake. Go figure…. Perhaps I lived in Tennessee in a previous life…
Well, I had come across a recipe that called for all of the desired ingredients. It was listed on a blog from which I had never attempted to make any dishes and which due to the following outcome, shall remain nameless. I must admit, I was a bit sceptical about said recipe because it did not call for any eggs. Hmmm…. And it seemed a bit short on flour. Hmmm…. But I soldiered on and popped the ill-fated concoction in the oven. The cloud of doubt grew ever darker as I peeked in the oven to check on its progress ( ie. lack of progress). With growing apprehension, I went to one of my favourite blogs, Buns in My Oven, because I knew Karly had published a recipe for a fantastic looking Peanut Butter & Banana Pound cake not too long ago. I checked her ingredients…yup…5 eggs and over double the amount of sugar and flour. Oh no! Why did I ever stray! But what could I do but sit with a horrible sinking feeling, hoping for the best, yet fearing the worst. Sadly, my perseverance merely resulted in a terribly disappointing blob emerging from the oven. Utter failure! I hate it when that happens. But I proceeded to pick myself up ( after uttering a string of expletives which I wouldn’t even think of replicating here ) and began to mix up the recipe for Peanut Butter & Banana Pound Cake with a Peanut Butter Nutella Glaze from Buns in My Oven, but with the addition of some lovely Jack Daniels. It was obvious from the get-go that this was much more like it. I felt my spirits lifting and knew I would be redeemed in this cake.
Sure enough… This cake is stunning!
I bet it’s even awesome without the Jack. You could leave it out if you were taking it to a church pot-luck or a children’s party or some other such teetotalling thing. But it just makes me feel better knowing Jack’s in there.
Boozy Peanut Butter & Banana Pound Cake with a Peanut Butter Nutella Glaze
Recipe slightly adapted ( I added the Jack Daniels 🙂 ) from Buns In My Oven
- 1 1/2 cups (3 sticks) butter, room temperature
- 1 cup smooth peanut butter (I used JIF), divided
- 2 3/4 cups sugar
- 5 eggs
- 2 teaspoons vanilla
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 large bananas, mashed
- 3 Tablespoons Jack Daniels (or your preferred Bourbon)
- 1 cup Nutella, divided
- 2 tablespoons milk or water (optional – or you could use some more Bourbon – as you seen fit)
Preheat the oven to 325 degrees. Grease and flour a 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.
Add the flour and salt to the mixer, all at once, and mix just until incorporated. Mix in the mashed banana on low. Add the Jack Daniels and mix until incorporated.
Pour 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.
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. If desired, mix in a little milk or water or even some more bourbon, depending on the day you’ve had, to thin out the glaze until it reaches the desired consistency.
Drizzle on top of the bundt cake.