Bananas, chocolate chips, and walnuts are baked up into a delicious bundt cake, which is then drizzled with chocolate ganache, peanut butter glaze, and marshmallow sauce. This is an epic bundt cake recipe!
2cupsminiature marshmallows (or 18 regular sized, cut into quarters)
Heat oven to 350° F.
Place sugar, peanut butter, and oil in the bowl of a hand or stand mixer. Beat on medium speed until combined, then add eggs, one at a time, mixing until combined. Turn to low speed and add mashed bananas, mixing until combined.
Sift together dry ingredients and mix half into banana mixture then add half of the milk, and repeat with remaining flour and milk. Gently mix or fold in chocolate chips and nuts.
Pour batter into well greased and floured bundt pan. Bake for 50-55 minutes, until the internal temperature of the cake reaches 205° - 210° F, or a toothpick inserted in the center of cake comes out clean or with just a few crumbs.
Remove pan from oven and cool cake in pan for 15 minutes before removing and transferring to a wire rack to cool completely.
Once cool, drizzle with chocolate ganache, peanut butter glaze, and marshmallow sauce.
Place chocolate in a medium heatproof bowl; set aside.
Place cream in a small saucepan over medium heat and bring to a simmer (tiny bubbles around the edge of pan. (Don't let the cream come to a boil.) Pour hot cream over chocolate and let it sit until chocolate has softened, about 5 minutes. Add butter and stir until smooth. Let cool slightly before pouring or spreading over the cake.
PEANUT BUTTER GLAZE
Combine the peanut butter and icing sugar. Add a few drops of milk at a time until the glaze reaches a thick but pour-able consistency. Drizzle the glaze over the chocolate ganache.
Heat marshmallows and cream in top bowl of a double boiler, folding and stirring until marshmallows are almost melted.
Add vanilla and continue cooking and stirring until completely melted and well blended with cream.
Use while sauce is hot, as it will thicken as it cools.
* If you don't want to use cake flour, you can substitute an equal amount of all-purpose flour. Cake flour will produce a softer, more tender cake.
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