Peanut Butter Banana Cake
  • For Peanut Butter Fluff frosting:
  • 1 (1.5oz) package Jello sugar free/fat free instant Vanilla pudding mix
  • 1/2 cup skim milk
  • 1/2 cup creamy peanut butter
  • 1 (12oz) container Cool Whip Light
  • For cake:
  • 1 (18.25oz) box Golden Vanilla flavor cake mix
  • 1 1/3 cups bananas, mashed
  • 1/3 cup creamy peanut butter
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 3/4 cup peanut butter chips
  • For garnish:
  • 1/3 cup creamy peanut butter
  • 1/4 cup unsalted dry roasted peanuts
  1. To prepare frosting - in a medium bowl using a handheld mixer gradually blend instant pudding mix and skim milk until well incorporated.
  2. Add peanut butter and mix until well combined. Add Cool Whip light and mix thoroughly.
  3. Cover and refrigerate.
  4. Preheat oven to 350 degrees.
  5. Spray bundt pan with nonstick cooking spray.
  6. In a large mixing bowl combine cake mix, bananas, 1/3 cup peanut butter, eggs and vanilla extract.
  7. Stir until well combined.
  8. Fold in peanut butter chips.
  9. Spoon into bundt pan, spreading evenly.
  10. Bake in preheated oven for 35-40 minutes or until a toothpick inserted into center of cake comes out clean.
  11. Set aside to cool.
  12. Invert cooled cake onto serving dish and frost top with Peanut Butter Fluff frosting.
  13. For garnish, warm peanut butter in microwave for 15 seconds - stir and drizzle in zigzag pattern across cake.
  14. Sprinkle with peanuts