Banana, Peanut Butter and Caramel Mud Cake
A rich and fudgy mud cake combining sweet bananas, creamy peanut butter, and decadent caramel. This indulgent dessert is dense, moist, and perfect for special occasions.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8-10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Ripe bananas
- Peanut butter
- Unsalted butter
- Dark chocolate
- Brown sugar
- Eggs
- All-purpose flour
- Baking powder
- Salt
- Vanilla extract
- Caramel sauce
- Milk
Instructions
- Preheat the oven to 320°F (160°C) and line a cake pan with parchment paper.
- In a saucepan over low heat, melt butter, chocolate, and peanut butter together, stirring until smooth. Remove from heat and let cool slightly.
- In a large bowl, mash the bananas until smooth. Add brown sugar, eggs, and vanilla extract, mixing until well combined.
- Pour the melted chocolate mixture into the banana mixture and stir until fully incorporated.
- Sift in flour, baking powder, and salt, then gently fold until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60–75 minutes, or until a skewer inserted into the center comes out with moist crumbs.
- Allow the cake to cool in the pan before removing.
- Drizzle generously with caramel sauce before serving.
Notes
- Add chopped peanuts or walnuts for extra crunch.
- Swirl additional caramel into the batter for a marbled effect.
- Use milk chocolate instead of dark chocolate for a sweeter flavor.
- Serve with whipped cream or vanilla ice cream.
- Store at room temperature for up to 2 days or refrigerate for up to 5 days.
- Warm slices in the microwave for 15–20 seconds before serving.
- Freeze for up to 2 months if needed.
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 85 mg
