You can’t help falling in love with this bundt cake. It’s got all of Elvis’ favorites: banana, peanut butter, and bacon. While I can’t imagine eating this combination in a sandwich, it’s pretty darn good in a cake. And if it’s good enough for The King, it’s good enough for me. So make this cake, put on a sequins jumpsuit, and grow out your sideburns. Or at least just make this cake.
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For the Banana Cake
- 6 slices of bacon, uncooked (or more if you’d like)
- 1 box of banana cake mix (I used Dolly Parton’s boxed mix)
- 1 3.9 oz package of banana pudding, unprepared
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs
- 1/2 cup warm water
Peanut Butter Filling
- 1 cup of creamy peanut butter
- 1/3 cup powdered sugar
- 4 tablespoons butter melted
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Cake Instructions
Step 1
Medium dice your bacon into smallish pieces. There’s no wrong answer for size. Cook your diced bacon in a frying pan until fully cooked but not crispy.
Step 2
Preheat oven to 350° and prep your bundt with Bundt Gunk or spray with nonstick spray.
Step 3
Combine all of the cake ingredients and mix with a mixer until just combined, you still want to see a few flour streaks. Add the cooked bacon and mix just until the point everything is combined.
Step 4
In a smaller bowl, combined all of the peanut butter filling ingredients and mix until combined.
Step 5
Pour half of your batter into your prepped bundt pan. Dollop the peanut butter on top of the cake batter, trying to keep the peanut butter in a ring around the middle and not touching the sides of the pan. Top the ring of peanut butter with your remaining batter.
Step 6
Bake for 50-55 minutes or until it has set. Let it rest for 10 minutes before inverting on to your serving plate. Let cool completely and dust with powdered sugar (optional).
Peanut Butter Filling Instructions
Step 1
Bring a small pot of water to a boil and add the pistachios. Boil the pistachios for 4.5 minutes. Drain them, and put them in the center of a clean kitchen towel.
Step 2
Roll the pistachios in the tea towel to remove the skins. This step is, well, nuts, but completely worth it. The friction of the towel will remove most of the skins, but you may still have to pick through some. Just keep telling yourself it’s worth it. Discard the skins.
Step 3
Add the pistachios to a food processor with a good splash of your ¾ cup of milk (about ¼ cup) and the powdered sugar. Process the pistachios until you have a smooth paste, scraping down the sides as needed. Use your best judgement for when to stop processing the pistachios, you’re just looking for a nice paste.
Step 4
In small sauce pan, heat the remaining milk, which should be about ½ cup, butter and white chocolate. Heat on low until the white chocolate has melted. Let the mixture cool slight then add, in batches, to the food processor, blitzing until smooth between each addition
Step 5
Add this point you can start adjusting the ganache for sweetness and consistency. I added enough milk to make the ganache thin enough to pour over the cake but thick enough to make a nice, hardy, layer of ganache so it would be like a thick icing. I would err on the thicker side and just spoon it over the cake if you don’t want to risk it being too runny.
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