Chocolate-Glazed Peanut Banana Cake
Serves: Makes 1 (10- to 15-cup) Bundt cake
  • 1 cup all-vegetable shortening
  • 2 cups sugar
  • 4 large eggs
  • 1½ cups mashed ripe banana
  • 2 teaspoons vanilla extract
  • 2½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup finely chopped roasted salted peanuts
  • Ganache Glaze (recipe follows)
  • Garnish: chopped peanuts
  1. Preheat oven to 325°.
  2. In a large bowl, beat shortening and sugar with a mixer at medium-high speed until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating just until combined after each addition. Stir in banana and vanilla.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to shortening mixture, beating at medium speed just until combined. Fold in peanuts.
  4. Spray a 10- to 15-cup Bundt pan with baking spray with flour. Spread batter in prepared pan.
  5. Bake until a wooden pick inserted near center comes out clean, about 1 hour. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool completely. Spread Ganache Glaze onto cooled cake. Garnish with peanuts, if desired. Store in an airtight container for up to 3 days.
Recipe by Paula Deen Magazine at