This past weekend was SPX, the Small Press Expo, outside DC, which brings together, among other folk, lots of web comic artists I like. The last time I went, in 2011, I brought cookies to the artists that I liked. This year, with my current kitchen situation, a bundt made the most sense. I asked around a tiny bit, and peanut butter/banana was a combo people like, so I went with it, and this cake seemed to go over well with everyone I gave a slice to! This was also probably the first time I ever opened a container of fluff without ending up with fluff in my hair, so really, success all around!

The single photograph I took at SPX this year was of the food map, because it was awesome.

Ingredients:

Batter:

• 3 cups mashed bananas
• 2 cups granulated sugar
• 1/2 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups peanut butter chips

Fluff Center:

• 8 ounces cream cheese, at room temperature
• 8 ounces marshmallow fluff
• 2 egg
• 6 tablespoons flour

Peanut Butter Glaze:

• 1/2 cup peanut butter
• 1/2 cup milk
• 2 cups powdered sugar

Banana-y!

First prepare the fluff center. Beat together the cream cheese and fluff until well mixed. I eventually decided that that meant 8 ounces by weight, not volume, which is the larger amount. (Side note, a block of cream cheese and a 16 ounce container of fluff mixed together is a fantastic fruit dip!) Beat in the eggs, then the flour, beating until smooth. Set aside.

Oh hey that spatula thing is from Mary Kate!

Grease a bundt pan and set aside. Line a baking sheet with foil or parchment and set aside. Preheat oven to 350 degrees. Whisk together the flour, baking soda, and salt, and set aside.

In a large bowl, combine the mashed bananas and the sugar and mix together for about three minutes on medium-high speed.

Not attractive.

Beat in the oil until well mixed, then add the eggs one at a time, beating after each. Beat in the vanilla.

Still not so hot.

Add the flour mixture to the banana mixture and stir together on low, or by hand, until the ingredients just begin to come together. Add the peanut butter chips, and continue to stir just until everything is well incorporated.

Pour half of the batter into the prepared bundt pan.

Top with the fluff mixture, spreading evenly around the pan.

Cover with the remaining banana batter.

I was not positive this was all going to fit in the pan, but it just did. Because it was so full, I put it on a baking sheet to catch any overflow, and, while I was impressed how little overflow there was… still better to have the pan.

Bake for 70-90 minutes. Check at 70 minutes – it is hard to be sure that the batter is cooked/dry, because melted peanut butter chips may stick to the toothpick or knife you use to check with, but make your best guess.

No drips around the edges…

This blob was inside the center cutout of the pan, though.

Cool in the pan until no longer hot to the touch, several hours, before turning out.

Prepare the glaze by whisking together the peanut butter and milk, then adding the powdered sugar 1/2 cup at a time. Drizzle over the top of the cake, then let set up about an hour before serving.

I sliced and wrapped mine for traveling, and it held up quite well. It’s quite peanut butter-y and banana-y, as you’d hope, and any leftovers stay moist for days. And if you don’t want to take my word for it that this was good, for once you don’t have to!

Banana Fluffernutter Bundt

Doubled from Culinary Concoctions by Peabody.

Batter:

• 3 cups mashed bananas
• 2 cups granulated sugar
• 1/2 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups peanut butter chips

Fluff Center:

• 8 ounces cream cheese, at room temperature
• 8 ounces marshmallow fluff
• 2 egg
• 6 tablespoons flour

Peanut Butter Glaze:

• 1/2 cup peanut butter
• 1/2 cup milk
• 2 cups powdered sugar

To prepare the fluff center: Beat together the cream cheese and fluff until well mixed.  Beat in the eggs, then the flour, beating until smooth. Set aside.

Grease a bundt pan and set aside. Line a baking sheet with foil or parchment and set aside. Preheat oven to 350 degrees. Whisk together the flour, baking soda, and salt, and set aside.

In a large bowl, combine the mashed bananas and the sugar and mix together for three minutes on medium-high speed. Beat in the oil until well mixed, then add the eggs one at a time, beating after each. Beat in the vanilla.

Add the flour mixture to the banana mixture and stir together on low, or by hand, until the ingredients just begin to come together. Add the peanut butter chips, and continue to stir just until everything is well incorporated.  Pour half of the batter into the prepared bundt pan. Top with the fluff mixture, spreading evenly around the pan. Cover with the remaining banana batter. Place on the baking sheet to catch any overflow.

Bake for 70-90 minutes, until cooked through. Cool in the pan until no longer hot to the touch, several hours, before turning out.

Prepare the glaze by whisking together the peanut butter and milk, then adding the powdered sugar 1/2 cup at a time. Drizzle over the top of the cake, then let set up about an hour before serving.