It’s becoming a tradition for me to bake Tuesday treats for the Romo Design team. The first batch of gazillionaires shortbread was met with great approval, and so the second treat comes in the form of a banana and chocolate bundt cake with caramel and salted peanuts.

A banana cake is an all time favourite, the moist yet slightly dense texture, the way it can be eaten for breakfast or dessert, the way it goes just perfectly with chocolate. Chocolate and banana are a common pairing, the chocolate adds a slight richness, and when it is added in chunks, adds a slight bite texture wise.

Sweet and salty became a big thing last year. Be it in popcorn, caramel or chocolate. While the caramel remains unsalted for this cake, the salted peanuts add that flavour, and another slight crunch for cake. There’s no denying that it’s an indulgent bake, combinations of sweet, salty, light and crunchy, there’s a little bit of everything going on, but that’s what makes it such a treat.

While a classic banana and walnut loaf is a winner with its crunchy sugar on top, sometimes you need something a little bit richer, with more sweetness, more saltiness and a lot of caramel sauce.

The Recipe – Originally from BBC Good Food

200g butter, melted
3 tbsp cocoa powder
3 ripe bananas
150ml milk
3 large eggs
1 tsp vanilla extract
350g self-raising flour
1 tsp bicarbonate of soda
350g soft light brown sugar
150g natural yogurt
100g dark chocolate, chopped into chunks
80g salted peanuts, chopped up
100g caramel sauce

– Grease a bundt tin with melted butter and dust all over with plain flour.
– Pre-heat the oven to 180 degrees celsius.
– In a mug, mix the cocoa powder with 60ml boiling water.
– Mash the bananas in a bowl, add the melted butter, milk, eggs and vanilla and mix together.
– In a separate bowl, mix together the flour, bicarbonate of soda, sugar and 1/2 tsp salt.
– Mix in with the banana mixture.
– Split the mixture into two bowls.
– To one bowl, add the cocoa mixture, 50g yogurt and chocolate chunks and mix together.
– To the other bowl, add the remaining yogurt and 50g peanuts. Mix together.
– Scrape the peanut mixture into the tin, then add the chocolate mixture, and mix the two together to create a marbled mixture.
– Bake in the oven for 1 hour. Check the cake is cooked by inserting a skewer into the cake, if the skewer comes out clean, the cake is cooked.
– Cool in the tin for 15 minutes, then turn out.
– Once cooled, drizzle with caramel sauce and top with the remaining peanuts.