3 cups flour
2 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
2 tsp vanilla
2 lg eggs
4 ripe bananans, mashed (you should have 1 1/2-1 3.4 cups)
1 cup sour cream
1 1/2 cups chopped reese’s peanut butter cups
1/3 cup creamy peanut butter

FOR THE PEANUT BUTTER GLAZE:

1 1/2 cups sifted 10x sugar
1/4 cup milk
1/4 cup creamy peanut butter
1/2 tsp vanilla

preheat the oven to 350 degrees. generously butter a 9″-10″ (12 cup) bundt pan and set aside.

in a medium bowl, whisk the flour, baking soda and salt together. set aside

in the bowl of a stand mixer, beat the butter until creamy. add the sugar and beat at medium speed until pale and flluffy. beat in the vanilla, the add the eggs one at a time, beating for about 1 minute after each egg goes in. reduce the mixer speed to low and mix in the bananas. finally, mix in half the dry ingredients, all the sour cream, and then the rest of the flour mixture.

carefully stir in the reese’s peanut butter cup pieces. scrape half of the batter into the prepared pan and smooth the top. swirl in half of the peanut butter, using a toothpick. add the rest of the batter and smooth the top. swirl in the remaining peanut butter, using a toothpick. pound the pan on the counter so the cake batter will settle and even out.

bake the cake for 65-75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Check the cake after 30 minutes. If it is browning too quckly. cover it loosely with a foil tent. transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.

while the cake is cooling, make the peanut butter glaze. in a medium bowl, whisk together the peanut butter, sugar, milk, and vanilla. whisk until smooth. when the cake is cool, drizzle glaze over the top of the cake. cut into pieces and serve.