Desserts
Peanut Butter-Banana Upside Down Cake
Peanut Butter-Banana Upside Down Cake has lots of sliced bananas which get wonderfully caramelized during baking thanks to a mixture
- Serves 10
- Prep 20 minutes
- Cook 1 hour
- Total 1 hour
This delicious Peanut Butter-Banana Upside Down Cake gets made in a 10-inch cast iron pan which helps the butter and brown sugar caramelize and develop a really wonderful flavor.
To make this upside down cake, a mixture of butter and dark brown sugar gets spread in the bottom of the pan. Then bananas that have been sliced in half lengthwise get arranged in a pretty pattern. You want to use medium-ripe bananas for best results. They should be all yellow, or yellow with just a little brown.
Next a batter with a full cup of peanut butter gets spread on top. Bake for 1 hour, let cool 10 minutes, and then invert onto a serving platter. I think it tastes best when served warm with ice cream. The texture is dense and so moist.
If you don’t have a 10-inch cast iron pan, you can use a 9-inch cake pan but you will have a little extra batter and you will have to adjust the cook time. The extra batter can be baked in a small loaf pan or a muffin tin.
More Peanut Butter and Banana Desserts
Recipe Source: 12 Bones Smokehouse
Peanut Butter lovers need to try this amazing Peanut Butter Sheet Cake. Watch the video below to see how it is made.
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Recipe
Peanut Butter-Banana Upside Down Cake
Peanut Butter-Banana Upside Down Cake has lots of sliced bananas which get wonderfully caramelized during baking thanks to a mixture of dark brown sugar and butter. Peanut butter and banana lovers will adore this unique take on Pineapple Upside Down Cake.
- Serves 10
- Prep 20 minutes
- Cook 1 hour
- Total 1 hour
Ingredients
- 1 1/4 cups sugar, (divided)
- 1 stick (8 tablespoons) butter, (softened)
- 1 cup dark brown sugar
- 5 medium-ripe bananas, (halved lengthwise)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick (8 tablespoons) cold butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup creamy peanut butter
Instructions
- 1
Preheat oven to 350 degrees. Grease a 10-inch cast iron pan. Sprinkle 1/4 cup sugar on the bottom. Shake out the excess.
- 2
In a medium bowl, mix together the softened butter and dark brown sugar. Spread into the bottom of the pan.
- 3
Arrange the bananas, cut side up on top of the brown sugar mixture, cutting pieces as needed to fit the empty spaces.
- 4
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- 5
Using an electric mixer, cream the remaining 1 cup sugar with the 1 stick of cold butter until light and fluffy, about 5 minutes.
- 6
Beat eggs in one at a time.
- 7
Beat in vanilla extract.
- 8
With mixer on LOW speed, add 1/3 of flour mixture, followed by 1/2 of milk.
- 9
Repeat and then add remaining flour.
- 10
Mix in peanut butter, being careful not to overmix.
- 11
Pour batter into prepared pan. Set pan on a baking sheet to catch any overflow and bake for 1 hour.
- 12
Let cool 10 minutes and then invert onto a serving platter.
