Serves 12
70 min
Chocolate Peanut Butter Banana Upside Down Cake
Recipe GLPRe31314524dfa2e
A decadent upside-down cake featuring soft bananas and creamy peanut butter nestled beneath a rich chocolate batter. This indulgent dessert combines layers of chocolate cake with sweet brown sugar caramel and chunks of peanut butter, creating a moist, flavorful treat when inverted onto the plate.
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Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¾ cup unsweetened cocoa powder
2 sticks unsalted butter, softened, divided
2 cups granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1 cup whole milk
1 stick unsalted butter, softened
1 cup packed brown sugar
4 ripe bananas, halved lengthwise
¾ cup chunky peanut butter
Directions
Preheat your oven to 350°F. Lightly butter or grease a 9x13 inch glass baking dish and set aside. In a medium bowl, whisk together the flour, baking powder, salt, and cocoa powder. Set the dry mixture aside.
In a standing electric mixer, beat 2 sticks of softened butter with the granulated sugar at medium speed for about 5 minutes, until the mixture is light, fluffy, and pale in color.
Add the eggs one at a time to the butter mixture, beating well after each addition. Then beat in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry flour mixture and the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
In a small bowl, blend together the remaining 1 stick of softened butter with the brown sugar until combined. Spread this mixture evenly across the bottom of the prepared baking dish.
Arrange the banana halves, cut sides down, over the brown sugar layer. Distribute small dollops of the peanut butter throughout the dish around the bananas.
Carefully pour the chocolate batter over the bananas and peanut butter, spreading it gently to fill in gaps and ensure even coverage.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the cake center comes out clean or with a few moist crumbs.
Remove the cake from the oven and let it cool in the baking dish for 10 minutes. Run a thin knife around the edges to loosen the cake from the sides.
Place a serving platter over the baking dish and carefully invert the cake onto the platter. Let it cool for another 5 minutes before cutting.
Cut the cake into squares and serve while still warm or at room temperature, with the caramelized bananas and peanut butter now on top.
