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. This cake is even better served warm with a scoop of vanilla ice cream.
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
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.
- 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
Preheat oven to 350 degrees. Grease a 10-inch cast iron pan. Sprinkle 1/4 cup sugar on the bottom. Shake out the excess.
In a medium bowl, mix together the softened butter and dark brown sugar. Spread into the bottom of the pan.
Arrange the bananas, cut side up on top of the brown sugar mixture, cutting pieces as needed to fit the empty spaces.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Using an electric mixer, cream the remaining 1 cup sugar with the 1 stick of cold butter until light and fluffy, about 5 minutes.
Beat eggs in one at a time.
Beat in vanilla extract.
With mixer on LOW speed, add 1/3 of flour mixture, followed by 1/2 of milk.
Repeat and then add remaining flour.
Mix in peanut butter, being careful not to overmix.
Pour batter into prepared pan. Set pan on a baking sheet to catch any overflow and bake for 1 hour.
Let cool 10 minutes and then invert onto a serving platter.
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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