Go Back
+ servings
Upside Down Peanut Butter Banana Cake
Print Pin
5 from 2 votes

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.
Course Dessert
Cuisine Southern
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10


  • 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.