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.
Servings: 10
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
- 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.