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Peanut Butter Upside-Down Banana Cake Recipe

Peanut Butter Upside-Down Banana Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 24 reviews
  • Author: Elina
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Peanut Butter Upside-Down Banana Cake is a moist, tender dessert filled with sweet caramelized bananas and nutty peanut butter flavor. The cake starts with a gooey brown sugar-banana topping poured into a bundt pan, then gets topped with a luscious peanut butter cake batter. Once baked, the cake is flipped for an irresistible presentation—making every bite a perfect blend of sweet, salty, and creamy flavors. It’s a show-stopper for brunch, an afternoon treat, or any special occasion.

Ingredients

Units Scale

For the Topping

  • 1/4 cup butter
  • 1/2 cup packed light brown sugar
  • 1 banana, sliced

For the Cake Batter

  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 1 egg
  • 1 egg yolk
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups cake flour
  • 3/4 cup PB2 Organic Powdered Peanut Butter
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/3 cups buttermilk

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C) and generously grease a bundt pan to ensure easy release later.
  2. Make the Banana Topping: In a small saucepan, combine 1/4 cup butter and 1/2 cup packed light brown sugar. Whisk constantly over medium heat until the mixture comes to a boil. Let it boil for about 30 seconds, then immediately pour it into the prepared bundt pan, tilting the pan to distribute evenly. Arrange banana slices in a ring on top of the melted sugar mixture.
  3. Sift the Dry Ingredients: Over a medium bowl, sift together 1 1/2 cups cake flour, 3/4 cup PB2 Organic Powdered Peanut Butter, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
  4. Cream the Butter and Sugar: In a large mixing bowl, cream together 1/2 cup butter (room temperature) and 1 cup sugar. Beat until light and fluffy, about 2-3 minutes. Add the vanilla, egg, and egg yolk. Mix well until smooth and fully incorporated.
  5. Combine Wet and Dry Ingredients: Gradually add half of the dry mixture to the creamed butter, mixing until just combined. With the mixer running on low speed, slowly pour in half of the buttermilk. Add remaining dry ingredients followed by the rest of the buttermilk, mixing until just combined—do not overmix.
  6. Add Batter to Pan: Carefully pour or spoon the batter over the bananas in the bundt pan. Spread the batter gently to evenly cover the slices, trying not to disturb the banana pattern.
  7. Bake the Cake: Bake in the preheated oven for 45-55 minutes, or until a cake tester or skewer inserted into the center comes out clean.
  8. Cool and Invert: Allow the cake to cool in the pan on a wire rack for about 45 minutes. Run a thin knife around the edges if needed, then place a plate over the pan and invert to release the cake.
  9. Serve: Serve slices as is, or top with stabilized or fresh whipped cream for a delightful finish.

Notes

  • Use ripe, but still firm bananas for the topping for best flavor and structure.
  • Ensure all your ingredients are at room temperature for the smoothest batter.
  • If you don’t have PB2 powdered peanut butter, regular peanut butter can be used, though the texture may change.
  • This cake keeps well, tightly covered, for up to 3 days at room temperature.
  • For extra indulgence, serve with a scoop of vanilla ice cream.

Nutrition

  • Serving Size: 1 slice (1/12th of cake)
  • Calories: 310
  • Sugar: 24g
  • Sodium: 350mg
  • Fat: 14g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 65mg

Find it online: https://recipes.mbeams.com/peanut-butter-upside-down-banana-cake-recipe/