introduction
This Chocolate Peanut Butter Banana Upside Down Cake mixes chocolate, peanut butter, and bananas in one pan. It is easy to make and tastes rich. For another chocolate dessert idea you can look at Baileys chocolate cheesecake trifle for inspiration.
why make this recipe
Make this cake when you want a simple, showy dessert. It uses common ingredients and one baking dish. The banana layer caramelizes and the peanut butter adds pockets of flavor.
how to make Chocolate Peanut Butter Banana Upside Down Cake
Ingredients :
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup cocoa
- 3 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup milk
- 3/4 cup chunky peanut butter
- 1 cup brown sugar
- 4 bananas, halved lengthwise
Directions :
- Preheat the oven to 350 degrees and lightly grease or butter the sides of a 9×13 glass baking dish.
- In a medium bowl, whisk the flour with the baking powder, salt, and cocoa.
- In a standing electric mixer, beat 2 sticks of butter with the granulated sugar at medium speed until very fluffy, about 5 minutes.
- Beat in the eggs one at a time.
- Add the vanilla.
- Beat in the flour mixture and the milk.
- In a small bowl, blend the remaining stick of butter with the brown sugar and spread it in the baking dish.
- Arrange the bananas, cut sides down, in the dish.
- Spoon dollops of the peanut butter into the dish.
- Fill in the gaps with the chocolate batter.
- Bake for 45 minutes.
- Let the cake cool for 10 minutes, then loosen the edges with a knife and invert it onto a platter.
- Let the cake cool slightly, then cut into squares and serve.
how to serve Chocolate Peanut Butter Banana Upside Down Cake
Serve the cake warm or at room temperature. Cut into squares and place on plates. Add a scoop of vanilla ice cream or a drizzle of melted chocolate if you like.
how to store Chocolate Peanut Butter Banana Upside Down Cake
Cover leftover cake and keep it at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat slices gently in the microwave for a few seconds before serving.
tips to make Chocolate Peanut Butter Banana Upside Down Cake
Use ripe but firm bananas so they hold shape when baked. Beat the butter and sugar well to make the cake light. When inverting, let the cake cool for 10 minutes to help it release cleanly.
variation (if any)
Swap chunky peanut butter for smooth for a different texture. Add chopped nuts on top before baking for crunch. Use dark cocoa for a deeper chocolate taste.
FAQs
Q: Can I use margarine instead of butter?
A: You can, but butter gives better flavor and texture.
Q: Can I make this in a metal pan?
A: Yes. A 9×13 metal pan works but watch baking time and color.
Q: Can I use natural peanut butter?
A: Yes, but natural peanut butter may be thinner and spread differently in the batter.
Conclusion
This cake is a simple way to combine favorite flavors into one dessert. For another take on peanut butter and banana upside down cake, see Peanut Butter Banana Upside Down Cake – Butternut Bakery.