Chocolate-Peanut-Butter-Banana Upside-Down Cake Recipe

Name: Chocolate-Peanut-Butter-Banana Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 sticks (plus more for the pan) unsalted butter, softened; 3 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 cups granulated sugar; 4 large eggs; 1 teaspoon pure vanilla extract; 1 cup milk; 3 ounces bittersweet chocolate, melted; 3/4 cup chunky peanut butter; 1 cup dark brown sugar; 4 bananas, halved lengthwise

Servings: persons

3 sticks (plus more for the pan) unsalted butter, softened
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1 cup milk
3 ounces bittersweet chocolate, melted
3/4 cup chunky peanut butter
1 cup dark brown sugar
4 bananas, halved lengthwise

1
Preheat the oven to 350u00b0 and lightly butter the sides of a 9-by-13-inch glass baking dish. In a medium bowl, whisk the flour with the baking powder and salt.
2
In a standing electric mixer fitted with the paddle, beat 2 sticks of the butter with the granulated sugar at medium speed until very fluffy, 5 minutes. Beat in the eggs one at a time, then add the vanilla. In 3 alternating batches, beat in the flour mixture and the milk. Transfer one-fourth of the batter to a medium bowl and stir in the melted chocolate. Beat the peanut butter into the remaining batter.
3
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 side down, in the dish. Spoon dollops of the peanut butter batter into the dish and fill in the gaps with the chocolate batter. Gently swirl the batters together with a table knife.
4
Set a baking sheet on the bottom of the oven. Bake the cake in the center of the oven for 1 hour and 5 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool on a rack for 10 minutes, then invert it onto a platter. Let the cake cool slightly, then cut into squares and serve.

2188

kcal

Calories

110

Fat

274

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 sticks (plus more for the pan) unsalted butter, softened, 3 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and more.

Yes, Chocolate-Peanut-Butter-Banana Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Peanut-Butter-Banana Upside-Down Cake

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