top of page
Search
  • Madison
    • Apr 15
    • 2 min read

Peanut Butter-Banana Upside-Down Cake Recipe

Tired of the same old banana bread? Looking for a fresh twist on a classic dessert? Say hello to your new obsession: Peanut Butter-Banana Upside-Down Cake. Picture this: ripe bananas, caramelized to perfection in brown sugar, topped with a peanut butter-infused sponge cake and a delightful crunch of chopped peanuts. It's a delicious marriage of flavors, a new take on the timeless combo of peanut butter and bananas.

Unlike banana bread, this recipe calls for bananas that are ripe but still firm, ensuring they hold their shape and don't disintegrate into mush while baking. Ready to elevate your baking game? Let's dive into the recipe that's about to become your go-to dessert favorite.


Recipe from Southern Living


Active Time:

15 mins

Total Time:

1 hr 15 mins

Servings:

8

Ingredients

  • 1/3 cup dark brown sugar

  • 4 Tbsp. unsalted butter

  • 1 tsp. kosher salt, divided

  • 3 medium bananas, sliced lengthwise

  • 1/4 cup chopped salted roasted peanuts, plus more for garnish

  • 2 large eggs, at room temperature

  • 1 cup granulated sugar

  • 1/2 cup sour cream, at room temperature

  • 1/2 cup vegetable oil

  • 1/3 cup smooth peanut butter

  • 1 tsp. vanilla extract

  • 1 1/2 cups all-purpose flour

  • 2 tsp. baking powder

  • 1 tsp. ground cinnamon


Directions

  1. Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Stir together brown sugar, butter, 1 tablespoon water, and 1/4 teaspoon of the salt in a small saucepan; cook over medium until sugar is dissolved, 1 to 2 minutes. Transfer mixture to prepared pan; spread in an even layer. Top evenly with sliced bananas. Set aside.

  2. Whisk together eggs, granulated sugar, sour cream, oil, peanut butter, vanilla, and remaining 3/4 teaspoon salt in a large bowl. Sift in the flour, baking powder, and cinnamon. Gently fold flour mixture into sour cream mixture using a spatula until just combined. Spread batter over berries in an even layer.

  3. Bake in preheated oven until top is golden brown and a wooden pick inserted into center of cake comes out mostly clean, 45 to 50 minutes. Let cool in pan on a wire rack for 15 minutes. Place a cake plate on top of pan; invert cake onto plate. Serve warm or at room temperature.


bottom of page