Cuisines

African
American
Caribbean
Chinese
European
French
Greek
Indian
Italian
Japanese
Korean
Mediterranean
Mexican
Middle Eastern
Nordic
Slavic
South American
Southeast Asian
Thai

Meal Types

Appetizers
Beverages
Breads
Breakfast
Brunch
Comfort Food
Desserts
Dinner
Lunch
Main Courses
Salads
Sides
Snacks
Soups

Dietary

Dairy-free
Gluten-free
High-protein
Keto
Low-carb
Low-sodium
Nut-free
Paleo
Pescatarian
Vegan
Vegetarian

Cooking Methods

Air-fryer
Baking
Blender
Boiling
Frying
Grilling
Microwave
No-bake
Pressure Cooking
Raw
Roasting
Sautéing
Sheet pan
Slow Cooking
Sous Vide
Steaming
Stir-frying

Anniversaries
Birthdays
Christmas
Cinco de Mayo
Dinner Parties
Easter
Fourth of July
Game Nights
Halloween
Hanukkah
New Year's Eve
Passover
Thanksgiving
Valentine's Day
Weddings

Ingredients

Dairy
Eggs
Fruits
Grains
Legumes
Meat
Pasta
Poultry
Seafood
Vegetables

Seasonal Recipes

Spring
Summer
Fall
Winter

Skill Level

Beginner
Intermediate
Advanced

other

Quick and Easy
Kid-friendly
Budget-friendly
Healthy

Peanut Butter Banana Upside Down Cake

As seen on

Butternut bakery

Total Time

1 hour 10 minutes

Prep Time

30 minutes

Cook Time

40 minutes

Rating

5 out of 5 stars

(1)

Ingredients

16 slices

4-5 yellow bananas (not ripe)
10 tbsp Danish Creamery unsalted European style butter, melted and warm
1 1/4 cup (260g) light brown sugar, packed
2 1/2 cups (330g) all purpose flour *see notes for GF option
2 tsp baking powder
1/2 tsp salt
1 cup (200g) granulated sugar
1/2 cup (100g) light brown sugar, packed
3/4 cup (200g) creamy peanut butter
1/2 cup (110g) Danish Creamery unsalted European style butter, melted and cooled
2 tsp vanilla extract
3 large eggs, room temp
1 cup (240ml) whole milk, room temp

Desserts Kid-Friendly Baking Vegetarian Dairy Eggs Intermediate Sweet Creamy Fruits ...

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode

Click to complete

Step 1

Preheat the oven to 350F and grease and line a 9×13 baking dish with parchment paper, ensuring it covers the entire bottom of the dish and up the two longest sides.

Step 2

Vigorously whisk together the warm melted butter and brown sugar until the butter is no longer separated and it forms a paste-like consistency.

Step 3

Pour the mixture into the prepared baking dish and spread it in an even layer, completely covering the bottom of the pan.

Step 4

Peal your bananas and slice them down the center lengthwise. Place the bananas, cut side down, into the butter and brown sugar. Try to cover as much of the surface as possible, evenly spacing the bananas.

Step 5

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 6

In a large mixing bowl, whisk together the sugars, peanut butter and melted butter.

Step 7

Once smooth, whisk in the vanilla and eggs.

Step 8

Alternating between the dry ingredients and the milk, mix the dry ingredients in thirds and the milk in two. So mix dry, then milk, then dry, then milk, then dry. The batter should be thick but still easy to whisk.

Step 9

Cascade the batter over top the bananas, constantly moving the bowl as you don’t want the batter to collect all in one spot. This can disrupt the distribution of the bananas underneath.

Step 10

Evenly spread the batter and bake for 45-50 minutes or until the edges and surface are lightly golden and a toothpick in the center comes out lean with a few moist crumbs.

Step 11

Remove the cake from the oven and set a timer for 10 minutes. After the 10 minutes, lift the edges of the parchment paper just to help loosen the cake. Then, place a cooling rack or serving tray upside down on top of the cake pan.

Step 12

With one hand on top of the cooling rack and another underneath the pan, flip the cake onto the rack and set everything down. Lift up the pan and peel pack the paper to reveal the caramelized bananas underneath.

Step 13

Slice and serve while the cake is still a bit warm. Enjoy!

Chef’s notes

GLUTEN FREE – Although I have not tested it, I believe this cake would work well with gluten free flour. Substitute the regular flour with a good quality gluten free baking flour – one with xanthan gum in the mix. I also suggest weighing the flour rather than measuring by cups, to ensure accuracy.

Looking for an ad free version of your favorite recipe?

Thank you for requesting a recipe!

We will send you an email when it's ready.

Categories

Cuisines

Meal Types

Dietary

Cooking Methods

Occasions

Ingredients

Seasonal Recipes

Skill Level

other

Peanut Butter Banana Upside Down Cake

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

Step 13

Chef’s notes

More recipes by Butternut bakery