Chocolate-Peanut-Butter-Banana Upside Down Cake
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 1 1⁄2 cups unsalted butter, room temperature, plus more for the pan
- 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
directions
- Preheat the oven to 350 F and lightly butter the sides of a 9 x 13 glass baking dish. In a medium bowl, whisk the flour with the baking powder and salt.
- 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 the medium bowl and stir in the melted chocolate. Beat the peanut butter into the remaining batter.
- 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.
- Set a baking sheet on the bottom rack of the oven and bake the cake on the center rack for 60-65 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. The unmolded cake can be refrigerated for up to 3 days.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
114807933"