This peanut butter banana upside down cake is moist, delicious and topped with sticky sweet caramelized bananas!
Every now and then we get the urge to make something. Not just any something, but something we have never made before. Every one has heard of upside down cake…but have you ever seen one made with bananas?! Maybe you have. But we sure as heck haven’t! This cake is so moist, delicious, banana-ey without being too banana-ey, and full of peanut butter flavor.
What is an upside down cake
An upside down cake is a cake made in a single pan, usually a round cake pan, with the toppings placed at the bottom before the cake batter is poured on top. Therefore, once the cake is baked and then flipped out of the pan, the toppings are displayed on the top! Upside down cakes are typically made with cherries and pineapples in a sticky syrup but the possibilities for toppings are really endless!
What ingredients do you need to make peanut butter banana upside down cake
- Butter – the base of any super delicious dessert
- Brown Sugar
- Granulated Sugar
- Peanut Butter – The creamier, the better!
- Sour Cream – you could also use plain greek yogurt as a substitute
- 1 egg
- Baking soda
- Flour
- Milk
- BANANAS – We can’t have a peanut butter banana cake without some of these
- A sprinkle of cinnamon
How to make this upside down cake
The first thing you are going to want to do is preheat your oven to 350F and line a 9 inch round cake pan with parchment paper. We highly recommend using parchment paper to ensure the bananas do not stick to the bottom when you flip over your cake!
In a medium bowl, mix together your flour and baking soda and set aside.
In the bowl of a stand mixer fitted with the paddle attachment beat together the sugars and butter. You want this to be light and fluffy. Add in the egg and vanilla and mix until combined! Scrape down the sides of your bowl with a spatula and beat in the peanut butter. Alternate adding in the flour and the milk. Flour, Milk, Flour, Milk. Mix until combined and then beat in the sour cream!
Now let’s move on to the sticky sauce for the bananas. Take your melted butter and stir in the brown sugar, vanilla and cinnamon. Mix until combined. The butter may start to separate slightly but this is okay! Take your mixture and spread it into the bottom of your parchment lined cake pan in an even layer.
Take your bananas and slice them thinly. About 1/4 in. You can slice them thicker if you would like. Line your cake pan in a circular patter with the sliced bananas. Completely cover the bottom of the pan.
Take your prepared cake batter and carefully pour it into the pan over the bananas and spread into an even layer. You will want to do this carefully so you do not disturb the bananas. This is easiest to do with a spatula. You can spray your spatula with cooking spray to help the batter not stick to it.
Bake your cake for 20 minutes or until a toothpick inserted comes out clean! Let your cake cool for 10-15 minutes and then carefully flip out of the pan! Carefully peel the parchment paper off the top and enjoy!
What if you don’t have ripe bananas?
You can actually quickly ripen your bananas in the oven. First, preheat the oven to 300 degrees F and place your unpeeled bananas on a foil lined baking sheet. Bake for 15-20 minutes until the skins are nice and black. Let them cool completely and then scoop out the flesh! That’s it!
How to store this cake
This cake is best served the same day when it is still warm, however it will keep on the counter at room temperature for 2-3 days when covered. Highly recommend heating it up slightly before you eat it!
If you love this recipe you might also like:
Peanut Butter Banana Upside Down Cake
Ingredients
For the cake
- 1/4 cup unsalted butter room temperature
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup peanut butter
- 1/4 cup sour cream
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cup flour
- 1 tsp baking soda
- 1/4 cup milk
For the banana layer
- 1/4 cup unsalted butter melted
- 3/4 cup brown sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- 2-3 bananas sliced
Instructions
- Preheat oven to 350F
- Line a 9 inch cake pan with parchment paper and spray with baking spray
- In a medium bowl mix together flour and baking soda
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar and granulated sugar – Cream until light and fluffy
- Add in the egg and vanilla and mix until combined
- Scrape down the sides of the bowl
- Beat in the peanut butter
- Alternate adding in the flour and the milk. Add in some flour, then some milk, the rest of the flour, the rest of the milk
- Beat in the sour cream
For the banana layer
- Melt your butter and mix in the brown sugar, vanilla and cinnamon
- Stir until combined – The butter may start to seperate a little but this is okay!
- Spread this mixture on the bottom of your cake pan in an even layer
- Slice your bananas about 1/4 inch thick and place them in an even layer on the bottom of the cake pan on top of the brown sugar and butter mixture.
- Pour the cake batter carefully on top of the bananas and spread into an even layer. Gently so you do not disturb the bananas. We recommend using a spatula for this step.
- Bake for 20 minutes or until a toothpick inserted comes out clean.
- Let cool for 15 minutes before flipping out of the pan
- Carefully peel the parchment paper off of the top