Chocolate-Peanut-Butter-Banana Upside-Down Cake

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Are you drooling yet?  Well, don’t get your keyboard all wet with your drool.  And if you’re not drooling than there’s something wrong with you.  I’m just being bitter, it’s okay you don’t have to drool over my picture, I understand, you’re just a hater! 😉

If you are drooling over my picture than I am sure you are interested in the recipe and how to make this cake.  And If you are a lover of PB (Peanut Butter for the acronym handicapped) with chocolate and bananas than this cake is for you.  

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Chocolate-PB-Banana Upside-Down Cake

recipe adapted from food and wine magazine

Ingredients:

3 sticks unsalted butter, 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 peanut butter

1 cup dark brown sugar

4 bananas, halved lengthwise

Directions:

Preheat oven to 350 degrees and lightly butter sides of a 9-by-13 inch 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. Beat in the eggs one at a time, then add the vanilla. In the 3 alternating batches, beat in the flour mixture and the milk. Transfer 1/4 of the batter to a medium bowl and stir in the melted chocolate. Beat in 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 a 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 chocolate batter. Gently swirl the batter together with a table knife.

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 on to a platter. Let the cake cool slightly, then cut into squares and serve.

 

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One Response to “Chocolate-Peanut-Butter-Banana Upside-Down Cake”

  1. 1

    Nessa — October 19, 2010 @ 4:37 pm

    I am so trying this since you can’t make it for us. Hopefully mine will turn out good like yours.

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