Incredible, gooey caramel walnut upside-down peanut butter banana cake with sweet, crunchy walnuts in every bite. A delicious, indulgent cake that's great for birthdays and parties.
Course
Cake, Dessert
Keyword
peanut butter banana cake
Prep Time30minutes
Cook Time1hour
Total Time1hour30minutes
AuthorMonique Volz of Ambitious Kitchen
Ingredients
For the topping
Cooking spray
1stick unsalted butter
1cupdark brown sugar
3tablespoonsdark corn syrup
1/3cupwalnut halves or pieces
For the cake
1 1/2cupsall purpose flour
1teaspoonbaking powder
1teaspoonbaking soda
1/2teaspoonsalt
1/4cupunsalted butter (4 tablespoons), room temperature
1/3cupdark brown sugar
1/3cupgranulated sugar
2large eggs
1cupvery ripe mashed bananas (about 2-3 large bananas)
1/2cupall-natural creamy peanut butter
3tablespoonsplain greek yogurt or sour cream
1teaspoonvanilla
1/2cupskim milk
Instructions
For topping: Spray 9-inch round cake pan (or larger cake pan) with nonstick spray. Melt butter in medium saucepan; add dark corn syrup and brown sugar; bring to a boil for 1 minute.
Remove from heat and immediately stir in walnuts. Spread topping in cake pan.
For cake: Preheat oven to 350°F. Combine flour, baking powder, baking soda, and salt in medium bowl.
Using electric mixer, beat butter and both sugars in large bowl until creamy.
Next, add eggs 1 at a time; beating again until mixture is smooth and creamy. Add mashed bananas, peanut butter, yogurt (or sour cream), milk and vanilla; mixing again until well combined.
Add in dry ingredients slowly until just combined. Add batter to cake pan.
Bake cake until knife into center comes out clean, about 40 to 45 minutes. Cool at least 15 minutes.
To remove cake, gently cut around cake with a knife to loosen. Place plate or platter over pan. Holding pan and platter together, turn over, and remove pan. Scrape any extra caramel and walnuts on top of cake.
Cool at least 15 minutes for topping to set. Serve warm with your favorite ice cream.
Recipe Notes
Adapted from Bon Appetit's Desserts! Cookbook
Your baking time may be slightly longer. The original recipe called for 55 minutes of baking time, yet I found I only needed about 45.
Make sure to place a baking sheet on the bottom rack of your oven; the caramel sauce may boil over the edges of your cake pan.
This cake serves 6-8 people and is best served warm.