Go Back
Print Recipe

Caramel-Walnut Upside-Down Peanut Butter Banana Cake

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 Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Author Monique Volz of Ambitious Kitchen


  • For the topping
  • Cooking spray
  • 1 stick unsalted butter
  • 1 cup dark brown sugar
  • 3 tablespoons dark corn syrup
  • 1/3 cup walnut halves or pieces
  • For the cake
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter (4 tablespoons), room temperature
  • 1/3 cup dark brown sugar
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1 cup very ripe mashed bananas (about 2-3 large bananas)
  • 1/2 cup all-natural creamy peanut butter
  • 3 tablespoons plain greek yogurt or sour cream
  • 1 teaspoon vanilla
  • 1/2 cup skim milk


  1. 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. 
  2. Remove from heat and immediately stir in walnuts. Spread topping in cake pan.
  3. For cake: Preheat oven to 350°F. Combine flour, baking powder, baking soda, and salt in medium bowl. 
  4. Using electric mixer, beat butter and both sugars in large bowl until creamy. 
  5. 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. 
  6. Add in dry ingredients slowly until just combined. Add batter to cake pan.
  7. Bake cake until knife into center comes out clean, about 40 to 45 minutes. Cool at least 15 minutes. 
  8. 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. 
  9. 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.