Peanut Butter & Banana Honey Upside Down Cake

Name: Peanut Butter & Banana Honey Upside Down Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 3-4 bananas, sliced in half lengthwise; 2 tablespoons (29 g) unsalted butter; 1/3 cup (80 g) dark or light brown sugar, packed; 1/4 cup honey; 1/4 teaspoon cinnamon; 1/4 tsp kosher salt; 1/2 cup (75 g) yogurt; 1/2 cup (113 g) milk; 1/2 cup (135 g) creamy peanut butter; 4 tbsp (57g) unsalted butter, softened; 1/2 cup (113 g) light or dark brown sugar, packed; 1/2 cup (100 g) granulated sugar; 1 3/4 tsp baking powder; 1 tsp chai masala; 1/4 tsp kosher salt; 1 egg (or 3 tbsp cup sour cream or vegan mayo); 1 tbsp vanilla extract; 1 1/4 cup (150 g) all purpose flour

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On mornings I’m feeling extra fancy I’ll make myself toast with peanut butter, bananas and a drizzle of honey! For some reason, pb, banana honey toast paired with chai just does it for me! The combo is just chefs kiss! I decided to take all those flavors and turn it into an upside down cake! I made a honey and brown sugar caramel, top it with thick slices of bananas, and then top it with a peanut butter cake that’s got a little chai masala.

Here are some easy tips for my making banana upside cake:

Choose the Right Pan: Use a round cake pan or a cast-iron skillet. Make sure it’s deep enough to accommodate the bananas, caramel, and batter without overflowing during baking. I used a 9 inch round pan with 2-inch tall sides.
Prepare the Pan: Nothing is sadder than turning out your cake and finding all the fruit still stuck to the pan! I like to generously grease the bottom and sides of the pan with butter or non-stick cooking spray and then line the bottom with parchment paper. This will prevent the fruit from sticking to the pan when you flip the cake!
Arrange the Fruit: Arrange the bananas tightly to cover the entire bottom. also, feel free to get creative with how you arrange them! Slice them into circles, cut them into shapes, get creative! Also, I used fairly ripe bananas for this banana upside-down cake, but you can use any banana as long as it hasn’t browned/turned into mush!
Add Nuts or Spices: For extra flavor and texture, sprinkle some chopped nuts (pecans and walnuts work great!) over the arranged bananas.

Spread the Batter: Carefully spread the cake batter over the arranged bananas in the pan so that they aren’t moved around. Use a spatula to smooth the batter evenly, ensuring it covers all the fruit!
Cooling and Flipping: Once baked, let the cake cool in the pan for about 5 minutes. Then, place a serving plate upside down on top of the pan and carefully invert the cake onto the plate. Tap the bottom of the pan gently to release any stuck fruit, then lift the pan off the cake.
Serve Warm: In my opinion, banana upside-down cakes are best served warm! Enjoy them with a dollop of whipped cream, a scoop of vanilla ice cream, or a warm cup of chai!

Peanut Butter & Banana Honey Upside Down Cake

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Author: milk&cardamom
Total Time: 1 hour
Yield: one 9-inch cake pan 1x
Diet: Vegetarian

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Description

Sticky, warm and rich banana upside-down cake with a honey caramel and peanut butter cake!

Instructions

Preheat oven to 350°F. Grease a 9-inch round cake pan with baking spray and line with parchment paper. Lay the banana slices, cut side down, into the pan. Set aside.

To make the honey caramel, add butter, brown sugar, honey, cinnamon, and salt to a saucepan over medium heat. Stir for 4-5 minutes or until the sugar is all melted. Pour the caramel over the banana, making sure it covers everything.

To make the peanut butter cake, combine yogurt and milk in a measuring cup and whisk until well combined and set aside.

Into a mixing bowl, add peanut butter, butter, brown sugar, granulated sugar, baking powder, cardamom and salt. Use a hand mixer to stand mixer to mix for 3 minutes, scraping the bowl down halfway through. Add the egg and vanilla and mix until well combined. Add the milk and flour in two alternating additions, mixing on low speed in between each addition. Spoon the batter over the banana and gently spread the batter into an even layer.

Bake the cake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool the cake for 5 minutes and then place a serving plate on top. Flip the cake over onto the serving plate and remove the pan. Cool the cake for 15 minutes before serving with chai!