I made you a cake and I flipped it up side down.
And between the peanut butter in my hair (this took forever to get out), spilled milk in the fridge and ah hello, the snow (yes, it is still snowing. Sun, please come back and warm my bones!) it was the highlight of my day.
Oh, and please do not tell me you are sick of bananas or peanut butter. Cause I know it seems like half the things I post contain at least one of these two ingredients. There is the super healthy Coconut Banana pancakes, the Chocolate Chip Cookie Banana muffins (that are the best cookie/muffin creation), oh geez and the Peanut Butter Oreos, the Double Chocolate Peanut Butter stuffed Truffle Cookies (my Dad swears these are the best cookies he has ever eaten), the Pomegranate Banana Chocolate Chip Muffins and of course a Gerard family favorite Special K-Bars.
I know, I have a problem and actually, there are still MORE.
Really though what is not to like? Bananas keep things moist and naturally sweet so I can use less butter and sugar. Peanut butter on the other hand, is well – just plain addicting. And hey, it’s packed with a whole lot of protein, another bonus! Note – if you have a peanut allergy, I am sorry, but you can swap in almond or really any other nut butter into any of these recipes.
Seriously, the moment I flipped this cake out of the pan to reveal its caramelized deliciousness, I knew it was going to be good. Then when I drizzled the peanut butter caramel sauce over the top, I just about jumped for joy at this cake’s amazingness.
No really, I jumped for joy. Like I have said before I need a life, and this was exciting!
Flipping cakes upside down is awesome! This is my first upside down cake and I now have like a million more in the works. Prepare yourself.
Ok, so here is the thing. I had every intention to make this cake a healthy one. Full of bananas, peanut butter, coconut oil and whole wheat flour. And for the most part this cake is super healthy and I would totally consider this a well-rounded snack or even serve it at Easter brunch for something sweet. But, then I started adding butter……
Then things went a little down hill.
But, only just a little. See, I just HAD to add some brown sugar to help caramelize the bananas and then the whole sauce thing just had to happen. I mean it definitely makes the cake. Hey, don’t look at me that way. I tried, and like I said, three-fourths of the cake is totally healthy.
Three-fourths is good enough for me.
- Preheat the oven to 350 degrees and lightly grease or butter the sides of a 9×13 inch glass baking dish.
- In a medium bowl, whisk the flour, whole wheat pastry flour, baking powder, salt, and cocoa.
- In a large bowl, whisk together the eggs and sugar until smooth. Add in the milk and melted coconut oil, whisking until combined. Stir in mashed bananas and vanilla until mixed. Slowly stir in dry ingredients and mix until just combined (this can also be done with a stand mixer). Fold in the chocolate chips.
- In a small bowl, blend the 4 tablespoons of butter with the brown sugar and spread it in the baking dish. Arrange the sliced bananas in the dish. Spoon dollops of the peanut butter into the dish and fill in the gaps with the chocolate banana cake batter. Bake for about 45-55 minutes.
- Let the cake cool for 10 minutes, then loosen the edges with a knife and invert onto a platter. Let the cake cool slightly, then cut into squares and serve with the peanut butter carmel sauce.
- While the cake cake cools make the peanut butter carmel sauce. Mix 4 tablespoons of butter with 1/4 cup brown sugar, 2 tablespoon peanut butter and 1 teaspoon vanilla, then melt it in the microwave for 30 seconds at a time, stirring after each interval, for a total of 1 minute. Pour the warm sauce over the cake.
Shared with: Inside BruCru Life, Lil Luna, Chef In Training, Buns In my Oven, Foodie Friday Friends, Tidy Mom, Taste and Tell, Cheerios and Lattes, Somewhat Simple, Mom on Timeout, I Heart Nap Time, Fine Craft Guide, The Country Cook, Whipperberry, Chef In Training, Thursday’s Treasures