Oh my this is a sinfully delicious cake. A great take on the pineapple-upside down cake of my youth. I have to say though, this is much more my style. It’s my favorite flavor combination of all time! Reminds me of my favorite muffins.
Anyway, while this cake has a few more steps than just a regular old cake, it is so worth the effort. The presentation is also beautiful with the caramelized bananas on top.
I have to say I was so worried this cake was not going to flip out properly, but it came right out of the pan without incident. I used a large cutting board covered with parchment paper to flip it out. Worked like a charm.
So for your next gathering,garner a big wow, and make this cake.
Preheat the oven to 350o F and lightly butter the sides of a 9 x 13 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; 5 minutes. Beat in the eggs, one at a time, then add the vanilla. In 3 alternating batches, beat in the flour mixture and the milk. Transfer one-fourth of the batter to the medium bowl and stir in the melted chocolate. Beat 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 the 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 the chocolate batter. Gently swirl the batters together with a table knife.
Set a baking sheet on the bottom rack of the oven and bake the cake on the center rack for 60-65 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool on a rack for 10 minutes, then invert it onto a platter.
Let the cake cool slightly, then cut into squares and serve.
The unmolded cake can be refrigerated for up to 3 days.
Chocolate-Peanut-Butter-Banana Upside-Down Cake
From Food & Wine
3 sticks unsalted butter, room temperature, 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 chunky peanut butter
1 cup dark brown sugar
4 bananas, halved lengthwise
Preheat the oven to 350o F and lightly butter the sides of a 9 x 13 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; 5 minutes. Beat in the eggs, one at a time, then add the vanilla. In 3 alternating batches, beat in the flour mixture and the milk. Transfer one-fourth of the batter to the medium bowl and stir in the melted chocolate. Beat 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 the 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 the chocolate batter. Gently swirl the batters together with a table knife.
Set a baking sheet on the bottom rack of the oven and bake the cake on the center rack for 60-65 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool on a rack for 10 minutes, then invert it onto a platter.
Let the cake cool slightly, then cut into squares and serve. The unmolded cake can be refrigerated for up to 3 days.
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