Lightened Up Chocolate Peanut Butter Upside Down Banana Cake

The first time I made this Lightened Up Chocolate Peanut Butter Upside Down Banana Cake, I had a house full of friends who were coming over for a game night. I wanted something that was indulgent yet lighter, and this recipe fit the bill perfectly. The aroma of melting chocolate and roasted bananas filled my kitchen, creating a cozy atmosphere that made everyone feel right at home. As I inverted the cake, the glossy peanut butter sauce cascaded down, making it look irresistible. It’s a dessert that brings comfort and joy, perfect for sharing with loved ones. The combination of rich chocolate, creamy peanut butter, and sweet bananas is a match made in heaven—definitely a showstopper for any gathering!

Ingredients to Make Lightened Up Chocolate Peanut Butter Upside Down Banana Cake

In this recipe, the combination of ingredients works wonders together. The blend of all-purpose flour and whole wheat pastry flour gives the cake a hearty texture while maintaining its moisture. The cocoa adds a rich chocolate flavor, and the ripe bananas not only sweeten but also provide a lovely softness. Let’s dive into what you’ll need!

• 1 1/2 cups all-purpose flour: This forms the base of our cake, providing a light and tender crumb.
• 1 1/2 cups whole wheat pastry flour: Adds fiber and a nutty flavor, making our cake a bit healthier.
• 1 tablespoon baking powder: This is essential for the cake to rise and become fluffy.
• ½ teaspoon salt: A necessary ingredient to balance the sweetness and enhance flavors.
• 1/3 cup cocoa: Adds deep chocolate flavor that pairs wonderfully with bananas and peanut butter.
• 1 cup sugar: Sweetens the cake, making it delightful with each bite.
• 2 large eggs: Provides structure and moisture.
• 1 cup milk: Helps to keep the cake moist and tender.
• 1/2 cup coconut oil, melted: Offers a subtle flavor and moisture to the cake.
• 3 ripe bananas, mashed: Adds natural sweetness and helps keep the cake moist.
• 2 teaspoons vanilla: Enhances the flavors, creating a rich taste.
• ¾ cup chunky peanut butter: Adds a delightful nutty flavor and creaminess.
• 1 cup chocolate chips: Melts perfectly into the cake, delivering pockets of gooey chocolate.
• 4 tablespoons butter: Used to blend with brown sugar for a delicious caramel topping.
• 1/4 cup brown sugar: Adds a rich sweetness and depth of flavor for the topping.
• 1 banana, sliced: Used for layering in the bottom of the cake, providing a delicious caramelized topping.
• 2 tablespoons creamy peanut butter: A flavorful addition to the caramel sauce.
• 1 teaspoon vanilla: Enhances the flavor of the warm sauce.

Cooking Method for Lightened Up Chocolate Peanut Butter Upside Down Banana Cake

Making this Lightened Up Chocolate Peanut Butter Upside Down Banana Cake is a breeze! The steps are straightforward, and you’ll love how easy it is to put together. From mixing the batter to baking it to perfection, let’s explore the process.

1. Preheat your oven to 350 degrees. Lightly grease or butter the sides of a 9×13 inch glass baking dish. This will help the cake release easily once baked. The smell of the oven warming up already gets you excited, doesn’t it?

2. In a medium bowl, whisk together the all-purpose flour, whole wheat pastry flour, baking powder, salt, and cocoa. This dry mixture will give structure to your cake, so be sure to incorporate it well.

3. In a large bowl, whisk together the eggs and sugar until smooth. This should take a couple of minutes. You want the mixture to be light and fluffy, which helps in creating a wonderful texture.

4. Add in the milk and melted coconut oil, whisking until everything is well combined. The warmth of the oil will help to melt the sugar and create a silky batter. Stir in the mashed bananas and vanilla until mixed.

5. Slowly stir in the dry ingredients, mixing until just combined. You want to avoid over-mixing, as this will lead to a dense cake. A few lumps are perfectly fine!

6. Now it’s time to fold in the chocolate chips. They will melt beautifully while baking, creating delightful pockets of chocolate throughout the cake.

7. In a small bowl, blend the butter with the brown sugar. Spread this mixture evenly in the greased baking dish. It will create a lovely caramel layer at the bottom of your cake.

8. Arrange the sliced banana in the dish over the butter and sugar mixture. This not only adds flavor but also gives a beautiful presentation once the cake is flipped.

9. Spoon dollops of the peanut butter into the dish, filling in the gaps with the cake batter. This will make each bite creamy and delicious!

10. Bake for about 45 to 55 minutes or until a toothpick inserted into the center comes out clean. The edges should be slightly golden, and the aroma will be heavenly!

11. Once baked, let the cake cool for 10 minutes. This allows it to set. Then, loosen the edges with a knife and invert onto a platter. This is the moment of truth—don’t be shy, it’s going to look stunning!

12. While the cake cools, make the warm peanut butter caramel sauce. Combine the remaining butter, brown sugar, peanut butter, and vanilla in a microwave-safe bowl. Melt it in the microwave for about 30 seconds at a time, stirring after each interval, for a total of 1 minute.

13. Once everything is melted and mixed, pour the warm sauce over the cake just before serving. You might want to keep a napkin handy; it’s going to get messy in the best way possible!

How to Switch It Up

Want to get creative with your Lightened Up Chocolate Peanut Butter Upside Down Banana Cake? Here are some ways to add your personal touch to this delicious treat!

• Storage: Store your leftover cake in an airtight container in the fridge for up to five days. The flavors will continue to deepen as it sits.
• Freezing: You can freeze slices of the cake by wrapping them tightly in plastic wrap and then in foil. It will keep well for up to three months.
• Variations: Add chopped nuts, such as walnuts or pecans, to the batter for extra crunch.
• Frosting: Consider topping with a light cream cheese frosting for added sweetness.
• Serving Warm: Serve slices warm with a scoop of ice cream for a decadent dessert.
• Mix Up the Flavors: Experiment with flavored nut butters, like almond or cashew, for a different twist.

What Goes Well With This Lightened Up Chocolate Peanut Butter Upside Down Banana Cake

• Ice Cream: Vanilla or chocolate ice cream complements the cake perfectly, providing a cool contrast to the warm cake.
• Coffee: A cup of fresh coffee pairs beautifully, enhancing the chocolate flavors.
• Fruit Salad: A light fruit salad balances the richness of the cake, making for a refreshing side.
• Whipped Cream: Top with freshly whipped cream for an extra indulgent treat.
• Teas: Herbal teas, such as chamomile or mint, make for a soothing drink alongside the cake.
• Seasonal Fruits: Serve with seasonal fruits for a fresh touch—berries in summer or apples in fall.

FAQ

Conclusion

The Lightened Up Chocolate Peanut Butter Upside Down Banana Cake is a delightful treat that’s both satisfying and guilt-free. Its unique combination of flavors and textures is sure to make it a hit at any gathering. So why wait? Gather your ingredients and give this recipe a try. You won’t be disappointed, and your friends and family will thank you for it!

Lightened Up Chocolate Peanut Butter Upside Down Banana Cake

The ultimate comfort food for chocolate lovers! This Lightened Up Chocolate Peanut Butter Upside Down Banana Cake is a healthier take on a classic dessert. With layers of rich chocolate and creamy peanut butter, it’s the perfect sweet treat to satisfy your cravings. Make it tonight for a delightful dessert experience!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Desserts

Cuisine American

Servings 18 servings

Calories 250 kcal

Equipment

• Whisk
• Blender
• Oven
• Chef's Knife
• Mixing Bowl
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat pastry flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1/3 cup cocoa
• 1 cup sugar
• 2 large eggs
• 1 cup milk
• 1/2 cup coconut oil
• 3 ripe bananas
• 2 teaspoons vanilla
• ¾ cup chunky peanut butter
• 1 cup chocolate chips
• 4 tablespoons butter
• 1/4 cup brown sugar
• 1 banana
• 4 tablespoons butter
• 1/4 cup brown sugar
• 2 tablespoons creamy peanut butter
• 1 teaspoon vanilla

Instructions

 

• Preheat your oven to 350 degrees. Lightly grease or butter the sides of a 9×13 inch glass baking dish. This will help the cake release easily once baked. The smell of the oven warming up already gets you excited, doesn’t it?
• In a medium bowl, whisk together the all-purpose flour, whole wheat pastry flour, baking powder, salt, and cocoa. This dry mixture will give structure to your cake, so be sure to incorporate it well.
• In a large bowl, whisk together the eggs and sugar until smooth. This should take a couple of minutes. You want the mixture to be light and fluffy, which helps in creating a wonderful texture.
• Add in the milk and melted coconut oil, whisking until everything is well combined. The warmth of the oil will help to melt the sugar and create a silky batter. Stir in the mashed bananas and vanilla until mixed.
• Slowly stir in the dry ingredients, mixing until just combined. You want to avoid over-mixing, as this will lead to a dense cake. A few lumps are perfectly fine!
• Now it’s time to fold in the chocolate chips. They will melt beautifully while baking, creating delightful pockets of chocolate throughout the cake.
• In a small bowl, blend the butter with the brown sugar. Spread this mixture evenly in the greased baking dish. It will create a lovely caramel layer at the bottom of your cake.
• Arrange the sliced banana in the dish over the butter and sugar mixture. This not only adds flavor but also gives a beautiful presentation once the cake is flipped.
• Spoon dollops of the peanut butter into the dish, filling in the gaps with the cake batter. This will make each bite creamy and delicious!
• Bake for about 45 to 55 minutes or until a toothpick inserted into the center comes out clean. The edges should be slightly golden, and the aroma will be heavenly!
• Once baked, let the cake cool for 10 minutes. This allows it to set. Then, loosen the edges with a knife and invert onto a platter. This is the moment of truth—don’t be shy, it’s going to look stunning!
• While the cake cools, make the warm peanut butter caramel sauce. Combine the remaining butter, brown sugar, peanut butter, and vanilla in a microwave-safe bowl. Melt it in the microwave for about 30 seconds at a time, stirring after each interval, for a total of 1 minute.
• Once everything is melted and mixed, pour the warm sauce over the cake just before serving. You might want to keep a napkin handy; it’s going to get messy in the best way possible!

Notes

• Tip 1: Store your leftover cake in an airtight container in the fridge for up to five days. The flavors will continue to deepen as it sits.
• Tip 2: You can freeze slices of the cake by wrapping them tightly in plastic wrap and then in foil. It will keep well for up to three months.
• Tip 3: Add chopped nuts, such as walnuts or pecans, to the batter for extra crunch.
• Tip 4: Consider topping with a light cream cheese frosting for added sweetness.
• Tip 5: Serve slices warm with a scoop of ice cream for a decadent dessert.

Keyword Chocolate Peanut Butter Cake, Healthy Dessert Recipe, Lightened Up Cake, Upside Down Banana Cake

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Meet Elena Vance

I am passionate about the idea that we eat with our eyes first, so I strive to make food look just as good as it tastes. I work closely with the team to style and photograph our dishes, giving you a clear, beautiful guide on what to aim for. I had so much fun preparing this recipe, and I hope you find just as much joy in making it (and eating it!) as we did.