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!
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.