Hey there! You’re about to make a cake so good, you’ll be thinking about it long after the last bite. This chocolate peanut butter banana upside-down cake has a rich, gooey banana topping, a moist chocolate base, and a peanut butter twist that ties everything together. And the best part? You don’t even need a mixer! Just a bowl, a whisk, and a little patience while it bakes.
Let’s get started.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- 9-inch round cake pan
- Parchment paper
- Mixing bowls (2)
- Whisk
- Spatula
- Measuring cups and spoons
- Knife
- Oven mitts
Important Info
- Servings: 8 slices
- Estimated Cost: Around $10 to $12, depending on your pantry items
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Additional Time: 10 minutes cooling time
- Calories per Serving: About 350
- Cook Method: Baking
- Season: Perfect all year round
- Courses: Dessert
- Cuisine: American-inspired
- Diets: Vegetarian
How to Make Chocolate Peanut Butter Banana Upside Down Cake
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
For the banana topping:
- 2 ripe bananas, sliced lengthwise
- ¼ cup unsalted butter, melted
- ⅓ cup brown sugar
- ¼ teaspoon cinnamon
For the chocolate cake:
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- 1 egg
- ½ cup milk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup hot water
For the peanut butter swirl:
- ¼ cup peanut butter, melted
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Brown sugar | Coconut sugar or honey |
| All-purpose flour | Whole wheat flour |
| Cocoa powder | Unsweetened dark chocolate (melted) |
| Milk | Almond milk or oat milk |
| Vegetable oil | Melted butter |
| Peanut butter | Almond butter or cashew butter |
Instructions
- Prepare the pan – Grease the cake pan and line the bottom with parchment paper.
- Make the topping – Pour the melted butter into the pan, then sprinkle the brown sugar and cinnamon over it. Arrange the banana slices on top in a single layer.
- Mix dry ingredients – In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- Mix wet ingredients – In another bowl, whisk the egg, milk, oil, and vanilla extract. Slowly add the hot water while stirring.
- Combine – Pour the wet ingredients into the dry ingredients and mix until smooth.
- Add peanut butter swirl – Pour half of the cake batter over the bananas. Drizzle half of the melted peanut butter on top. Pour the remaining batter, then drizzle the rest of the peanut butter. Swirl lightly with a knife.
- Bake – Place in a preheated oven at 350°F (175°C) and bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool – Let the cake cool for 10 minutes before inverting onto a plate.
- Serve – Slice and enjoy warm or at room temperature.
Helpful Tips
- Use ripe but firm bananas so they hold their shape.
- Don’t overmix the batter or the cake will be dense.
- If the peanut butter is too thick, warm it slightly before drizzling.
- Let the cake sit for at least 10 minutes before flipping to prevent breakage.
- Store leftovers in an airtight container to keep it fresh.
What to Serve with Chocolate Peanut Butter Banana Upside Down Cake
This cake is perfect with a scoop of vanilla ice cream or a drizzle of warm chocolate syrup. A hot cup of coffee or cold glass of milk also pairs beautifully with it.
How Do You Serve the Recipe?
A simple cake stand or a flat serving plate works best for this cake. Use a sharp knife to get clean slices, and if you want to make it fancy, sprinkle some powdered sugar on top.
Where Do You Serve This Recipe the Most?
This cake is perfect for family gatherings, birthdays, and potlucks. It’s also a great holiday dessert, especially for Thanksgiving or Christmas when you want something different from the usual pies.
Storage
Short-term Storage (Room Temperature)
- Place the cake in an airtight container and keep it at room temperature for up to 2 days.
- Keep it away from direct sunlight and heat to prevent the bananas from becoming too soft.
Refrigeration
- If you want to store it longer, place the cake in an airtight container in the fridge.
- It will stay fresh for up to 5 days. Warm it slightly before serving for the best taste.
Freezing
- Wrap individual slices in plastic wrap, then place them in a freezer-safe container.
- Freeze for up to 2 months. Thaw in the fridge overnight before eating.
Frequently Asked Questions
Can I use frozen bananas?
No, frozen bananas will release too much moisture and make the topping mushy. Use fresh, ripe bananas instead.
Can I make this cake without peanut butter?
Yes, you can skip the peanut butter or replace it with almond butter or Nutella for a different flavor.
How do I keep the bananas from sticking to the pan?
Lining the pan with parchment paper helps prevent sticking. Also, make sure to grease the pan well before adding the butter and sugar.
Can I make this cake gluten-free?
Yes! Use a gluten-free all-purpose flour blend in place of regular flour. Just check that it has a binding agent like xanthan gum.
Can I use a different type of pan?
A 9-inch square pan works too, but a round pan gives it a better upside-down cake effect. If using a square pan, check for doneness a few minutes earlier.
Meta Description
This chocolate peanut butter banana upside-down cake recipe is rich, moist, and easy to make. A perfect dessert with gooey bananas, chocolate, and peanut butter.