Peanut Butter Upside Down Banana Cake Recipes

PEANUT BUTTER UPSIDE-DOWN BANANA CAKE

Steps:

• Preheat oven to 350° F, and generously grease a bundt pan.
• In a small saucepan, combine the ¼ cup of butter and brown sugar over medium heat, whisking constantly as it comes to a boil. Then boil for about 30 seconds.
• Slowly turn the bundt pan as you pour the sugar mixture into it to evenly distribute. Place the banana slices on top of the sugar mixture in a line around the pan.
• Over a medium bowl, sift together the flour, PB2 Organic Powdered Peanut Butter, baking soda, baking powder, and salt.
• In a mixing bowl, cream together the butter and sugar. and beat until light and fluffy. Add the vanilla, egg, and egg yolk and mix well.
• Add half of the dry ingredients to the butter mixture and mix. With the mixer running on low, pour in half of the buttermilk, the remaining dry ingredients and remaining buttermilk. Mix until combined.
• Gently pour batter into the bundt pan so as not to displace the bananas and spread if needed to make sure batter is evenly distributed.
• Bake for 45-55 minutes or until a cake tester inserted into the middle comes out clean.
• Allow cake to cool in pan on a wire rack for about 45 minutes before placing a plate over the pan and inverting it.
• Serve with my stabilized whipped cream or fresh whipped cream, if desired.

CHOCOLATE-PEANUT-BUTTER-BANANA UPSIDE DOWN CAKE

Steps:

• Preheat the oven to 350 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.

PEANUT BUTTER WHIPPED CREAM

Steps:

• Combine cream, powdered sugar, peanut butter, and vanilla extract in a bowl.
• Beat with an electric mixer on high speed until stiff peaks form, 1 to 2 minutes.
• Store in the refrigerator.