I am proud to be partnering with PB2 Foods to bring you this sponsored post. As always, all opinions are 100% my own.

If you’ve been reading my blog for some time then you must know how much I absolutely love peanut butter.
I’ve made SOOO many delicious recipes with it, that I may have to rename it 365 Days of Peanut Butter or start a new one!
HA!

PB2 Powdered Peanut Butter is a product I have been happy to feature in quite a few of my posts over the past few months.
It’s delicious, so very versatile, and will add so much flavor to so many of your recipes.

The PB2 Peanut Butter Powder with Cocoa is delicious In these No Bake Peanut Butter S’Mores Cookies and Peanut Butter Crinkle Cookies.
I used the PB2 Organic Powdered Peanut Butter in today’s banana cake recipe, as well as in the Peanut Butter and Jelly French Toast Casserole Recipe and very popular Peanut Butter Popcorn Balls.
My Peanut Butter Chocolate Lava Cakes were made with PB2’s Crunchy Powdered Peanut Butter.

SAVE THIS PEANUT BUTTER CAKE WITH BANANAS TO YOUR FAVORITE PINTEREST BOARD!

PB2 Powdered Peanut Butter can also be used to make Chocolate Peanut Butter Fruit Dip, No Bake Peanut Butter Cornflake Cookies, Chocolate Peanut Butter Pudding Cake, Chocolate Peanut Butter Dream Bars, and so much more!

What you’ll need to make this Upside-Down Banana Cake

• butter
• light brown sugar
• banana 
• granulated sugar
• egg and an egg yolk
• pure vanilla extract
• cake flour
  Don’t have it in your pantry? You can easily make it at home to have on hand whenever you need it or in a quick pinch.
• PB2 Organic Powdered Peanut Butter
• baking soda
• baking powder
• salt
• buttermilk

Making Peanut Butter Upside-Down Banana Cake

1. Preheat oven to 350° F, and grease a bundt pan.
2. Whisk the ¼ cup of butter and brown sugar over in a small saucepan over medium heat in a small saucepan, bringing it to a boil.
3. Pour the mixture into the pan. Place the banana slices on top of the sugar mixture.
4. Sift together the flour, PB2 Organic Powdered Peanut Butter, baking soda, baking powder, and salt.
5. Cream together the butter and sugar in a mixing bowl. Add the vanilla, egg, and egg yolk and mix well.
6. Add half of the dry ingredients to the butter mixture and mix. Pour in half of the buttermilk, the remaining dry ingredients and remaining buttermilk. Mix until combined.
7. Pour batter into the bundt pan and spread evenly.
8. Bake for 45-55 minutes.
9. Cool in pan on a wire rack for about 45 minutes before placing a plate over the pan and inverting it.
10. Serve with my stabilized whipped cream or fresh whipped cream, if desired.

PB2 Organic Powdered Peanut Butter can even be used to make these Homemade Dog Pill Pockets and Peanut Butter & Oatmeal Dog Biscuits because we all know our furry friends LOVE peanut butter!
Also, PB2 Organic Powdered Peanut Butter doesn’t contain xylitol as some peanut butter brands do, so it’s safe for your pups to consume.

Look for PB2 Powdered Peanut Butter products at your favorite grocery store or order them here online!

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Peanut Butter Upside-Down Banana Cake

This Peanut Butter Upside-Down Banana Cake made with PB2 Organic Powdered Peanut Butter is topped with sliced bananas in a brown sugar glaze. Serve with a dollop of stabilized whipped cream and you've got a dessert the whole family will enjoy all year long!

Course Dessert

Cuisine American

Keyword Banana Cake, Peanut Butter Upside Down Banana Cake, Upside Down Banana Cake

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 16 people

Calories 238kcal

Author Lynne Feifer

Equipment

• small saucepan
• Mixer
• Bundt pan

Ingredients

• ¼ cup butter
• ½ cup packed light brown sugar
• 1 banana sliced
• ½ cup butter room temperature
• 1 cup sugar
• 1 egg
• 1 egg yolk
• 1 ½ teaspoons pure vanilla extract
• 1 ½ cups cake flour
• ¾ cup PB2 Organic Powdered Peanut Butter
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ⅓ cups buttermilk

Instructions

• 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.

Nutrition

Serving: 1g | Calories: 238kcal | Carbohydrates: 32g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 280mg | Potassium: 95mg | Fiber: 1g | Sugar: 22g | Vitamin A: 354IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

The post Peanut Butter Upside-Down Banana Cake appeared first on 365 Days of Baking.