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!
Keyword: Banana Cake, Peanut Butter Upside Down Banana Cake, Upside Down Banana Cake
Prep Time: 20minutes
Cook Time: 55minutes
Total Time: 1hour15minutes
Author: Lynne Feifer
½cuppacked light brown sugar
1 ½teaspoonspure vanilla extract
1 ½cupscake flour
¾cupPB2 Organic Powdered Peanut Butter
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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.