Peanut Butter & Banana Upside Down Cake

Author: Laura Rege

Prep Time: 10 minutes

Cook Time: 35 minutes (50-55 minutes if using a glass baking dish)

Servings: 12

Ingredients

• 5 ripe bananas (halved lengthwise)
• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup whole milk
• 1/2 cup smooth peanut butter
• 1/2 cup dark brown sugar
• 1/4 cup (1/2 stick) butter
• 1/4 cup vegetable oil
• 1 large egg
• 2 tsp baking powder
• 1 tsp pure vanilla extract
• 1/2 tsp kosher salt

Directions:

1. Preheat oven to 350°. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
2. In a large bowl, whisk milk, peanut butter, oil, and egg until well combined. 
3. Stir the dry mixture into the wet mixture until just combined. In a 10″ cast-iron skillet over medium heat, melt butter. Stir brown sugar and vanilla into the butter and remove the skillet from heat. 
4. Arrange banana slices on the bottom of the skillet, cut side down. Pour batter evenly over bananas and bake until just set, about 35 minutes.
5. Let the cake cool in the pan for 5 minutes, then carefully turn it out onto a platter.

Pro Tips:

If you do not have a cast iron skillet you can use a glass baking dish. Bake for 50-55 minutes and cover with foil after the first 30 minutes.

**Storage**

Store in an air-tight container in the fridge for up to 3 days. This cake can also be stored in the freezer for up to 3 months in an air-tight container.