There's a lot going on in this cake for sure -- Chocolate Peanut Butter Banana Upside Down Cake -- but all together the ingredients in this cake have got it going on. In other words, it's phenomenal.
From Pinch of Yum, the recipe incorporates some of the best taste combinations there are. The best part is that all of them are subtle and complement one another, so the end result isn't overwhelming, unless you mean overwhelmingly delicious. You can omit the warm, gooey, brown sugar topping if you want to keep it a little lighter, but it definitely adds some extra awesomeness.
Chocolate Peanut Butter Banana Upside Down Cake
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup cocoa
3 sticks unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1 cup milk
3/4 cup chunky peanut butter
1 cup brown sugar
4 bananas, halved lengthwise
Preheat the oven to 350 degrees and lightly grease or butter the sides of a 9×13 glass baking dish. In a medium bowl, whisk the flour with the baking powder, salt, and cocoa.
In a standing electric mixer, beat 2 sticks of butter with the granulated sugar at medium speed until very fluffy, about 5 minutes. Beat in the eggs one at a time.
Add the vanilla. Beat in the flour mixture and the milk.
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 sides down, in the dish.
Spoon dollops of the peanut butter into the dish and fill in the gaps with the chocolate batter. Bake for 45 minutes.
Let the cake cool for 10 minutes, then loosen the edges with a knife and invert in onto a platter. Let the cake cool slightly, then cut into squares and serve.
For Topping: Mix 4 tablespoons of butter with 1/3 cup brown sugar and 1/2 teaspoon vanilla, then melt it in the microwave for 20 seconds at a time, stirring after each interval, for a total of 1 minute. Pour the warm sauce over the cake.