So due to the fact that I will be out of town until Friday, I thought I’d go ahead and post something for ya’ll today on this wonderful Sunday afternoon.
And of course upon my return I will tell ya’ll about all of the delicious food I had in New Orleans and all the crazy adventures I had along the way. I mean, I’m a blogger, that’s what I do. Hopefully I’m not annoying ya’ll along the way.
Anyway, certain food combinations are just down right delicious. Milk and cookies, chocolate and peanut butter, steak and potatoes, and, one of my personal favorites, peanut butter bananas and honey.
I used to love just getting a banana smashing it up and adding in peanut butter and honey to make a little quick and easy creamy dessert. Seriously, it’s a good pick me up.
So I thought, why not make a cake with the same flavor combinations?
This cake is dense.
It’s a pound cake, so obviously you know that it will be, but the addition of peanut butter gives it an even denser richer flavor that is out of this world.
Now, like any upside down cake, the gooey sticky “upside down” topping is always the best part! And if you like bananas you will love this.
Rich, thick, gooey, sweet. Do I need to add anymore adjectives to describe this cake?
I recommend drinking a tall glass of ice cold milk along with this as well, cause ya know, milk and cake go great together!
Have a great week everyone!
Peanut Butter Banana and Honey Upside Down Cake
(Recipe adapted from A Cook’s Quest)
1 cup butter, softened
2 cups sugar
1 cup light brown sugar, packed
1/2 cup peanut butter
2 tablespoons vanilla (original recipe called for 1)
3 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cups whipping cream or whole milk
1-2 bananas (just enough to cover the bottom)
1/2 cup brown sugar
1/2 cup honey
Prepare a large tube pan or bundt pan and preheat the oven to 325 F.
Grease a bundt pan. Sprinkle the 1/2 cup brown sugar over the bottom then layer the bananas evenly over the bottom. Drizzle the honey over top and set aside.
Depending on the size of your pan you may have extra batter left over, use this for cupcakes.
In a large bowl or kitchen aide mixer cream together the butter and sugar until light and fluffy. Add the brown sugar and peanut butter mixing until well combined. Add the eggs one at a time, mixing well after each one. Add in vanilla.
In another bowl whisk together the flour, baking powder, salt, and baking soda. Add about 1/3 of the dry ingredients and then about 1/3 of the milk. Continue adding the dry ingredients and the milk alternating until they are both added and well combined.
Fill the prepared pan about 3/4 full (remember you may have extra batter left over depending on the size of your pan). Bake for 60-90 minutes or until a toothpick comes out clean.
Cool cake for 10 minutes then turn out to finish cooling. When completely cooled frost with frosting and top with chocolate drizzle or shavings.