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Chocolate pb banana cake square slice with caramelized banana topping and peanut butter pockets

Chocolate Pb Banana Cake with Peanut Butter Pockets

Chocolate PB Banana Cake is a rich upside down dessert with a soft chocolate crumb, creamy peanut butter pockets, and a sweet banana topping. It is a comforting treat for gatherings or whenever you want a memorable homemade dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 522
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup cocoa
Cake batter
  • 3 sticks unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup milk
Peanut butter banana layer
  • 3/4 cup chunky peanut butter
  • 1 cup brown sugar
  • 4 bananas, halved lengthwise

Method
 

Preparation
  1. Preheat the oven to 350°F (177°C). Lightly grease or butter the sides of a 9×13 glass baking dish.
  2. Whisk together the flour, baking powder, salt, and cocoa in a medium bowl.
Batter
  1. Using a standing electric mixer, beat 2 sticks of butter with the granulated sugar at medium speed for about 5 minutes until very fluffy.
  2. Add the eggs one at a time, then mix in the vanilla.
  3. Beat in the flour mixture and milk until the batter is combined.
Assembly
  1. Blend the remaining stick of butter with the brown sugar in a small bowl and spread the mixture in the prepared baking dish.
  2. Place the banana halves cut side down in the dish.
  3. Spoon dollops of peanut butter into the dish and add the chocolate batter to fill the spaces between the bananas.
Baking
  1. Bake for 45 minutes.
  2. Cool the cake for 10 minutes, then loosen the edges with a knife and invert it onto a platter.
  3. Allow the cake to cool slightly, then cut into squares and serve.

Notes

I made half of this amount and baked it in a smaller dish, but it still required the full baking time to bake through. For an extra gooey addition, combine 4 tablespoons of butter with 1/3 cup brown sugar and 1/2 teaspoon vanilla, then melt in the microwave in 20-second intervals, stirring each time, for a total of 1 minute. Pour the warm sauce over the cake.