Peanut Butter-Banana Upside-Down Cake - Prepare from Scratch

      This rich and moist peanut butter cake pairs deliciously with caramelized bananas in a delightful twist on an upside-down cake. A layer of halved bananas is set into a simple caramel, allowing them to develop their own caramelized essence as the sugars in the bananas bake. Once flipped out of the pan, the cake reveals sticky caramel, beautifully caramelized bananas, and a fluffy cake that is utterly irresistible.

      Yields 1 (10-inch) cake

      - 1/2 cup (113 grams) plus 1/3 cup (76 grams) unsalted butter, softened and divided

      - 2/3 cup (147 grams) firmly packed light brown sugar

      - 1 tablespoon (15 grams) fresh lemon juice

      - 3 large firm bananas (225 grams), halved lengthwise

      - 1 cup (200 grams) granulated sugar

      - 2 large eggs (100 grams), at room temperature

      - 3/4 cup (192 grams) creamy peanut butter

      - 1 teaspoon (4 grams) vanilla extract

      - 1½ cups (188 grams) all-purpose flour

      - 1 teaspoon (5 grams) baking powder

      - ¼ teaspoon (1.25 grams) baking soda

      - ¼ teaspoon kosher salt

      - ½ cup (120 grams) whole milk

      Preheat your oven to 350°F (180°C). In a 10-inch cast-iron skillet, melt 1/3 cup (76 grams) of butter over medium heat. Whisk in the brown sugar and cook, stirring occasionally, until the mixture begins to caramelize, about 4 to 5 minutes. Gradually whisk in the lemon juice until well combined. Remove from heat and arrange the banana halves, cut side down, atop the caramel, trimming the bananas as needed to fit.

      In the bowl of a stand mixer fitted with a paddle attachment, beat the granulated sugar and the remaining 1/2 cup (113 grams) of butter at medium speed until light and fluffy, about 3 to 4 minutes, pausing to scrape the sides of the bowl. Add the eggs one at a time, mixing well after each addition. Blend in the peanut butter and vanilla until fully combined.

      In a medium bowl, combine the flour, baking powder, baking soda, and salt. With the mixer on low speed, gradually add the flour mixture alternately with the milk, starting and finishing with the flour mixture, mixing just until combined after each addition. Gently spoon the batter over the bananas in the skillet, smoothing the top with an offset spatula.

      Bake for 45 to 50 minutes, or until a wooden pick inserted in the center comes out clean and an instant-read thermometer reads 205°F (96°C) in the center. Allow the cake to cool in the skillet for 10 minutes before carefully inverting it onto a rimmed serving plate. Serve warm or at room temperature. Store in an airtight container in the refrigerator for up to 2 days.

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