Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 15 minutes
  • Total time 55 minutes
  • Portion size 8 servings
  • Credits : Canadian Living Magazine: November 2021



In 10-inch cast iron skillet, melt butter with brown sugar over medium heat, stirring constantly. Bring to boil; reduce heat and simmer, stirring constantly, until sugar is dissolved and mixture is syrupy, about 3 minutes. Remove skillet from heat and swirl to evenly distribute syrup. Place bananas, cut side down, side by side in skillet. Set aside.

Preheat oven to 350°F. In bowl, whisk together flour, cocoa powder, granulated sugar, baking powder and salt. Set aside. In large bowl, whisk together milk, peanut butter, oil and egg until smooth. Stir in reserved flour mixture in 2 additions. Stir in chocolate. Gently scrape batter over bananas in skillet; smooth surface with spatula.

Bake until cake tester inserted into centre of cake comes out clean, about 30 minutes. Let cool for 5 minutes. Run knife along edge of skillet to loosen cake. Place serving plate on top of skillet and invert; remove pan. Let cool for 5 minutes before serving. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 1 month.)

Nutritional facts Per serving: about

  • Calories 560
  • Total fat 24 g
  • Saturated fat 9 g
  • Cholesterol 40 mg
  • Sodium 210 mg
  • Total carbohydrate 77 g
  • Fibre 4 g
  • Sugars 48 g
  • Protein 9 g
  • Iron 2.4 mg
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