Imagine a dessert that satisfies your sweet tooth while secretly packing a nutritional punch – this Lightened Up Chocolate Peanut Butter Upside Down Banana Cake is about to become your new obsession! Combining the rich, decadent flavors of chocolate and peanut butter with the natural sweetness of ripe bananas, this cake proves that healthy eating doesn't mean sacrificing taste. Whether you're a fitness enthusiast, a health-conscious foodie, or simply someone who loves a delicious treat, this recipe will revolutionize your dessert game and leave you craving more.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 ripe bananas, mashed
- ½ cup natural peanut butter
- ½ cup honey
- 1 cup whole wheat flour
- ½ cup unsweetened cocoa powder
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 9-inch round cake pan with cooking spray or butter to ensure easy removal of the cake.
- In a large mixing bowl, mash the ripe bananas completely using a fork or potato masher until smooth and no large chunks remain.
- Add natural peanut butter and honey to the mashed bananas. Whisk these ingredients together until they are well combined and create a smooth, uniform mixture.
- In a separate bowl, sift together whole wheat flour, unsweetened cocoa powder, and baking powder to remove any lumps and ensure even distribution of dry ingredients.
- Crack the eggs into the banana-peanut butter mixture, then add vanilla extract. Whisk thoroughly until the eggs are fully incorporated and the mixture looks smooth.
- Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense.
- Pour the batter into the prepared cake pan, using a spatula to spread it evenly and tap the pan gently on the counter to release any air bubbles.
- Place the cake pan in the preheated oven and bake for 25-30 minutes. To check doneness, insert a toothpick into the center - it should come out with a few moist crumbs but no wet batter.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully invert the cake onto a wire cooling rack.
- Allow the cake to cool completely before slicing. For best results, let it rest for at least 30 minutes to set the structure and enhance flavors.
- Optional: Dust with a light sprinkle of cocoa powder or drizzle with a small amount of melted dark chocolate for extra decoration before serving.
Tips
- Choose extremely ripe bananas for maximum natural sweetness and moisture
- Use natural peanut butter without added sugars for a cleaner ingredient profile
- Don't overmix the batter - gentle folding preserves the cake's light texture
- Check the cake's doneness early to prevent drying out - moist crumbs are your friend
- Let the cake cool completely to allow flavors to meld and structure to set
- For extra indulgence, consider topping with a light drizzle of melted dark chocolate
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 95mg
