Ingredients

The following ingredients have 7 Servings
  • For the topping
  • Cooking spray
  • 1 stick unsalted butter
  • 1 cup dark brown sugar
  • 3 tablespoons dark corn syrup
  • 1/3 cup walnut halves or pieces
  • For the cake
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter (4 tablespoons), room temperature
  • 1/3 cup dark brown sugar
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1 cup very ripe mashed bananas (about 2-3 large bananas)
  • 1/2 cup all-natural creamy peanut butter
  • 3 tablespoons plain greek yogurt or sour cream
  • 1 teaspoon vanilla
  • 1/2 cup skim milk

Instruction

  • For topping: Spray 9-inch round cake pan (or larger cake pan) with nonstick spray. Melt butter in medium saucepan; add dark corn syrup and brown sugar; bring to a boil for 1 minute. 
  • Remove from heat and immediately stir in walnuts. Spread topping in cake pan.
  • For cake: Preheat oven to 350°F. Combine flour, baking powder, baking soda, and salt in medium bowl. 
  • Using electric mixer, beat butter and both sugars in large bowl until creamy. 
  • Next, add eggs 1 at a time; beating again until mixture is smooth and creamy. Add mashed bananas, peanut butter, yogurt (or sour cream), milk and vanilla; mixing again until well combined. 
  • Add in dry ingredients slowly until just combined. Add batter to cake pan.
  • Bake cake until knife into center comes out clean, about 40 to 45 minutes. Cool at least 15 minutes. 
  • To remove cake, gently cut around cake with a knife to loosen. Place plate or platter over pan. Holding pan and platter together, turn over, and remove pan. Scrape any extra caramel and walnuts on top of cake. 
  • Cool at least 15 minutes for topping to set. Serve warm with your favorite ice cream.