Chocolate-Peanut Butter Banana Upside-Down Cake

ingredients

• 2 1/2 sticks unsalted butter, softened
• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup milk {I used almond milk & it was still great}
• 3 ounces bittersweet chocolate, melted
• 3/4 cup peanut butter {chunky or smooth, it’s up to you}
• 1 cup brown sugar
• 4 bananas, halved lengthwise

directions

1. Preheat oven to 350 degrees.
2. Combine flour, salt, and baking powder in a small bowl. Set aside.
3. Cream one stick of butter and brown sugar in the bowl of a stand mixer until smooth and spreadable. Spread in a smooth layer onto the bottom of a 9×13 inch baking dish {glass if you have it, otherwise an aluminum one will do}. Arrange bananas {cut side down} on top of butter and sugar mixture. Set aside.
4. Combine 1 1/2 sticks of butter and granulated sugar in the bowl of a stand mixer. Cream together until light and fluffy. Add one egg at a time and incorporate well after each addition. Add vanilla. 
5. Add flour & milk in 3 additions, alternating between the two. {I do flour, 1/2 of milk, flour, rest of milk, flour.}
6. Transfer about 1/4 of the batter into a separate bowl. Fold in melted chocolate until well incorporated. Set aside.
7. Add peanut butter to the remainder of the batter, and incorporate fully.
8. Drop spoonfuls of peanut butter batter into baking dish on top of butter/banana mixture. Fill in the gaps with the chocolate batter. Swirl batters together lightly with the tip of a knife to create a marbelized effect.
9. Bake for approximately 1 hour or until the tip of a knife inserted into the center of the cake comes out clean.
10. Remove from oven and allow to cool for 15-20 minutes. Invert onto platter carefully. {Be careful, the butter & sugar have formed a sticky caramel sauce and is hot!}