UPSIDE DOWN PEANUT BUTTER BANANA BREAD!!! Been face down (*** **) working on over 100 new recipes for JC3 so I’ve been revisiting some of my favs from the archive. Easily my fav variation of the upside down banana bread and as always MOIST!!! Upside Down PB Banana Bread Bars For the Topping: Nonstick cooking spray, for greasing 4 just-ripe, firm bananas, sliced lengthwise 1 cup granulated sugar 3 tablespoons water For the Batter: 1 cup light brown sugar 4 very-ripe bananas, mashed 3/4 cup extra-virgin olive oil 1/2 cup peanut butter 2 teaspoons vanilla extract 2 large eggs, at room temperature 2 cups all-purpose flour 1 teaspoon kosher salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 cup dark chocolate chips or chopped dark chocolate (optional) 1. Prepare the topping: Preheat the oven to 375˚F. Grease a 9 by 13-inch pan with nonstick spray and line with parchment. Place the bananas cut side down on the parchment, arranging or trimming to fit. In a medium saucepan, combine the sugar and water over medium-high heat. Cook, shaking the pan if needed, until an amber caramel forms, 6 to 8 minutes. Immediately pour over the bananas in an even layer. 2. Prepare the batter: In a large bowl, whisk the brown sugar and mashed bananas until a relatively smooth paste forms. Whisk in the olive oil, peanut butter, vanilla, and eggs until well incorporated. 3. Add the flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Stir until just incorporated and there are no pockets of flour, then fold in the dark chocolate, if using. 4. Pour the batter over the caramel-coated bananas and smooth with a rubber spatula. Bake for about 30 minutes, until golden and cracked with an internal temp of 190°F. 5. Let cool 15 minutes, then run a paring knife along the edges of the cake. Place a platter or large cutting board over the pan and invert, discarding parchment paper. Let cool slightly, then slice and serve warm. #banana #bananabread #peanutbutter