Banana-Chocolate Cake with Peanut Caramel Sauce

Ingredients

For the Cake:

• Cooking spray
• 1 1/2 cups all-purpose flour (about 6 3/8 ounces)
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/2 cup unsalted butter, melted
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 1/2 cups mashed overripe banana (from 3 to 4 large bananas)
• 1/2 cup sour cream or plain whole-milk Greek yogurt
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract

For the Crunchy Peanut Caramel Sauce:

• 1 cup granulated sugar
• 1/4 cup water
• 1 tablespoon light corn syrup
• 3/4 cup heavy cream
• 1/2 cup extra-crunchy peanut butter
• 1 tablespoon vanilla extract
• 1/2 teaspoon kosher salt

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Directions

Make the Cake:

1. Preheat the oven:

   • Preheat your oven to 350°F (175°C).
   • Coat an 8 1/2- x 4 1/2-inch loaf pan with cooking spray or line the bottom and sides with parchment paper. Set aside.

2. Prepare the dry ingredients:

   • In a medium bowl, whisk together flour, cocoa, baking soda, and salt until combined. Set aside.

3. Make the wet ingredients:

   • In a large bowl, whisk together melted butter, brown sugar, and granulated sugar for about 30 seconds until a smooth paste forms.
   • Add the mashed bananas, sour cream (or yogurt), eggs, and vanilla extract. Whisk until fully incorporated and smooth, about 30 seconds.

4. Combine wet and dry ingredients:

   • Add the dry flour mixture to the banana mixture. Whisk until fully combined and no dry patches remain, about 1 minute.

5. Bake the cake:

   • Transfer the batter to the prepared loaf pan.
   • Bake in the preheated oven for 55 minutes to 1 hour, or until a wooden pick inserted into the center of the loaf comes out clean.
   • Let the cake cool in the pan on a wire rack for 15 minutes. Then, remove it from the pan and discard the parchment paper, if used.
   • Allow the cake to cool completely on the wire rack for about 1 1/2 to 2 hours.

Make the Crunchy Peanut Caramel Sauce:

1. Make the caramel:

   • In a medium saucepan, combine granulated sugar, water, and corn syrup. Bring to a boil over medium-high heat, stirring occasionally. Cook for about 1 minute until the sugar dissolves.
   • Reduce the heat to medium and continue cooking, undisturbed, for about 8 minutes or until the mixture turns into a light amber caramel. If needed, use a wet pastry brush to wash down any sugar crystals on the sides of the pan.

2. Add the cream and peanut butter:

   • Remove the saucepan from the heat and carefully whisk in the heavy cream. Be cautious as the mixture may bubble.
   • Once smooth and no longer bubbling, whisk in peanut butter, vanilla extract, and kosher salt until combined.

3. Cool the sauce:

   • Let the peanut caramel sauce cool at room temperature, uncovered, for at least 10 minutes, or up to 3 hours before drizzling over the cooled cake.

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Serve:

• Once the cake has cooled, drizzle the crunchy peanut caramel sauce over the top of the cake and serve. Enjoy the combination of banana cake with the rich, peanut butter caramel sauce!