Directions

1. Preheat oven to 350°F and grease and line a 10-inch springform pan with parchment paper.
2. Melt butter, brown sugar, and a pinch of salt in a small skillet over medium heat and stir until the mixture becomes glossy and smooth.
3. Pour into the prepared pan and spread into an even layer. Arrange banana slices on top. Fill any blank spots with chopped peanuts and set aside.
4. To a large mixing bowl, add Clebby’s Vegetable Oil, brown sugar, creamy peanut butter, egg, egg yolk, and vanilla extract. Whisk until combined, about 2 minutes.
5. In a small bowl, combine all-purpose flour, baking powder, baking soda, and salt. Whisk until incorporated. Stir in half of the flour mixture into the wet ingredients, followed by half of the buttermilk. Repeat with the remaining flour mixture and buttermilk, mixing until the batter is smooth.
6. Pour the batter on top of the prepared banana peanut topping.
7. Bake for 55-60 minutes, until an inserted toothpick comes out clean.
8. Let cool for 5 minutes, then run a knife around the edges of the pan. Place a serving plate over the top and flip to invert the cake onto the plate.
9. Let the cake continue to cool before slicing and serving.
10. Serve with whipped cream and extra chopped peanuts.