Bananas Foster Upside-Down Banana Bread

bananas foster upside down banana bread

In this showstopper Bananas Foster Upside Down Banana Bread, halved bananas are caramelized in brown sugar, rum, and vanilla bean paste and then covered with a luscious banana-packed batter. Once baked, it becomes the perfect blend of tender banana bread and aromatic, boozy bananas Foster.

Bananas Foster Upside-Down Banana Bread
Makes 1 (9-inch) loaf
  • ¼ cup (57 grams) unsalted butter
  • 1½ cups (330 grams) firmly packed dark brown sugar, divided
  • 5 tablespoons (75 grams) dark spiced rum, divided
  • 2 teaspoons (10 grams) banana liqueur (optional)
  • 1 teaspoon (6 grams) vanilla bean paste*
  • 1 teaspoon (1.5 grams) ground cinnamon, divided
  • 3 firm large bananas (408 grams), halved lengthwise
  • 2 cups (250 grams) all-purpose flour
  • 2 teaspoons (10 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • 1 cup (227 grams) mashed banana (about 3 very ripe medium bananas)
  • ½ cup (113 grams) unsalted butter, melted
  • 2 large eggs (100 grams)
  • ¼ cup (60 grams) whole milk
  • ½ cup (57 grams) chopped walnuts
  1. Preheat oven to 350°F (180°C). Spray sides of a 9-inch round cake pan with baking spray with flour.
  2. In a medium saucepan, melt butter. Whisk in ½ cup (110 grams) brown sugar, and cook, stirring occasionally, until it starts to smell like caramel, 4 to 5 minutes. Slowly add 2 tablespoons (30 grams) rum and banana liqueur (if using); whisk until combined and smooth. Whisk in vanilla bean paste and ¼ teaspoon cinnamon. Pour into prepared pan. Place banana halves, cut side down, on top of caramel, cutting bananas to fit, if necessary.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. In a large bowl, whisk together mashed banana, melted butter, eggs, milk, remaining 1 cup (220 grams) brown sugar, remaining 3 tablespoons (45 grams) rum, and remaining ¾ teaspoon (1.5 grams) cinnamon. Whisk flour mixture into mashed banana mixture just until combined. Fold in walnuts. Pour into prepared pan on top of banana halves.
  5. Bake until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour. Let cool in pan for 5 minutes. Invert bread onto a rimmed serving platter. Serve warm or at room temperature.


Previous articleBanana-Blueberry Oat Cake
Next articleStrawberry-Pistachio Semifreddo


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.