Bananas Foster Upside-Down Banana Bread

Imagine a slice of banana bread that’s as bold as it is beautiful. The exterior is a warm, golden-brown canvas—beautifully wrapped in caramelized bananas. As you break through, you're greeted by a tender, moist banana flavored crumb. Each bite offers a multi-layered taste experience: the natural sweetness of overripe and dried bananas melds with a delicate kiss of vanilla and a hint of spice—perhaps cinnamon or nutmeg—reminding you of home and the ingenuity of past generations. The aroma, rich and inviting, fills the air with memories of cozy kitchens and creative resilience during the Great Depression, where resourcefulness turned humble ingredients into a timeless treat. This daring reinterpretation of banana bread celebrates not only its storied past but also the art of modern baking—where every visual detail, every texture, and every burst of flavor invites you to savor both nostalgia and innovation on National Banana Bread Day which is celebrated on February 23.

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Happy banana bread day!

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What Will Make Banana Bread Tastier

The answer is simple: Add whole soft dried bananas to the recipe. They are concentrated in flavors nutritious snacks. They are indeed about four times higher in fiber, potassium and carbohydrates than the fresh variety.
Not to be confused with other kinds, like the freeze-dried or banana chips.. these won't do the job!

Bananas Foster's Influence

Bananas Foster is a simple yet decadent dessert that was invented at the world-famous Brennan's restaurant in New Orleans, Louisiana.
Properly caramelized bananas will ensure formidable results.

Caramel

In the frying pan, cook sugar and vanilla powder on medium heat until sugar turns into brown caramel; stirring every so often. Remove caramel from the heat and incorporate the butter and lemon juice.
Pour hot caramel in the buttered pan.

Montage in Mold

Peel the firm bananas and carefully cut them lengthwise in 2 to cover the bottom pan, and cut into 3 to cover the sides.
Line up slices of banana (cut side down) on the bottom first touching the caramel, and then cover all sides.
Save banana scraps for the banana mixture.

Banana Puree

In a narrow and tall container, gather the previously frozen and thawed ripe bananas, dried bananas, scraps, sugar, nutmeg, lemon juice and rum.
Mix with the immersion blender thoroughly until it gets smooth.

Cake Batter

Combine and sift together: flour, baking powder and baking soda. In the stand mixer fitted with the paddle attachment, beat the softened butter along with sugar and salt. Add one egg, and continue whipping. If the mixture looks grainy or separates, quickly warm up the mixing bowl over a bain-marie or use your kitchen blowtorch. Once the mixture comes together, add about a quarter of the sifted powders. Incorporate the remaining egg, and the banana mixture.
Add the remaining sifted powders. Scrap down the sides of the mixing bowl, and continue mixing on low speed until the batter comes together.
Preheat fan oven to 330ºF/160ºC. Fill prepared pans 2/3 full (≈700g batter).
Feel free to use leftovers batter to make banana bread bites...

Baking

Bake until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour. Let cool in pan for 20 minutes, and place in the refrigerator for 3 hours.
Trim off the top with a serrated knife.

De-molding Procedure

Freeze the chilled cake for an hour. Run an offset spatula around the edges. Invert banana bread onto a serving platter. Heat up bottom mold with the kitchen blowtorch, and carefully remove the mold.
Enjoy banana bread at room temp or slightly warm. It can also be served with whipped cream or a quenelle of vanilla ice cream and decorate with dried vanilla pods.
Cut into desired portions.

Storing

Store your banana bread wrapped in plastic film for up to 3 days at room temperature. It can also be kept frozen for up to 3 months.
Bananas foster upside-down banana bread heart.