Who needs basic banana bread when you can try this indulgent take? Our very own Upside-Down Bananas Foster Loaf!
Upside-Down Bananas Foster Loaf
Makes 1 (9x5-inch) loaf
- ¼ cup unsalted butter
- 1½ cups firmly packed dark brown sugar, divided
- 1 teaspoon kosher salt, divided
- 5 tablespoons dark spiced rum, divided
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon, divided
- 1 firm large banana, halved lengthwise
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¾ cup mashed banana (about 2 very ripe medium bananas)
- ½ cup unsalted butter, melted
- 2 large eggs, room temperature
- ¼ cup whole milk, room temperature
- ½ cup chopped toasted walnuts
- Preheat oven to 350°. Spray sides of a 9x5-inch loaf pan with baking spray with flour.
- In a medium saucepan, melt butter. Whisk in ½ cup brown sugar and ¼ teaspoon salt; cook, stirring occasionally, until mixture starts to smell like caramel, 4 to 5 minutes. Slowly add 2 tablespoons rum, whisking until smooth and combined. Whisk in vanilla and ¼ teaspoon cinnamon. Pour into prepared pan. Place banana halves, cut side down, on top of caramel in pan.
- In a medium bowl, whisk together flour, baking powder, and remaining ¾ teaspoon salt.
- In a large bowl, whisk together mashed banana, melted butter, eggs, milk, remaining 1 cup brown sugar, remaining 3 tablespoons rum, and remaining ¾ teaspoon cinnamon. Whisk flour mixture into mashed banana mixture just until combined. Fold in walnuts. Pour into prepared pan on top of banana halves. Place loaf pan on a baking sheet covered with foil to catch any caramel that may spill over in the oven.
- Bake until a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 10 minutes, covering after 30 minutes to prevent overbrowning if needed. Let cool in pan for 5 minutes. Invert bread onto a rimmed serving platter. Serve warm or at room temperature.