This rich and elegant Upside-Down Bananas Foster Lava Cake is a luxurious spin on a Southern classic. With a buttery layer of caramelized bananas, a touch of dark rum, and a soft vanilla cake that hides a molten center, each bite delivers warmth, depth, and indulgent charm. Perfect for dinner parties or a romantic dessert for two, it’s a showstopper that looks impressive but comes together with ease.
Why You’ll Love This Recipe
This dessert combines the best of several worlds: the iconic flavors of Bananas Foster, the rich texture of a lava cake, and the visual appeal of an upside-down presentation. The rum-infused sauce adds a sophisticated depth, while the molten vanilla cake contrasts beautifully with the caramelized banana base. Ready in under 40 minutes and portioned for two, it’s a perfect treat for special evenings, celebrations, or a decadent weekend bake.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- unsalted butter
- brown sugar
- ground cinnamon
- dark rum
- ripe banana, sliced
- all-purpose flour
- baking powder
- salt
- granulated sugar
- egg
- milk
- vanilla extract
- chopped walnuts (optional, for garnish)
Directions
- Preheat the oven to 350°F (175°C). Grease two ramekins or small oven-safe bowls thoroughly.
- In a small saucepan over medium heat, melt 2 tablespoons of butter. Add brown sugar and cinnamon and stir until the sugar dissolves.
- Pour in the dark rum and let the mixture simmer for 1–2 minutes until slightly thickened.
- Spoon half of the sauce into the bottom of each ramekin and arrange banana slices over the sauce.
- In a medium bowl, whisk together flour, baking powder, and a pinch of salt.
- In another bowl, cream 2 tablespoons of softened butter with granulated sugar until light and fluffy.
- Add the egg, milk, and vanilla extract to the creamed butter and sugar. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
- Spoon the batter over the banana layer in each ramekin, filling almost to the top.
- Bake for 18–22 minutes, or until the tops are golden and the centers are just set (a slight wobble is okay).
- Let the cakes rest for 5 minutes before inverting onto serving plates.
- Drizzle with the remaining sauce and garnish with chopped walnuts if desired. Serve warm.
Servings and timing
- Prep Time: 15 minutes
- Cooking Time: 22 minutes
- Total Time: 37 minutes
- Servings: 2 cakes
- Calories: Approximately 340 kcal per serving
Variations
- Nut-Free: Omit the walnuts or substitute with toasted coconut flakes.
- Extra Boozy: Add an extra tablespoon of rum to the sauce for a stronger flavor.
- Chocolate Twist: Add a few chocolate chips to the cake batter for a banana-chocolate lava variation.
- Tropical Fusion: Substitute the banana with pineapple rings and use spiced rum for a Caribbean-inspired version.
- Cinnamon Sugar Crust: Sprinkle a little cinnamon sugar on top of the batter before baking for a caramelized finish.
Storage/Reheating
These cakes are best enjoyed fresh and warm. However, if you need to store them, cover and refrigerate for up to 2 days. Reheat in the oven at 300°F (150°C) for about 10 minutes until warmed through. Avoid microwaving, as it may cause the molten center to overcook or the sauce to separate.
FAQs
Can I make these ahead of time?
Yes, you can prepare the ramekins with sauce, banana, and batter a few hours in advance. Cover and refrigerate, then bake just before serving.
Do I have to use dark rum?
No, you can substitute with spiced rum, bourbon, or even rum extract for a non-alcoholic option.
What size ramekins should I use?
Use standard 6-ounce ramekins for the best results and even baking.
Can I use a different fruit?
Yes, pears or apples would work well, but be sure to slice them thinly and adjust cooking time as needed.
How do I know when the center is “lava” done?
The edges should be set, and the center should look slightly soft and wobble gently when tapped.
Can I double the recipe?
Absolutely. Simply double the ingredients and divide among 4 ramekins for a larger batch.
Is it okay to skip the nuts?
Yes, the nuts are optional and can be left out for a nut-free version.
Can I use a boxed cake mix?
It’s possible, but this from-scratch batter is tailored for the molten texture and flavor of the dessert.
Is the sauce safe for kids if it contains rum?
Most of the alcohol cooks off during simmering, but for a completely alcohol-free version, use rum extract or omit it entirely.
Can I serve this with ice cream?
Absolutely. A scoop of vanilla ice cream or a dollop of whipped cream complements the warm cake beautifully.
Conclusion
The Upside-Down Bananas Foster Lava Cake is an unforgettable dessert that layers flavor, texture, and presentation in every bite. With caramelized banana, molten vanilla cake, and a rich rum-infused sauce, this recipe is both indulgent and approachable. Whether for a romantic evening or an elegant dinner finale, this cake brings Southern flair and timeless appeal to your table.
PrintUpside-Down Bananas Foster Lava Cake
A rich and indulgent dessert featuring caramelized bananas and dark rum at the base of a soft vanilla cake with a molten center. This upside-down lava cake is finished with a drizzle of warm syrup and toasted walnuts for a decadent Southern-inspired treat.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 2 cakes 1x
- Category: Dessert
- Method: Baked
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
- 2 tablespoons unsalted butter
- 4 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup dark rum
- 1 ripe banana, sliced
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- Pinch of salt
- 2 tablespoons unsalted butter (softened)
- 1/4 cup granulated sugar
- 1 egg
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 2 tablespoons chopped walnuts (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease 2 ramekins or small oven-safe bowls.
- In a saucepan over medium heat, melt 2 tablespoons butter. Add brown sugar and cinnamon, stirring until sugar dissolves.
- Pour in dark rum and simmer 1–2 minutes until slightly thickened.
- Spoon half of the sauce into the bottom of each ramekin and place banana slices on top.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream softened butter and granulated sugar. Add egg, milk, and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Spoon the batter over the banana slices in the ramekins.
- Bake for 18–22 minutes, or until the tops are golden and the centers are just set.
- Let rest for 5 minutes, then invert onto serving plates.
- Drizzle with remaining sauce and sprinkle with chopped walnuts if using. Serve warm.
Notes
- Use very ripe bananas for extra sweetness and caramelization.
- Omit the rum or replace with orange juice for an alcohol-free version.
- Can be made in advance and gently reheated before serving.
Nutrition
- Serving Size: 1 cake
- Calories: 340
- Sugar: 28g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg