Bananas Foster Upside-Down Banana Bread – Bruno Albouze

By Bruno Albouze · 120 min

Ingredients

Instructions

1. Make the caramel: in a frying pan, cook the sugar and vanilla powder over medium heat, stirring now and then, until it turns brown. Off the heat, stir in the butter and lemon juice. Pour the hot caramel into the buttered pan.
2. Peel the firm bananas, cut them lengthwise into 2 pieces to cover the pan bottom and into 3 pieces for the sides. Line the slices cut side down on the bottom, touching the caramel, then cover the sides. Keep the scraps.
3. Make the banana puree: in a narrow tall container, combine the frozen and thawed ripe bananas, dried bananas, scraps, sugar, nutmeg, lemon juice and rum. Blend with an immersion blender until smooth.
4. Make the batter: sift together the flour, baking powder and baking soda. In a stand mixer with the paddle, beat the softened butter with the sugar and salt. Add one egg and keep whipping; if the mixture looks grainy or separates, warm the bowl briefly over a bain-marie or with a blowtorch. Once it comes together, add about a quarter of the sifted dry ingredients, then the remaining egg and the ban
5. Add the remaining dry ingredients, scrape down the bowl and mix on low speed until the batter comes together.
6. Preheat the fan oven to 160°C/330°F. Fill the prepared pan two-thirds full (about 700 g of batter).
7. Bake for 55 minutes to 1 hour, until a wooden pick inserted in the centre comes out clean. Cool in the pan for 20 minutes, then refrigerate for 3 hours.
8. Trim the top flat with a serrated knife.
9. Freeze the chilled cake for an hour. Run an offset spatula around the edges, invert onto a platter, warm the bottom mould with a blowtorch and carefully remove the mould.
10. Serve at room temperature or slightly warm, cut into portions.

Summarized from Bruno Albouze's video. Watch it for the details.

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