Upside-Down Bananas Foster Lava Cake

Consider these bananas foster evolved, with an abundance of gooey cinnamon sugar rum sauce hidden within.


  • Cakes:
  • 1 stick unsalted butter
  • 2 ounces white chocolate
  • 2 ounces butterscotch chips
  • 1 1/2 cups powdered sugar
  • 2 large eggs
  • 3 egg yolks
  • 1 teaspoon banana extract
  • 1/2 cup all-purpose flour
  • Sauce:
  • 2 tablespoons unsalted butter
  • 4 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/3 cup dark rum
  • Toppings:
  • 2 bananas, thinly sliced
  • Chopped walnuts
  • Vanilla bean ice cream


  1. Preheat oven to 425 degrees.
  2. Prepare the cakes: In a double boiler over medium heat, melt the white chocolate, butterscotch and butter. Remove from heat. Add powdered sugar and mix until combined. Stir in the eggs and yolks until smooth, then stir in banana extract and flour. Set aside.
  3. Prepare the sauce: In a nonstick skillet over medium heat, melt the butter then add the brown sugar and stir until thickened. Sprinkle with cinnamon, stir to combine, then turn off the heat. Add the rum, and with a long match or barbecue lighter, flambé the rum until the alcohol cooks off and you are left with a caramel-like sauce.
  4. Grease a muffin tin with nonstick cooking spray, and place a spoonful of sauce and 4 banana slices in each well.
  5. Divide the batter evenly among the prepared muffin tin, filling the wells about three-fourths of the way. Place in the oven and bake for 12 minutes. The edges should be firm but the centers will be still be runny. Run a paring knife around the edges to loosen and invert onto a sheet tray. Let stand for about 30 seconds before removing.
  6. Top each cake with chopped walnuts and banana slices. Serve warm on individual plates with vanilla bean ice cream.