Recipe & Photos by Diana Yen
This indulgent fire pit dessert layers caramelized bananas with a cinnamon-spiced banana cake studded with crunchy walnuts. Baked low and slow in a foil-lined Barebones cast iron Dutch oven over hot coals, it finishes with a dramatic tableside rum flambé for a warm, boozy glow. Serve it with vanilla ice cream for a sweet finale that everyone will love.
How to Make Bananas Foster Upside Down Cake
Servings: 6-8 | Prep Time: 20 min | Cook Time: 30 min | Total Time: 50 min
Topping Ingredients
- 6 tablespoons unsalted butter, melted
- ¾ cup packed dark brown sugar
- 3 firm bananas, peeled and halved lengthwise
Cake Ingredients
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 6 tablespoons unsalted butter, room temperature
- ½ cup packed dark brown sugar
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 cup mashed ripe bananas (about 2 bananas)
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
- ¼ cup dark rum (optional, for flambé)
- Vanilla ice cream, for serving
Materials
- All-In-One Cast Iron Dutch Oven (4-Quart)
- Enamel Mixing Bowl Set
- Wooden Spoon (for mixing)
- Heavy-duty aluminum foil
Instructions
Prepare the Dutch oven
- Line the Dutch oven with heavy-duty foil on the bottom and sides.
- Pour in melted butter and brush to grease the sides. Sprinkle brown sugar evenly on the bottom.
- Arrange banana halves cut-side down in a single layer, trimming if needed.
Make the cake batter
- In a large mixing bowl, whisk together flour, baking powder, cinnamon, salt, and baking soda.
- In a large bowl, cream butter with brown sugar and granulated sugar until light and fluffy (about 3 minutes). Add eggs one at a time, beating well after each.
- Mix in mashed bananas.
- Add half the dry ingredients and mix until combined. Add buttermilk and vanilla, then the remaining dry ingredients.
- Fold in walnuts.
Assemble and bake
- Spoon the batter over the bananas in the Dutch oven and smooth the top. Cover with the lid.
Heat the fire pit and bake
- Prepare 17 hot charcoal briquettes. Arrange 6 coals evenly in a ring to create a base for the Dutch oven in the firepit.
- Place the Dutch oven on the coals and evenly distribute 11 coals on the lid to reach about 350°F (177°C).
- Bake for 25–35 minutes, until golden and a toothpick inserted in the center comes out clean.
Note: If baking in an oven, bake uncovered at 350°F (177°C).
Rest and invert
- Remove from heat and let rest for 15 minutes. Carefully invert the cake onto a serving platter.
Flambé (optional)
- Warm the rum over the coals for 1–2 minutes without boiling.
- Remove from heat, ignite with a long lighter, and pour carefully over the cake for a dramatic finish.
Serve warm with vanilla ice cream.
About
Diana Yen is a cookbook writer, photographer, and food stylist based in Ojai, California. She is the author of A Simple Feast and Firepit Feast, both of which reflect her belief in the beauty of seasonal, unfussy meals. With a background in home and lifestyle design, Diana brings a thoughtful visual sensibility to her work, focusing on the elegance of everyday cooking. Her creative collaborations with leading food and lifestyle brands celebrate simplicity, community, and a deep appreciation for the natural world. Her recipes, photography, and writing have been featured in Kinfolk, Cherry Bombe, Bon Appétit, Saveur, Food & Wine, Epicurious, and more.
