Decadent caramelized bananas with a perfectly moist cake, cooked in cast iron
Have some bananas that may be getting ripe and want something new to do with them? I know I get tired of muffins and banana bread. This little dish was a welcome surprise. Don't let the upside down thing be intimidating. It was easy-peasy, especially in a well-seasoned cast-iron skillet.
Ingredients
Caramelized Banana Base:
1/4 cup Unsalted Butter
1/3 cup Light Brown Sugar
3 large ripe bananas, sliced as you like, about 1/4" thick
1/4 teaspoon Salt
Cake:
1 1/2 Cups All-Purpose Flour
1 1/2 teaspoons Baking Powder
1 teaspoon Salt
1/2 teaspoon Cinnamon
1/4 teaspoon Ground Nutmeg
1/2 Cup Vegetable Oil
1 Cup Granulated Sugar
2 teaspoons Vanilla Extract
1 large Egg + 1 yolk (room temperature)
1 Cup Buttermilk (room temperature)
Directions
Preheat the oven to 350° F.
Melt butter in a 10-inch cast iron skillet over medium heat. Add the brown sugar and salt and cook until melted, stirring occasionally. This will happen quickly. Do not allow the sugar mixture to darken or become syrupy or it will burn and become bitter and stick.
Remove skillet from heat and press bananas into the caramel in whatever pattern you desire, until all of the caramel is topped with bananas. Set aside.
Sift flour, baking powder, spices, and salt in a medium-sized bowl, and set aside.
Place the oil, sugar, and vanilla in a large bowl and whisk to combine. Add the egg and yolk, and continue whisking until smooth. Add buttermilk and continue to whisk until fully combined.
Add the dry ingredients to the wet mixture by sprinkling in and using a rubber spatula to gently fold to combine. Do not overmix or your cake will be dense.
Pour batter over the bananas and gently smooth the top.
Bake for 30 to 40 minutes, or until a cake tester comes out with a moist crumb or two. Gently rotate skillet about 15 minutes into baking to ensure an even bake. After removing from oven, immediately run a paring knife around the edge of the pan.
Let the cake sit in the skillet for 5-7 minutes, then carefully invert the cake onto a serving platter. If your skillet is well-seasoned, you should have no problems with a clean release. If you do find some of the caramel or banana stick has stuck to the bottom of the pan, gently scrape them off and place them back onto the cake.
Allow cake to cool for about 20-30 minutes, or cool to room temperature.
Served alone or with ice cream, this cake is fantastic served a little warm and best on the day it is made, but will keep on the counter for up to 3 days.
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