I call this a skillet cake because I bake it in a cast iron skillet. It is rich, moist and delicious, especially if you like cooked bananas! If you don’t have a cast iron skillet, a 9” round cake pan should work just fine.
Ingredients
For the bottom of the pan:
½ stick (2 oz.) butter
1 cup brown sugar
2 bananas, cut diagonally into 1/4” thick pieces
½ c. chopped pecans
For the cake:
1 c. all-purpose flour
2 t. baking powder
¼ t. fine sea salt
½ t. ground cinnamon
¾ cup brown sugar
1 stick (4 oz.) butter, softened
2 large eggs
1 t. vanilla extract
1 banana, mashed
¼ cup milk
You will also need:
Cast iron skillet or 9” cake pan
Electric mixer
Mixing bowl
Measuring spoons and cups
Large spoon
Instructions
Preheat oven to 325oF.
On top of stove, heat ½ stick butter over medium heat until bubbly. Add 1 c. brown sugar and mix well. Cook for about two minutes, until the sugar bubbles, too. Turn off the heat and add the pecans to on top of the brown sugar. Place the banana slices in a decorative pattern on top of the pecans. Set aside.
In a mixing bowl, miix together the flour, baking powder, salt and cinnamon. Set aside.
In the bowl of an electric mixer, beat the remaining stick of butter and the ¾ c. brown sugar until smooth. Add the eggs and vanilla and beat well. Add the flour mixture, the mashed banana and the milk. Mix just to combine.
Pour the batter over the top of the bananas in the skillet or cake pan. Bake for approximately 35 minutes, or until a cake tester comes out clean.
Remove from the oven and allow to cool for about 5 minutes. Take a knife and run it around the edge of the skillet to loosen the cake. Invert the cake onto a cake plate and allow to cool. Enjoy!
