Ingredients
For the bottom of the pan:
1/2 stick (2 oz.) butter
1 cup brown sugar
2 bananas, peeled and cut diagonally into 1/4” thick pieces
1/2 c. chopped hazelnuts
For the cake:
1/3 cup hazelnuts, toasted
1 cup sugar
1 stick butter
2 eggs
1 cup sour cream
2 t vanilla extract
2 bananas, peeled and mashed
1 ¾ c all-purpose flour
2 t baking powder
1 t salt
You will also need:
Cast iron skillet
Food processor
Electric mixer
Mixing bowl
Measuring spoons and cups
Large spoon
Instructions
On top of stove in the cast iron skillet, 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 hazelnuts on top of the brown sugar. Place the banana slices in a decorative pattern on top of the hazelnuts.
In a food processor, grind the toasted hazelnuts with 1 cup of sugar until very fine.Using a mixer, cream the butter, then add the sugar mixture. Add the eggs and mix well. Add the sour cream and vanilla and stir. Mix in the mashed bananas. Stir in the flour, baking powder and salt to make a smooth batter. Pour the batter over the ingredients in the cast iron skillet. Bake until just set, about 35-40 minutes.Remove from the oven and let cool for about 5 minutes. Loosen the cake on the sides of the pan. Invert the cake onto a cake plate. Serves 8.