Upside-Down Skillet Banana Bread submitted by Mom Johnson
With a caramel-like crust, who wouldn't enjoy this version of banana bread! I'd love to try making this while camping! (I added chocolate-covered walnuts one time - yum!)

Preheat oven to 350 degrees. Lightly butter a 10-12 inch cast iron skillet and heat over medium high heat. Melt the butter and brown sugar in the pan and layer sliced bananas on top. Set aside.

Using an electric mixer, beat the 1/2 cup butter and the sugars in a large bowl until smooth and creamy. Beat in the eggs, one at a time. Add the vanilla and mashed bananas. Mix the flour, baking soda, salt and cinnamon together and add to the creamed mixture. Gently fold in nuts if desired, and the sour cream. Mix just until combined.

Pour batter over the top of the sliced bananas in the skillet. Place in the oven and bake about 45 minutes. Remove from the oven and let sit for about 5 minutes. Flip pan upside down onto a serving platter. Serve warm or at room temperature.

v 1/4 cup butter
v 1/4 cup brown sugar
v 2 bananas, sliced

v 1/2 cup butter, softened
v 1/2 cup brown sugar
v 1/2 cup granulated sugar
v 2 eggs
v 3 very ripe bananas, mashed
v 1/2 tsp. vanilla extract
v 2 cups flour
v 1 tsp. baking soda
v 1/2 tsp. salt
v 1/2 tsp. cinnamon
v (1/4 - 1/2 cup chopped nuts) optional
v 1/4 cup sour cream