Preheat oven to 350 degrees. In a small bowl put dry ingredients: 1 1/2 cups of All Purpose flour, 1 1/2 teaspoons of Baking Powder, 1 teaspoon of Salt, 1 teaspoon of ground Cinnamon. Set aside. In a cast iron skillet on the stove top, put a half cup of raw sugar and 2 tablespoons of Blackstrap Molasses, with 5 tablespoons of Unsalted Butter and scrape in the seeds of one vanilla pod. (I prefer @heilalavanilla.) Sprinkle with a heavy pinch of salt. Wait until sugar granules are dissolved and not at all crunchy. Don’t let burn. Pour into a greased 9 inch oven safe metal baking pan. The caramel will be scorching hot, so be careful. It will also set quickly, which is fine. Top with sliced banana, any way you wish. In another bowl with a mixer and paddle, cream 8 oz unsalted butter with a half cup of granulated sugar. Add half a cup of whole milk, 2 whole eggs, and one teaspoon of Pure Vanilla Extract (I prefer @heilalavanilla) Mix gently till combined. Pour in dry ingredients, and fold together. Then pour mixture over the top of the banana and caramel and bake for 30-40 minutes or until browned and bubbling. Remove from oven and carefully flip over onto a plate. Serve warm with Salted Caramel Ice Cream and sprinkle if wish, with fresh Thyme.
Recipe was inspired by the fabulous baker @davidlebovitz.