1/2 cup unsalted butter, melted and cooled, plus 3 tablespoons
1 1/2 cup granulated sugar
1/2 cup packed brown sugar, plus 1/3 cup
1/4 cup hazelnuts, chopped, plus 1/2 cup
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
4 bananas mashed, plus 2 bananas, sliced
1 cup milk chocolate chips
1/3 cup milk
Powdered sugar for garnish
Ice cream, optional but highly recommended
Begin by preheating your oven to 400 degrees F. Then, in a small bowl mix together the flour, baking powder, salt, and cinnamon. Set aside.
In a 12-inch cast iron skill heat 3 tablespoons of butter over medium heat. Once the butter melts, whisk in 1/3 cup of brown sugar; then add the sliced banana in a single layer. Cook for an additional 1-2 minutes. Remove the pan from the heat, sprinkle with 1/4 cup hazelnuts and set to the side.
In a large bowl, whisk together the melted butter, granulated sugar, and 1/2 cup brown sugar. Once combined, whisk in the eggs and vanilla until smooth. Add the dry ingredients and stir with a spoon until almost mixed. Then mix in the banana, chocolate chips, and 1/2 cup hazelnuts. Add milk and mix to combine.
Pour the batter over the bananas in the skillet and spread out evenly. Bake for 35-40 minutes or until golden and set in the middle. (If the top is browning too quickly, place aluminum foil over the skillet.)
Let the cake cool in the pan for 5-10 minutes. At this point, serve it directly from the pan or flip it out onto a plate. (If flipping, you’ll want to do this within 5-10 minutes of removing the cake from the oven. Be aware some of the banana pieces will stick to the skillet. Remove them from the skillet and reapply them to the cake if desired.)
Dust with powdered sugar and serve warm with vanilla ice cream.