Delicious, moist, and super simple skillet cake with strawberries and bananas.
- 1/2 cup (1 stick) unsalted butter
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 small ripe banana (mashed)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup coarsely chopped pecans
- 1 cup hulled and sliced strawberries
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F.
- Melt butter in an 9-inch cast iron skillet over medium-low heat. Stir in sugar and vanilla extract and remove from heat. Whisk until thoroughly combined. Allow mixture to stand and cool for about 5 minutes. The mixture should not be super hot when the eggs goes in, or the egg will cook.
- When the sugar and butter mixture has cooled slightly it will look a bit clumpy, greasy, and broken. That’s ok. The egg will bring it all together.
- Add the egg and whisk together until smooth. The mixture will be glossy and no longer greasy. Add banana, cinnamon, nutmeg, and stir to combine.
- Add the flour, baking soda, and salt. Stir carefully until all of the dry ingredients are incorporated. Add the pecans and fold together. Spread evenly across the pan and place sliced strawberries on top.
- Place in the oven.
- Bake for 18-25 minutes until mixture is dry on top, but still slightly soft in the center. I like to slightly under-bake this cake.
- Remove from oven and allow to cool for 15 minutes. Top with ice cream and serve warm… with lots of spoons. I like this dish served immediately, but it will last two days, well wrapped, at room temperature.