This is basically banana bread, in a cast iron skillet, with a crunchy top. And to be honest, it's the second time I have baked it in 24 hours. The first time I wasn't paying attention and dumped the entire container of sour cream into the batter rather than just 1/2 cup and then couldn't figure out why it wasn't baking. And then it overflowed inside the oven.
Banana-Pecan Rum Cake
8oz cream cheese
1 stick softened butter
1 1/4 cup light brown sugar
3 mashed bananas
1/2 cup sour cream
1 tsp rum extract
2 1/4 cup flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Extra brown sugar for topping
1. Preheat oven to 350 degrees. Spray a 12" cast iron skillet with flour cooking spray.
2. In a large mixing bowl, beat cream cheese, butter, and grown sugar until just combined. Add eggs one at a time.
3. In a small bowl, mash 3 bananas until just mashed but leaving a flew chunks. Add bananas and sour cream to cream cheese mixture and mix.
4. Add flour, one 1/2 cup at a time, to the wet mixture until just combined. Do not over mix and liquify. Add remaining dry ingredients.
5. Pour batter into cast iron skillet and sprinkle top with a good amount of extra brown sugar and chopped pecans. It creates a crust on top that is my favorite part.
6. Bake for 30+ minutes until tooth pick comes out clean.
A little note about this cast iron skillet in particular....My grandmother gave it to me for Christmas 2 years ago. She wasn't able to be there with us that year so she included a card explaining that this cast iron skillet was now 5 generations old and she wanted me to have it. It is probably one of the most special gifts I've ever received.