Ingredients:

  • 3 large overripe bananas, sliced into 1/2-inch rounds
  • 1/2 cup (115g) unsalted butter
  • 1/4 cup (50g) dark brown sugar, packed
  • 1 tsp ground cinnamon
  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup (180ml) whole milk
  • 1 tsp pure vanilla extract
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) dark brown sugar
  • 1 1/4 cups (300ml) boiling water

Instructions:

  1. Preheat your oven to 375°F (190°C). Place the 1/2 cup of unsalted butter directly into a 9x13 inch baking dish and place in the oven for 3-5 minutes until melted and browned with a nutty aroma.
  2. Remove the dish from the oven and immediately arrange the sliced bananas in a single layer over the sizzling brown butter. Sprinkle with 1/4 cup brown sugar and cinnamon.
  3. In a medium mixing bowl, whisk together the all-purpose flour, 1 cup of granulated sugar, baking powder, and salt. Gently stir in the whole milk and vanilla extract until just combined into a velvet batter.
  4. Pour the batter evenly over the banana and butter layer. Important: Do not stir the layers together.
  5. In a small bowl, mix the remaining 1/2 cup granulated sugar and 1/4 cup dark brown sugar. Sprinkle this mixture uniformly over the top of the batter.
  6. Carefully pour the 1 1/4 cups of boiling water over the entire surface. Do not stir. This creates the 'self-saucing' magic.
  7. Bake for 45 minutes until the top is a deep mahogany color and has formed a crisp, shattering crust.