Pre-heat oven and a large cast iron pan to 425°F.

Combine all batter ingredients and mix until smooth.

When oven reaches temp, add butter to pan, pour in your batter and return to oven to cook for 15 minutes. While your dutch baby gets puffed to perfection in the oven you can get your bananas cooking.

In a large skillet melt butter over medium-low heat. Slice bananas in half lengthways and lay sliced side down in pan with butter. Sprinkle over brown sugar and a small pinch of salt. Let bananas brown and caramelize for about 5 minutes. Flip to check for doneness. You want them golden brown and the sugar should be melted and gently bubbling. If you’re having any issues with your sugar melting and getting a nice saucy consistency, add in 1/2 tsp of water and swirl around pan. That should help loosen things up. Let bananas cook for another 3 minutes. Turn off the heat and let them sit while you get your dutch baby from the oven.

Once dutch baby is nice and inflated, and has a slight bit of color on top, remove from the oven and top it up with your caramelized bananas. Sift some powdered sugar on top, totally optional, but I love it, and serve with some pork roll.