Ingredients:

  • 4 to 5 large overripe bananas, sliced into 1/2-inch rounds (approx. 600g)
  • 0.5 cup light brown sugar, packed (100g)
  • 1 tsp ground cinnamon (2g)
  • 1 tsp pure vanilla extract (5ml)
  • 1 tbsp lemon juice (15ml)
  • 0.5 cup unsalted butter, melted (113g)
  • 1 cup all-purpose flour (125g)
  • 1 cup granulated white sugar (200g)
  • 1 tbsp baking powder (12g)
  • 0.25 tsp salt (1.5g)
  • 0.75 cup whole milk, room temperature (180ml)
  • 0.5 tsp ground nutmeg

Instructions:

  1. Toss the 4 to 5 sliced bananas with 0.5 cup light brown sugar, 1 tsp cinnamon, 1 tsp vanilla, and 1 tbsp lemon juice in a medium bowl.
  2. Preheat your oven to 375°F.
  3. Melt 0.5 cup unsalted butter directly in your 9x13 inch baking dish.
  4. Whisk 1 cup flour, 1 cup white sugar, 1 tbsp baking powder, 0.25 tsp salt, and 0.5 tsp nutmeg in a separate bowl.
  5. Stir in 0.75 cup whole milk until just combined and no large flour streaks remain.
  6. Pour the batter directly over the melted butter in the baking dish. Note: Do not stir the batter into the butter!
  7. Spoon the banana mixture evenly over the top of the batter.
  8. Bake for 45 minutes until the top is golden brown and the edges are bubbling.
  9. Cool for at least 15 minutes to allow the fruit juices to thicken into a velvety sauce.