Gluten Free Caramelized Banana Skillet Brownie

   So, I usually wake up bright and early in the morning to have some alone, quiet time, and work on a blog post. Tonight (Sunday) I got eating Cadbury Mini Eggs (hype me up), and now it's past mid-night, and I'm thinking I should post this now, and sleep in (ish-as much as children allow!)! Heck-yes! 
   I wanted to attempt a banana upside-down cake for some reason. I wanted to make banana bread, but put a brown sugar/butter/banana thing in the bottom of the pan, then the banana bread batter, bake it, flip it, cool....but then I though, "who the heck wants banana bread?" (don't get me wrong, I like it, but I didn't really want it...), then I thought, bananas and chocolate...oh snap! Add caramel and it should be divine. So, with my brain in upside-down cake mode, I started this in a skillet, baked it in the oven, and turned 'er out. Gosh, it was good. And, worth a mention, gluten free. Double snap! Boy, I'm tired....

Caramelized Banana Skillet Brownie

Ingredients: 

For the Brownie

• 1 Cup butter, softened
• 1 Cup brown sugar
• 1 Cup white sugar
• 4 eggs
• 6 Tablespoons cocoa
• 1 Cup gluten free flour
• 2 Teaspoons vanilla
• 1/2 Teaspoon salt
  

For the Caramel/Banana/Optional nuts 

• 1/4 Cup chopped walnuts (optional)
• ⅛ Cup butter
• 1/4 Cup Cream
• 1 Cup brown sugar
• 3 Bananas

Method:

1. Preheat oven to 350 degrees F. 
   
2. Prepare brownies first:
3. Cream the softened butter with the sugars. 
4. Mix in the eggs, and then the cocoa, g.f. flour, vanilla and salt. Set aside
   
5. If using walnuts, warm skillet to medium-high, and toast lightly (until fragrant), empty from the skillet into a bowl.
6. With the skillet on medium-high heat, add butter and begin to melt it.
7. Once butter is almost melted, add the cream and let it come to a simmer
8. Add the brown sugar, and stir to combine. Turn down the heat to medium. Let this mixture simmer/bubble (melt the graininess of the brown sugar) for at least 3 minutes. 
9. While that bubbles, prepare the bananas, slicing "long" (as pictured below).
10. Add sliced bananas to bubbling caramel (don't burn your fingers!), and sprinkle walnuts on top (if using). Remove from heat.
11. Carefully plop brownie mixture over top of caramel/banana/nuts. Spread slightly.
12. Put into warmed oven, and bake for 35-40 minutes, until the top looks dry, and brownie-ish, and toothpick inserted in a non-obvious caramel spot comes out with a few crumbs.
13. Let cool 10 minutes (leave your oven kit on the skillet's handle or you WILL forget how hot it is!), then get some help! You'll need another set of hands if your skillet is a normal, big skillet (or if the plate you're putting it on is not flat). Place the plate/serving tray you want the dessert on right on top of the skillet. Then, carefully flip the skillet and serving plate over (so the skillet is now upside-down on top of your serving plate. Let it sit for a moment, and gently tap the skillet to be sure the dessert has been loosened and is on your plate! 
14. So....fear not if it doesn't all get on your plate.....it will still taste like glorious, chocolate monkey goodness!    
15. Let cool, then slice and serve. Tastes great warm and cold. And with ice cream.  

    Pictured above, warming the butter, cream, and brown sugar to a delightful caramel. 

    Adding the bananas, nuts, and brownie batter to the caramel. Oh baby. 

   Check that out! :)  A perfect brownie, oozing caramel, and caramelized bananas....yummy! 

    If you think bananas in this is strange, just know that I don't generally like baked fruit, but this, oh this....it's so good....But, if you're still unsure, just make the caramel, and add the brownies and bake it. That'll be de-lish too!   
    Any plans for March Break? Give me some fun ideas if you have any! :)