This cake is the best of both worlds! It's bursting with so much flavor from the caramelized apples on top, to the bananas laced throughout. It gets cooked directly into a cast-iron skillet with a quick caramel sauce, and then flipped out for a beautiful presentation. Enjoy!
 
INGREDIENTS:
10 Tbsp unsalted room temp butter, divided
¼ cup light or dark brown sugar, packed
1/2 tsp kosher salt 
3 large bananas, divided 
2 small or 1 large apple (we used pink lady)
½ cup white sugar 
½ cup light or dark brown sugar
2 large eggs
¾ cup full fat Greek yogurt 
1 tsp vanilla extract 
1 ¼ cups all-purpose flour 
1 tsp cinnamon 
¾ baking soda
¾ baking powder
½ tsp nutmeg 
½ tsp kosher salt 
 
INSTRUCTIONS:
Preheat oven to 350 degrees. 
 
Melt 4 tablespoons butter in a well-seasoned 10-inch cast iron skillet. Add brown sugar and salt, and stir until sugar is melted and combined. Remove from heat. 
 
Core and slice the apples and cut into thin wedges. Arrange over the butter sugar mixture. Cut one of the bananas in half crosswise and then in thirds, to create 6 pieces. Layer over the apples. 
 
Place the two remaining two bananas in a separate bowl and mash. Set aside.
 
Prepare the batter by combining sugars and remaining 6 tablespoons butter in the bowl of an electric mixer. Beat until light and fluffy, about 5 minutes. Reduce speed and add eggs one at a time, then mashed banana, yogurt, and vanilla. Mix until well combined. 
 
In a separate bowl combine flour, cinnamon, baking soda, baking powder, nutmeg, and salt. 
Slowly mix dry ingredients into wet ingredients, and mix just until you no longer see flour. Pour batter into skillet over the bananas. 
 
Bake on middle rack in oven until golden brown, about 40 minutes. Remove and allow to cool before inverting cake. To remove from pan run a butter knife around the edge of cake then invert the cake onto a large plate.  

SUMMER BREAKFAST! I mean, what is better in the warm-weather, juicy peach-eating months than a stone fruit and cream combo on your breakfast plate? Paired with Lemon-Ricotta pancakes? We've officially died and gone to heaven!
 
INGREDIENTS:
 
2 peaches, pitted and sliced
3 plums, pitted and sliced
4-6 nectarines, pitted and sliced

Maple Vanilla Mascarpone
8 oz mascarpone cheese
3 Tbsp maple syrup, more for serving 
1 tsp vanilla extract 
Pinch salt 
 
Lemon Ricotta Pancakes 
1 ¼ cups all-purpose flour 
2 Tbsp sugar 
2 tsp baking powder
½ tsp baking soda
¼ tsp kosher salt 
¾ cup ricotta cheese
1 egg
2 egg whites 
1 lemon zested 
1 lemon juiced, about ½ cup 
1 Tbsp coconut oil, plus more for cooking 
 
INSTRUCTIONS:
 
In a small bowl combine mascarpone, maple, vanilla, and salt. Stir well until combined. Place in fridge while you prepare the pancakes. 
 
In a large bowl combine flour, sugar, baking powder and soda, and salt. In a separate bowl, whisk together the wet ingredients: ricotta, egg and egg whites, lemon zest and juice, and coconut oil. 
 
Gently add the wet ingredients into the dry ingredients and mix just until the dry ingredients are incorporated. 
 
Coat a large nonstick pan with coconut oil, and place over med-high heat. Pour a small amount of batter into the pan and cook until slightly browned and bubbles appear on top. Flip and cook on other side until cooked through. Continue with remaining batter. 
 
Serve pancakes with stone fruit, mascarpone, and drizzle of additional syrup, if desired.