Begin by making the bananas foster topping. In a large skillet over medium heat, combine the brown sugar, chopped walnuts, butter, and cinnamon. Stir the mixture and let it cook for 1-2 minutes until the brown sugar dissolves and the mixture thickens and bubbles.

Next, add the maple syrup, vanilla extract, rum extract (if using), and banana slices. Toss the banana slices to coat them in the sauce and cook for another 1-2 minutes until the bananas soften and the mixture is bubbling and thickened. Be careful not to overcook the bananas, or they will become mushy. Remove from heat and set aside.

In a small bowl, mix the melted butter, brown sugar, and cinnamon until well combined and syrupy. Set this aside as well.

Preheat your oven to 425°F (220°C). Place a 10” or 12” cast iron skillet in the oven while it preheats to ensure the pan is very hot before adding the pancake batter.

In a small bowl, whisk together the flour, sugar (if using), and salt. Set this mixture aside.

In a separate large bowl, whisk the eggs, milk, and vanilla until fully combined and there are no visible ribbons of egg. Sift the dry ingredients into the wet mixture and whisk until smooth, ensuring there are no lumps of flour. Alternatively, you can use an electric hand mixer or a food processor to blend until smooth.

Allow the batter to rest for 10 minutes.

Carefully remove the hot skillet from the oven. Add the 4 tablespoons of butter to the pan and swirl it around until it melts completely. Immediately pour the pancake batter into the pan.

Quickly drizzle the cinnamon swirl mixture over the batter in the pan. Place the skillet on the middle rack of the oven and bake at 425°F for 15-18 minutes, until the pancake has puffed up and is golden. Avoid opening the oven door while it bakes.

While the pancake is baking, prepare the whipped sour cream topping (if using). Using a stand mixer with a wire whisk attachment or a handheld mixer, beat the heavy cream, sour cream, powdered sugar, vanilla, and salt together. Start on low speed and gradually increase to high as it thickens. Beat for 1-2 minutes until fluffy and soft peaks form, scraping down the sides of the bowl halfway through.

Once the pancake is done baking, remove it from the oven. Top with the bananas foster, whipped sour cream topping, and powdered sugar if desired. Serve and enjoy!