-
1
Make dough and refrigerate at least 1 hour.
-
2
Heat the oven to 425 degrees F and arrange the rack in the center.
-
3
Melt butter over medium-high heat in a 12-inch cast iron skillet or other large, heavy oven-safe pan.
-
4
Add brown sugar, coffee, cinnamon stick, and lemon zest, stirring continuously until mixture boils.
-
5
Reduce heat to medium low and simmer, stirring frequently, until sugar is completely melted and mixture is thick and syrupy, about 5 minutes.
-
6
Remove cinnamon stick and lemon zest and discard.
-
7
Stir in vanilla extract and remove the skillet from heat.
-
8
Peel bananas and cut on the bias into 1/2- to 3/4-inch-thick slices.
-
9
Add banana slices and lemon juice to syrup mixture and stir gently to coat thoroughly.
-
10
If desired, arrange banana slices in a decorative pattern.
-
11
On a lightly floured surface, use a rolling pin to roll dough into a round that is just larger than the skillet.
-
12
Lay it over the banana filling, tucking overhanging dough around the sides.
-
13
Prick dough with a fork in several places.
-
14
Bake until crust is puffed and golden and filling is bubbling around the edges, about 25 minutes.
-
15
Remove from the oven and let sit on a wire cooling rack for 15 minutes.
-
16
Run a spatula around the perimeter of the tart and place a rimmed platter that is slightly larger than the cast iron skillet upside down over the pan.
-
17
Flip the skillet and plate over to invert the tart.
-
18
Slice the warm tart into wedges and serve with ice cream.
