2. Spread the brown sugar evenly on the bottom of a cast-iron skillet over medium heat.

3. Peel and slice one of the bananas into half-inch slices and place on the sugar.

4. Sprinkle the bourbon (or rum) over the top and cook, shaking the pan occasionally until the sugar melts and the banana begins to caramelize, about 3 minutes. Turn the slices over and continue cooking and caramelizing, about 2 to 3 more minutes, or until all slices are nicely caramelized. Remove from the heat and set aside until ready to use.

5. Combine the flour, baking powder, cinnamon, nutmeg, cardamom and salt in a large bowl and stir to mix.

6. In a separate bowl, with an electric mixer beat together the butter and sugar until soft and creamy, stopping to scrape down the sides of the bowl several times. Slowly add the eggs, one at a time, mixing well after each addition. Slice and add the four remaining bananas, the pecans and the vanilla, mixing to break up the bananas and combine.

7. By hand, stir the flour mixture into the banana mixture just until the dry ingredients are incorporated, being careful not to over-mix. Pour the batter into the prepared pan and place on a rimmed baking sheet (this makes it easier to handle in and out of the oven).

8. Arrange the caramelized banana slices evenly on top of the loaf and drizzle any remaining caramel. Bake 1 hour to 1 hour and 10 minutes, until the bread rises and a wooden skewer comes out clean when inserted in the center.

9. Remove from the oven and let sit to cool, about 15 minutes. Run a knife around the inside edge of the pan, turn the loaf out onto a cooling rack and continue to cool more before slicing and serving, about 10 minutes.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)