First, prepare the caramel. In a small nonstick pot, combine the sugar, corn syrup, and water. Place over medium heat, and stir occasionally until sugar melts.

Increase heat to high, and allow sugar to cook and bubble until it turns caramel-colored {this will take 4-6 minutes}.

Once the right color is reached, remove pot from heat and add in the coconut oil and coconut milk. BE CAREFUL as caramel will sputter and bubble! Once it's calmed down, whisk until smooth and add in the sea salt. Set caramel aside until needed.

Now, prepare the Dutch baby. Turn your oven to 450F, and place a 10" cast iron skillet inside as it heats.

Place the eggs, milk, flour, vanilla, and salt into a blender, and pulse until smooth.

When oven is ready, cut your butter into small pieces, and add to the hot cast iron skillet. Swirl around until it's melted, then pour in the pancake batter.

Cook for 18-20 minutes, until sides are golden brown and high and the center of the pancake is set.

Serve immediately topped with the banana, caramel, and some powdered sugar if desired. Enjoy!