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Banana-Coconut Upside-Down Cake

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This easy to make Banana Coconut Upside Down Cake is ooey-gooey and delicious. Serve with ice cream and or whipped cream for dessert.

From: All You (July 2008)

Nutritional Facts per serving: Calories 633, Fat 30 g, Sat fat 22 g, Protein 8 g, Carbohydrate 87 g, Fiber 4 g, Cholesterol 103 mg, Sodium 463 mg

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Rate this recipe 4.4/5 (20 Votes)

Ingredients

  • TOPPING:
  • 4 tablespoons unsalted butter
  • 3/4 cup packed light brown sugar
  • 2 tablespoons lemon juice
  • 4 bananas, sliced 1/4-inch thick
  • 2 cups shredded coconut, loosely packed
  • CAKE:
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 stick (1/4-pound) unsalted butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup milk

Details

Servings 8
Preparation time 12mins
Cooking time 52mins
Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 375°F.

Topping:

Melt butter over medium-high heat in a 10- or 12-inch ovenproof skillet that is at least 2 inches deep. Stir in brown sugar and cook, stirring often, until smooth, 1 minute. Add lemon juice; stir until bubbling, 1 minute. Arrange bananas in a flat layer over bottom of pan and cook until softened, 2 minutes. Sprinkle coconut on top and remove from heat.

Cake:

Mix flour, baking powder and salt. With an electric mixer, beat butter on high speed until creamy, 3 minutes. Add sugar; beat until light and fluffy, 5 minutes. Reduce speed and add eggs, one at a time, beating well after each. Beat in vanilla. Alternate adding flour mixture and milk, starting and ending with flour.

Pour batter over bananas; spread evenly. Be careful not to mix bananas and coconut into batter.

Bake until cake springs back slightly when touched in center, 30 to 40 minutes. Let cake sit in skillet for 5 minutes to allow juices to blend into cake. Run a knife around outside of cake to loosen, then carefully invert onto a wire rack to cool. Serve warm or at room temperature, with ice cream or whipped cream, if desired.

Tips:

Be fruitful. Use ripe, yet firm bananas. If they're green, they'll be tasteless. If they're too ripe, they'll turn to mush.

Sweeten it. Add a drained 20-ounce can of crushed pineapple to the topping. Omit the lemon juice and arrange the bananas on top of the pineapple.

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