Photo: Antonis Achilleos; Styling: Stephana Bottom
Prep Time
12 Mins
Cook Time
40 Mins
Yield
Serves 8

How to Make It

Step 1

Preheat oven to 375°F. Make topping: Melt butter over medium-high heat in a 10- or 12-inch ovenproof skillet at least 2 inches deep. Stir in brown sugar and cook, stirring often, until smooth, about 1 minute. Add lemon juice; stir until bubbling, about 1 minute. Arrange bananas in a flat layer over bottom of pan and cook until softened, about 2 minutes. Sprinkle coconut on top; remove from heat.

Step 2

Make cake: Mix flour, baking powder and salt. With an electric mixer, beat butter on high speed until creamy, about 3 minutes. Add sugar; beat until light and fluffy, about 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.

Step 3

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

Step 4

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.

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