Banana-Coconut Upside-Down Cake
Photo: Antonis Achilleos; Styling: Stephana Bottom
Yield: Serves 8
Cost per Serving: $.93
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Amount per serving
- Calories: 633
- Fat: 30g
- Saturated fat: 22g
- Protein: 8g
- Carbohydrate: 87g
- Fiber: 4g
- Cholesterol: 103mg
- Sodium: 463mg
- 4 tablespoons unsalted butter
- 3/4 cup packed light brown sugar
- 2 tablespoons lemon juice
- 4 bananas, sliced 1/4-inch thick
- 2 cups loosely packed shredded coconut
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick (1/4 lb.) unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 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.
- 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.
- 3. Pour batter over bananas and coconut; spread evenly. Be careful not to mix bananas and coconut into batter.
- 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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