Photo from All You August/27,2010 issue
And this is mine:
Doesn't look quite the same does it? I wasn't disappointed at the overall appearance of it, nor the fact that all the banana slices stuck to the bottom of the pan when I turned it out. (Yes, I had to replace every single slice of banana!) I was disappointed that it fell apart when I cut into it. The taste was okay. Not what I expected. If you try this recipe, and it turns out great, please let me know. This was the first time I tried an upside-down cake...maybe I went wrong somewhere. I was so excited about trying this one, but was failed! Hope it turns out great for you! Enjoy!
- 4 tablespoons unsalted butter
- ¾ cup packed light brown sugar
- 2 tablespoons lemon juice
- 4 bananas, sliced ¼-inch thick
- 2 cups loosely packed shredded coconut
- 1¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 stick unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup milk (I used whole 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 in medium bowl. 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 the flour mixture.
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.
Recipe Source: All You magazine/August 27, 2010 issue