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BANANA UPSIDE DOWN CAKE

Prep: 15 min.
Bake: 25 min.
Makes: 8 servings


3 tablespoons flaked coconut
2 tablespoons butter
2 tablespoons dark rum
1/4 teaspoon ground nutmeg
2 BANANAS
1/4 cup sugar
4 eggs
3/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1 cup all-purpose flour


MELT butter and toast coconut in 10-inch ovenproof skillet 3 to 4 minutes over medium heat, or until fragrant and lightly browned.

CUT bananas into lengthwise quarters and slice into small dice. Add rum, nutmeg, diced bananas, and 1/4 cup sugar to coconut and cook until bananas become soft, 2 to 3 minutes. Set aside.

WITH wire whisk attachment on electric mixer, beat eggs with 3/4 cup sugar five to six minutes or until light and lemon colored. Add vanilla. Incorporate baking powder with the flour and fold into egg mixture, half at a time.

TOP cooked banana mixture with cake batter. Bake at 350 degrees F 20 to 25 minutes or until cake becomes lightly browned and springs back to the touch. Remove, invert onto plate and cool.


International Banana Association
 

 

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