Not your Mother's old fashioned Upside Down Cake recipe. Made with bananas and coconut, giving this banana coconut cake the flavor of the tropics.
1 1/2 cups All-purpose baking mix
1/2 cup Granulated sugar
1 cup Sour cream
1/4 cup Water
1 tsp Vanilla
3 Tb Butter
1/4 cup Firmly packed brown sugar
2 Bananas, ripe and cut in half lengthwise
9 Maraschino Cherry halves
1 cup Flaked coconut
Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 9-inch round pan
Beat the baking mix with granulated sugar, sour cream, egg, water and vanilla in a large bowl with
electric mixer on low speed just until moistened, stopping frequently to
scrape side of bowl. Beat on medium speed for 2 minutes.
Spread melted butter along with the brown sugar evenly into cake pan. Arrange bananas and cherries on top of brown sugar; sprinkle coconut evenly over the top of this. Cover with prepared batter.
Bake Banana Coconut Upside Down Cake until toothpick inserted in center comes out clean. Run small knife around edge of pan to loosen cake, immediately invert onto serving plate. Cool banana coconut cake completely.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!