BANANA COCONUT UPSIDE-DOWN CAKE

Banana Coconut Upside-Down Cake image

Love pineapple upside-down cake? Then you have to try this banana version. We sprinkled on some coconut just for extra deliciousness.

Provided by My Food and Family

Categories Dairy

Time 1h50m

Yield Makes 10 servings.

Number Of Ingredients 11

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Ingredients

1-1/2 cups all-purpose baking mix
1/2 cup granulated sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 egg
1/4 cup water
1 tsp. vanilla
3 Tbsp. butter, melted
1/4 cup firmly packed brown sugar
2 ripe bananas, cut in half both lengthwise and crosswise
9 maraschino cherry halves
1 cup BAKER'S ANGEL FLAKE Coconut

Steps:

Preheat oven to 350°F. Beat baking mix, granulated sugar, sour cream, egg, water and vanilla in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min.
Pour butter into 9-inch round baking pan; sprinkle evenly with brown sugar. Arrange bananas and cherries in prepared pan; sprinkle evenly with coconut. Cover with prepared batter.
Bake 30 min. or until toothpick inserted in center comes out clean. Run small knife around edge of pan to loosen cake; immediately invert onto serving plate. Cool completely.

Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 50 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g