BANANA SKILLET UPSIDE-DOWN CAKE

Banana Skillet Upside-Down Cake image

My grandmother gave me my first cast iron skillet, and I've been cooking and baking with it ever since. Sometimes I add drained maraschino cherries to this banana skillet dessert and serve it with a ice cream. -Terri Merritts, Nashville, Tennessee

Provided by Taste of Home

Time 1h

Yield 10 servings.

Number Of Ingredients 7

Ingredients

1 package (14 ounces) banana quick bread and muffin mix
1/2 cup chopped walnuts
1/4 cup butter, cubed
3/4 cup packed brown sugar
2 tablespoons lemon juice
4 medium bananas, cut into 1/4-inch slices
2 cups sweetened shredded coconut

Steps:

Preheat oven to 375°. Prepare banana bread batter according to package directions; stir in walnuts., In a 10-in. ovenproof skillet, melt butter over medium heat; stir in brown sugar until dissolved. Add lemon juice; cook and stir until slightly thickened, 2-3 minutes longer. Remove from heat. Arrange bananas in a single layer over brown sugar mixture; sprinkle with coconut., Spoon prepared batter over coconut. Bake until dark golden and a toothpick inserted in center comes out clean, 35-40 minutes. Cool 5 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 554 calories, Fat 22g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 459mg sodium, Carbohydrate 82g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.