Prep Time: 12 minutes Cook Time: 40 minutes Yield: Serves 8 Cost per Serving: $.93
4 tablespoons unsalted butter
3/4 cup packed light brown sugar
2 tablespoons lemon juice
4 bananas, sliced 1/4-inch thick
2 cups loosely packed shredded coconut
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/4 lb.) unsalted butter, softened
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup milk
- 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.
- Make the cake: Mix flour, baking powder, and salt. 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 flour.
- Pour batter over bananas and coconut; spread evenly. Be careful not to mix bananas and coconut into the batter.
- Bake until cake springs back slightly when touched in the center, 30 to 40 minutes. Let cake sit in the skillet for 5 minutes to allow juices to blend into the cake. Run a knife around outside of the 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.