- banana quick bread and muffin mix 1 package (14 ounces)
- Chopped walnuts 1/2 cup
- Butter 1/4 cup, cubed • 717 kcal
- Brown sugar 3/4 cup packed
- Lemon juice 2 tablespoons
- Bananas 4 medium , cut into 1/4-inch slices
- Shredded coconut 2 cups sweetened
This ingenious cake uses a cast-iron skillet to start the cake off on the stovetop by caramelizing the bananas, then is popped in the oven for the cake batter to rise. Getting it out of the pan is as easy as turning it upside down on a serving plate!
A banana-bread layer is topped by coconut, caramelized bananas, and brown sugar syrup. Using store-bought banana bread mix cuts down on the prep time for this cake.
Preheat oven to 375F/170C fan/gas mark 5. Make the banana bread batter according to package directions, then stir in walnuts.
In a 10-inch ovenproof skillet, melt the butter over medium heat and stir in brown sugar until dissolved. Add lemon juice; cook and stir until slightly thickened – around 2-3 minutes.
Remove from heat. Arrange sliced bananas in a single layer over brown sugar mixture, then sprinkle with coconut.
Spoon prepared batter over coconut and bananas.
Bake in the oven until dark golden, and a skewer inserted in the center comes out clean – around 35-40 minutes. Cool for 5 minutes in the pan before inverting onto a serving plate. Best served warm.