Best 12 Banana Coconut Upside Down Cake Recipes

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Do you yearn for a luscious and moist cake that bursts with tropical flavors? If so, look no further than the tantalizing banana coconut upside-down cake, a delightful dessert that effortlessly blends sweet caramelized bananas and shredded coconut with a fluffy and tender cake base. This delectable treat is not only a feast for the taste buds but also a visual masterpiece, captivating the senses with its golden-brown crust and inverted arrangement of caramelized banana slices. Get ready to embark on a culinary journey as we unravel the secrets to crafting the ultimate banana coconut upside-down cake, ensuring you impress your family and friends with this delectable masterpiece.

Let's cook with our recipes!

BANANA UPSIDE-DOWN CAKE



Banana Upside-Down Cake image

Everyone will go bananas for this upside-down dessert! Even better than the dessert itself: The recipe makes two cakes, which means you get seconds.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 16

Number Of Ingredients 9

4 tablespoons butter, melted
1/2 cup packed brown sugar
2 tablespoons water
3 firm medium bananas, cut into 1/4-inch slices (about 2 cups)
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup vegetable oil
3 eggs
1 1/2 cups mashed ripe bananas (about 4 medium bananas)
1 teaspoon ground cinnamon

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray; line bottoms with cooking parchment paper.
  • In each cake pan, stir 2 tablespoons melted butter, 1/4 cup brown sugar and 1 tablespoon water until well blended. Arrange banana slices to fit tightly together over brown sugar mixture in pans; set aside.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread 2 1/3 cups cake batter over banana slices in each pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around side of pans to loosen cakes. Cool pans on cooling rack 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Repeat with remaining cake. Serve cakes warm. Store loosely covered in refrigerator.

Nutrition Facts : Calories 270, Carbohydrate 39 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 24 g, TransFat 0 g

BANANA UPSIDE-DOWN CAKE



Banana Upside-Down Cake image

Provided by Andrea Albin

Categories     Cake     Rum     Mixer     Dessert     Bake     Thanksgiving     Kid-Friendly     Banana     Birthday     Cinnamon     Party     Potluck     Nutmeg     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 19

For topping:
3/4 stick unsalted butter
3/4 cup packed light brown sugar
2 tablespoons dark rum
3 large just-ripe bananas, halved lengthwise and cut into 1 1/2-inch pieces
For batter:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon salt
3/4 stick unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tablespoon dark rum
1/2 teaspoon pure vanilla extract
3/4 cup whole milk
Special Equipment
a well-seasoned 10-inch cast-iron skillet

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Melt butter in skillet over medium heat, then stir in brown sugar, rum, and a pinch of salt and simmer, stirring, 4 minutes. Remove from heat and arrange bananas on top of sugar mixture in concentric circles, fitting in as many pieces as possible.
  • Whisk together flour, baking powder, cinnamon, nutmeg, and salt. Beat together butter and sugar with an electric mixer at high speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in rum and vanilla. Reduce speed to low and add flour mixture in 3 batches, alternating with milk, beginning and ending with flour, mixing until just incorporated.
  • Spoon batter over bananas, smoothing top, and bake until top is golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes.
  • Let cake stand in skillet 5 minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any banana stuck to bottom of skillet.
  • Serve cake slightly warm or at room temperature.

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

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

BANANA COCONUT UP-SIDE-DOWN CAKE



Banana Coconut Up-Side-Down Cake image

Put down the canned pineapple-we have a delish alternative. Yummy flaked coconut and banana slices form the top (or bottom?) of this unforgettable cake.

Provided by My Food and Family

Categories     Dairy

Time 55m

Yield Makes 16 servings, 8 servings per cake.

Number Of Ingredients 8

1 pkg. (2-layer size) yellow cake mix
3 eggs
1 cup sour cream
1/4 cup oil
1/2 cup (1 stick) butter, divided
1 cup firmly packed brown sugar, divided
6 medium bananas, peeled, cut into 1/4-inch-thick slices
1 cup BAKER'S ANGEL FLAKE Coconut, divided

Steps:

  • Preheat oven to 350°F. Beat cake mix, eggs, sour cream, oil and 1/2 cup water in large bowl with electric mixer on low speed just until cake mix is moistened, scraping side of bowl often. Beat on medium speed 2 minutes.
  • Melt 4 Tbsp. of the butter in each of 2 (9-inch) round cake pans; sprinkle each with 1/2 cup of the brown sugar. Arrange banana slices evenly over sugar; sprinkle evenly with coconut.
  • Pour batter evenly over ingredients in pans.
  • Bake 35 to 40 minutes or until toothpick inserted in centers comes out clean. Immediately invert onto serving platters.

Nutrition Facts : Calories 380, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

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

Categories     Desserts

Time 1h

Yield 10 servings.

Number Of Ingredients 7

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.

BANANA UPSIDE-DOWN CAKE



Banana Upside-Down Cake image

Easy and yummy. Bananas, brown sugar and pecans are baked under a banana cake mix. The pans are then inverted so the bananas end up on top!

Provided by Dana Campbell

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 5

4 tablespoons butter, melted
½ cup brown sugar
½ cup chopped pecans
4 bananas, sliced
1 (18.25 ounce) package banana cake mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) pans. Combine butter and brown sugar, divide and spread evenly between the 2 pans. Sprinkle pecans evenly over both brown sugar mixtures, arrange banana slices evenly over each.
  • Prepare cake mix according to package instructions. Divide batter into the 2 pans.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn cakes upside down on a platter or plate, gently tap bottom and carefully remove pans, replacing caramel mixture that sticks to pan.

Nutrition Facts : Calories 313.4 calories, Carbohydrate 53.3 g, Cholesterol 10.2 mg, Fat 11.2 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 4.2 g, Sodium 287.7 mg, Sugar 34.7 g

BANANA COCONUT UPSIDE DOWN CAKE



Banana Coconut Upside Down Cake image

Sweeten it. Add a drained 20oz can of crushed pineapple to the topping. Omit the lemon juice and arrange the bananas on top of the pineapple. Be fruitful. Be sure the bananas are ripe yet firm. If they're green, they'll be tasteless. If they're too ripe, they'll turn to mush. I have not tried this recipe. I'm posting this for safe keeping. I found this recipe in All You magazine. Cost per servings is .93 cents.

Provided by internetnut

Categories     Dessert

Time 52m

Yield 8 serving(s)

Number Of Ingredients 13

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
1/2 cup unsalted butter, softened (1/4 pound)
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup milk

Steps:

  • Preheat oven to 375. Make topping: Melt butter over medium-high heat in a 10-12 ovenproof skillet that is at least 2-inches deep. Stir in brown sugar and cook, stirring often, until smooth, 1 minute. Add lemon juice; stir until bubbling, 1 minute. Arrange bananas in a flat layer over bottom of pan and cook until softened, 2 minutes. Sprinkle coconut on top and remove from heat.
  • Make cake: Mix flour, baking powder and salt. With an electric mixer, beat butter on high speed until creamy, 3 minutes. Add sugar; beat until light and fluffy, 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; spread evenly. Be careful not to mix bananas and coconut into batter.
  • Bake until cake springs back slightly when touched in center, 30-40 minutes. Let cake sit in skillet for 5 minutes to allow juices to blend into cake. Run a knife around outside of 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.

Nutrition Facts : Calories 607.4, Fat 28, SaturatedFat 19.3, Cholesterol 95.5, Sodium 312.8, Carbohydrate 86.1, Fiber 3.3, Sugar 56.3, Protein 6.7

HOMEMADE BANANA UPSIDE-DOWN CAKE



Homemade Banana Upside-Down Cake image

This is an incredibly moist dessert or breakfast.

Provided by Orsi

Time 1h25m

Yield 12

Number Of Ingredients 16

Topping:
⅔ cup packed brown sugar
4 ½ tablespoons unsalted butter, cut into small pieces
3 medium bananas, sliced 1/4-inch thick
Cake:
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
1 pinch salt
¾ cup white sugar
⅓ cup unsalted butter, softened
2 large eggs
1 ½ teaspoons vanilla extract
2 medium overripe bananas, mashed
⅓ cup sour cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 8-inch square cake pan.
  • Prepare topping: Spread brown sugar on the bottom of the prepared pan and scatter butter pieces on top.
  • Place the pan in the preheated oven until butter has melted, 5 to 7 minutes. Remove from the oven and stir and spread mixture evenly on the bottom of the pan. Arrange sliced bananas to cover the bottom. Set aside.
  • Prepare cake: Stir flour, baking powder, baking soda, cinnamon, and salt together in a mixing bowl, set aside.
  • Cream white sugar and softened butter together in a large bowl. Mix in eggs and vanilla until combined. Add mashed bananas and sour cream; mix to combine. Add dry ingredients on low speed and mix just until combined. Pour batter over banana slices in the pan and smooth the top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out completely clean, 30 to 35 minutes. Let cool in the pan completely, about 30 minutes, before inverting and slicing.

Nutrition Facts : Calories 316 calories, Carbohydrate 50.3 g, Cholesterol 58.8 mg, Fat 11.9 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.1 g, Sodium 199.4 mg, Sugar 30.6 g

COCONUT UPSIDE DOWN CAKE



Coconut Upside Down Cake image

This cake is so good, a nice change from pineapple upside down cake... All it needs is a dollop of whipped cream on top. Serve it warm or cold (I prefer it warm topped with whipped cream or Cool Whip).

Provided by Kittencalrecipezazz

Categories     Dessert

Time 50m

Yield 9-12 serving(s)

Number Of Ingredients 11

1/2 cup butter, softened, divided
2 cups flaked coconut
1 cup brown sugar, packed
1/2 cup white sugar
2 eggs
1/4 cup half-and-half cream or 1/4 cup milk
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
whipping cream (optional)

Steps:

  • Set oven to 350 degrees.
  • Grease a 9x9-inch baking pan (greasing well on the bottom).
  • In a small bowl, mix together 1/4 cup butter, 2 cups coconut and brown suagr; press into bottom of prepared baking dish.
  • In a seperate bowl,cream 1/4 cup butter and white sugar until fluffy (about 5 minutes).
  • Add in eggs; beat well.
  • Sift/mix together flour, baking powder and salt.
  • Beat the flour mixture into the creamed mixture.
  • Add in half and half and vanilla; beat for about 5 minutes on high speed.
  • Spread the cake batter over the coconut mixture in the pan.
  • Bake for 30-40 minutes, or until cake is golden brown, and a toothpick in the middle comes out clean when inserted in center of the cake.
  • IMMEDIATELY invert pan on a serving dish/plate.
  • Serve with a topping/dollop of whipped cream.
  • Delicious!

UPSIDE DOWN BANANA CAKE



Upside Down Banana Cake image

Because this starts with a cake mix, this is a fast and easy dessert to make. Plus, it uses up your ripe bananas and tastes great!-Lois Schlickau, Haven, Kansas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 5

1/4 cup butter
1/2 cup packed brown sugar
3 medium firm bananas, cut into 1/2-inch slices
1 package (9 ounces) yellow cake mix
Whipped cream

Steps:

  • Place butter in a 9-in. square baking pan. Heat at 350° for 4-5 minutes or until melted; sprinkle with brown sugar. Arrange bananas in pan; set aside. Prepare cake mix according to package directions; pour over bananas., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Immediately invert cake onto a serving platter. Let stand for 5 minutes; remove pan. Serve warm with whipped cream.

Nutrition Facts :

BANANA UPSIDE-DOWN CAKE



Banana Upside-Down Cake image

Like a cross between bananas Foster and pineapple upside-down cake, this homey dessert is topped with caramelized banana slices and crunchy walnuts. Cooking the brown sugar in a skillet before adding the fruit gives you a particularly deep, complex flavor. Because of the moisture in the topping, you'll need to bake this cake a little longer than other, similar butter cakes. Underbaked cake will be soggy and apt to fall apart, but an ideal result will have a well-browned surface and dark, slightly crunchy edges.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h

Yield 1 (10-inch) cake

Number Of Ingredients 16

4 tablespoons/56 grams unsalted butter
1/3 cup/71 grams light brown sugar
2 teaspoons freshly squeezed lemon juice (see Tip)
1/4 teaspoon fine sea salt
1 pound bananas (about 3 large bananas), sliced lengthwise into 1/2-inch-thick planks
1/2 cup coarsely chopped walnuts or pecans
1/2 cup unsalted butter, melted and cooled, plus more for greasing the pan
1 cup/200 grams granulated sugar
1 tablespoon vanilla extract
1 teaspoon finely grated lemon zest
2 large eggs, at room temperature
1/2 cup/118 milliliters sour cream or plain whole-milk yogurt
1 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
1/4 teaspoon baking soda
1 1/2 cups/195 grams all-purpose flour

Steps:

  • Heat oven to 350 degrees.
  • Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
  • Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don't walk away, or the mixture may burn.) The mixture will clump and separate, but that's OK.
  • Add bananas and nuts, gently tossing to coat with the caramel. Remove from heat and arrange fruit into an even layer on bottom of skillet. Ignore any sugar clumps; they will dissolve during baking.
  • Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, salt and baking soda into the batter, one at a time, and whisking vigorously after each addition.
  • Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that's OK. Don't overmix. Scrape batter into the skillet over the fruit and spread evenly.
  • Bake until surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling around the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
  • Once the cake is out of the oven, immediately run a butter knife or offset spatula around the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some fruit or nuts stick to bottom of skillet, gently remove them using an offset spatula or knife and place them back onto cake. Let the cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.

BANANA WALNUT UPSIDE DOWN CAKE



Banana Walnut Upside Down Cake image

Categories     Cake     Dessert     Bake     Banana     Walnut     Bon Appétit

Yield Serves 8

Number Of Ingredients 17

Topping
1 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter
3 tablespoons pure maple syrup
1/4 cup coarsely chopped toasted walnuts
4 large ripe bananas. peeled, cut diagonally into 1/4-inch-thick slices
Cake
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 large egg
1/2 teaspoon vanilla extract
6 tablespoons milk
Sweetened whipped cream

Steps:

  • For topping:
  • Preheat oven to 325°F. Combine sugar and butter in heavy medium saucepan. Stir over low heat until butter melts and mixture is well blended. Pour into 9-inch-diameter cake pan with 2-inch-high sides. Spread to coat bottom of pan. Pour maple syrup over sugar mixture. Sprinkle nuts evenly over. Place banana slices in concentric circles on nuts, overlapping slightly and covering bottom.
  • For cake:
  • Stir flour, baking powder, cinnamon and salt in medium bowl to blend. Beat sugar and butter in another medium bowl until creamy. Add egg and vanilla; beat until light and fluffy. Beat in flour mixture alternately with milk in 3 additions. Spoon batter over bananas. Bake until tester inserted into center of cake comes out clean, about 55 minutes. Transfer cake to rack. Run knife around pan sides. Cool cake on rack 30 minutes. Place plate over pan; invert cake. Let stand 3 minutes, then gently lift off pan. Serve warm with whipped cream.

Tips:

  • For a richer flavor, use brown sugar instead of granulated sugar.
  • Add a teaspoon of cinnamon or nutmeg to the cake batter for a warm, autumnal flavor.
  • If you don't have a bundt pan, you can use a 9x13 inch baking dish. Just be sure to adjust the baking time accordingly.
  • Be sure to grease and flour the pan well before pouring in the batter. This will help the cake to release from the pan easily.
  • Don't overmix the batter. Overmixing can result in a tough, dense cake.
  • Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can result in a dry cake.
  • Let the cake cool completely before inverting it onto a serving plate. This will help to prevent the cake from breaking.

Conclusion:

This banana coconut upside-down cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist, flavorful cake and caramelized bananas, this cake is sure to be a hit with everyone who tries it.

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