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Banana Crunch Upside Down Cake
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2-1/4 cups sifted cake flour
1-1/4 cups white sugar
2-1/2 tsp.baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup shortening
2 eggs
1 tsp. vanilla extract
3 bananas, mashed
1 cup coconut
In a medium bowl:
Combine 4 tbl. butter, melted
1/2 cup brown sugar
1/2 cup chopped pecans
2 sliced bananas
1 cup coconut
1 tsp. lemon juice
Combine butter, brown sugar, coconut and pecans. Sprinkle mixture evenly in bottom of a tube pan, or a 9 by 13 inch pan.
Slice bananas evenly over mixture, sprinkle with lemon juice.
CAKE DIRECTIONS:
Preheat oven to 375 degrees. Grease and flour a 9 by 13 inch pan.
In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
Make a well in the center and add shortening, eggs, vanilla, and bananas. Beat 2 minutes at medium speed with electric mixer. Add coconut and blend in by hand. Pour batter over brown sugar and banana mixture in the pan.
Bake for 30 minutes to 45 minutes, depending on pan used, or until wooden pick inserted in the center comes out clean
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