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Banana Skillet Upside-Down Cake

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
  • Total Time
    Prep: 25 min. Bake 35 min.
  • Makes
    10 servings


  • 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


  • 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
1 slice: 554 calories, 22g fat (10g saturated fat), 49mg cholesterol, 459mg sodium, 82g carbohydrate (30g sugars, 2g fiber), 6g protein.

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