Yeah. You guessed it. I got this recipe from Julie over at Willow Bird Baking. Again, she hits it out of the ball park. And again, her pictures gave my pictures a wedgie, stole my pictures’ lunch money and then slammed my pictures up against a locker while the cool kids laughed. So really, if you are skeptical about how delicious this thing actually can look, check out her site.
This upside down cake is amazing. It has a little party in my mouth. Seriously, there are strobe lights, techno music and even bouncers going on in my mouth when I eat this thing.
The caramelized bananas have ginger in them, which give just enough zing to make this cake really interesting. Then, you top each delightful slice with cool coconut whipped cream, and sweet, lightly browned coconut flakes that add a delightful crunch. OMG. This thing is divine. Men-in-tight-shiny-shirts-party divine.
Really, the coconut cream takes things to a whole new level when combined with the ginger.
I was going to type out the recipe here, but honestly, you should go get it from Willow Bird Baking. She’s kinda amazing!
The only thing I will say to change her recipe is that letting this rest in the pan for more than 5 minutes is fine. I took it out at 7 minutes, and it was still too soft and turned kinda messy. You could probably let it sit for about 10 minutes before removing the cake from the pan.
Let me know if you love this thing as much as I do!