Banana Upside Down Cake

3 tablespoons flaked coconut
2 tablespoons butter
2 tablespoons dark rum
1/4 teaspoon ground nutmeg
2 bananas
1/4 cup sugar
4 eggs
3/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1 cup all-purpose flour

Melt butter and toast coconut in 10-inch ovenproof skillet 3 to 4 minutes over medium heat, or until fragrant and lightly browned.

Cut bananas into lengthwise quarters and slice into small dice. Add rum, nutmeg, diced bananas, and 1/4 cup sugar to coconut and cook until bananas become soft, 2 to 3 minutes. Set aside.

With wire whisk attachment on electric mixer, beat eggs with 3/4 cup sugar five to six minutes or until light and lemon colored. Add vanilla. Incorporate baking powder with the flour and fold into egg mixture, half at a time.

Top cooked banana mixture with cake batter.

Bake at 350 degrees F 20 to 25 minutes or until cake becomes lightly browned and springs back to the touch. Remove, invert onto plate and cool.

Servings: 8
Source: International Banana Association