Pineapple-Coconut-Banana Upside-Down Cake

Just reading the title of this cake is like an exercise in yummy-ness. Plus I'm playing with my cast-iron skillet again... I think after today I might give it a rest for a little while!

Melt 2 tablespoons vegan butter (such as Earth Balance) in a 9- or 10-inch cast iron skillet over low heat on the stovetop. Remove from heat and sprinkle evenly with 3/4 cup packed organic brown sugar.

Drain one (15 ounce) can of pineapple slices over a bowl, reserving 1/2 a cup of the liquid. I recommend the organic pineapple slices from Native Forest, although Dole's product appears to be vegan as well. Place one pineapple ring in the center of the skillet. Cut the others in half, and arrange in a circle around the center pineapple. Sprinkle evenly with 1 cup shredded coconut, and set aside.

Spoon 1 cup all-purpose flour into a measuring cup, and level with a knife. Combine the flour with 1/2 cup raw sugar, 1 teaspoon baking powder, 1/2 tsp. baking soda, 1/2 tsp. cinnamon and 1/4 tsp. salt, in a large bowl.

In another bowl, combine the reserved pineapple juice, 1/2 cup mashed banana (about 1 large or 2 medium-sized bananas; it helps to buy ones that are not too firm but not too mushy either), 2 tablespoons vegetable or canola oil, and the equivalent of one egg using egg replacer (such as Ener-G). Stir well with a whisk, then add to the flour mixture; stir until combined.

Pour the batter over the coconut in the skillet - I needed to spread mine a bit with the back of a wooden spoon to fill in the entire skillet evenly. Bake at 375 degrees for 30 minutes (a toothpick inserted in the center should come out clean). Invert - quickly and carefully! - onto a wire rack.

Serve this warm or at room temperature! Slice into 10 wedges, each of which is 310 calories.



Cost:
canned pineapple slices $3.49
bananas $0.63