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| 2 | |
tablespoons | |
butter |
| 3/4 | cup | packed brown sugar | ||
| 1 | 15-1/2 ounce | can pineapple slices in juice, undrained | ||
| 1 | cup | flaked sweetened coconut | ||
| 1 | cup | all-purpose flour | ||
| 1/2 | cup | granulated sugar | ||
| 1 | teaspoon | baking powder | ||
| 1/2 | teaspoon | baking soda | ||
| 1/2 | teaspoon | ground cinnamon | ||
| 1/2 | teaspoon | salt | ||
| 1/2 | cup | mashed ripe banana (about 1 banana) | ||
| 2 | tablespoons | vegetable oil | ||
| 1 | large | egg | ||
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| Preheat oven to 375 degrees
Melt butter in a 9-inch cast-iron skillet, sprinkle evenly with brown sugar. Drain pineapple slices over a bowl, reserving 1/2 cup juice. Place 1 pineapple ring in center of skillet. Cut remaining pineapple rings in half, arrange around center pineapple ring. Sprinkle evenly with coconut. Set aside. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl. Combine reserved juice, banana, oil, and egg, stirring with a whisk. Add pineapple juice mixture to flour mixture, stirring until combined. Pour flour mixture over coconut. Bake at 375 for 30 minutes, or until a wooden pick inserted in the center comes out clean. Invert onto a wire rack. Serve warm or at room temperature. Yield: 10 servings (serving size: 1 slice). CALORIES: 301 PROTEIN: 2.5g; FAT: 9g; CARB: 54.8g; FIBER: 1.4g; SODIUM 231mg |
