How This Recipe Came to Be
This recipe started with an idea that wouldn’t leave me alone.
I’d been wanting to make a tropical banana bread for a while, but every time I thought about adding pineapple to the batter, I worried it would make the bread too wet. Banana bread is already incredibly moist, and I didn’t want the pineapple to push it over the edge.
Then I remembered how much I love pineapple upside-down cake.
Instead of mixing the pineapple into the batter, I started wondering, what if the two desserts came together instead?
A moist banana bread could become the cake, while the pineapple stayed where it belongs—caramelized on top with butter and brown sugar.
The first bite told me everything I needed to know.
What started as an experiment turned into one of my favorite desserts.
Why It Works
Keeping the pineapple in the caramel topping instead of the batter gives you the best of both worlds. The banana bread stays tender without becoming heavy, while the pineapple caramelizes into a rich, buttery topping that soaks into the cake just enough.
Toasted coconut and crunchy macadamia nuts complete the tropical flavor without overpowering the banana or pineapple.
Don’t Skip the Cast Iron
A 10-inch cast iron skillet is perfect for this recipe. It creates an even caramel, bakes the cake beautifully, and gives the edges just a little extra texture while keeping the center wonderfully moist.
A New Favorite
Sometimes the best recipes aren’t planned—they grow out of asking, “What if?”
For me, this was one of those recipes.
Banana bread and pineapple upside-down cake turned out to be a combination I never knew I needed, and after one bite, I knew this one was a keeper.
Tropical Banana Bread Upside-Down Cake
Equipment
Ingredients
Pineapple Topping
- 4 tbsp butter
- 2/3 cup packed brown sugar
- 2 cups well-drained chopped pineapple
- 1/4 cup chopped macadamia nuts
Banana Cake
- 210 grams (1¾ cups) un-bleached all pourpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/3 cup pure cane sugar
- 1/3 cup packed brown sugar
- 1/2 cup melted coconut oil but not hot
- 2 large eggs
- 1 tsp vanilla extract
- 3 ripe bananas, mashed (about 1½ cups)
- 1/3 cup sour cream
- 1/2 cup toasted unsweetened shredded coconut
- 1/2 cup chopped macadamia nuts
Instructions
- Preheat the oven to 350°F.Spread the shredded coconut in a 10-inch cast iron skillet and place it in the oven while it preheats. Stir once or twice until lightly toasted, about 5 to 8 minutes. Remove the skillet from the oven, transfer the toasted coconut to a bowl, and set aside.Add the butter and brown sugar to the same skillet and return it to the oven for 2 to 3 minutes, or until the butter has melted. Carefully stir until the butter and brown sugar are smooth and combined. Spread the chopped pineapple evenly over the caramel and sprinkle with the remaining ¼ cup chopped macadamia nuts. Set the skillet aside while you prepare the batter.In a medium bowl, whisk together the cake flour, baking powder, baking soda, and kosher salt.In a large bowl, whisk together the cane sugar, brown sugar, melted coconut oil, eggs, vanilla, mashed bananas, and sour cream until smooth.Add the dry ingredients to the banana mixture and stir just until almost combined. Fold in the toasted coconut and the remaining ½ cup chopped macadamia nuts, mixing only until no streaks of flour remain.Spoon the batter evenly over the pineapple layer and gently spread it to the edges of the skillet.Bake for 55 to 65 minutes, or until the cake is golden brown and a thermometer inserted into the center registers 200 to 205°F.Let the cake cool in the skillet for 10 minutes. Run a thin knife around the edge, place a serving platter over the skillet, and carefully invert the cake. Allow the skillet to rest upside down for about a minute before lifting it away, giving the caramel time to settle over the cake.
Notes
- A 10-inch cast iron skillet gives the best caramelization and creates beautifully crisp edges.If you prefer, the coconut can be toasted on the stovetop over medium-low heat, and the butter and brown sugar can be melted together on the stovetop instead of in the oven.For a subtle warm spice note, stir ⅛ teaspoon ground cardamom into the dry ingredients.Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for the best flavor.