Ingredients

• 1 cup sugar
• 8 tablespoons unsalted butter (1 stick)
• 2 eggs
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 1/2 cup banana puree, from 1 or 2 bananas
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• Whole bananas (I used 4)
• Sweetened, flaked coconut
• Macadamia nuts, chopped
• 1 cup brown sugar
• 8 tablespoons unsalted butter (1 stick)
• 2 tablespoons lemon juice

Directions

1. Preheat the oven to 375 degrees. Butter & flour two 8-inch cake pans.

2. Cream the butter; then add the sugar mixture. Add the eggs and mix. Add the sour cream and vanilla and stir. Mix in the banana puree. Stir in the flour, baking powder, and salt to make a smooth batter.

3. Melt butter on stove. Add brown sugar and lemon juice. Heat until mixture just starts to bubble.

4. To bake, cover the bottom of the cake pan with banana slices. Pour the brown sugar glaze over the bananas. Sprinkle the coconut on top of that. (You can throw chopped macadamias in there too. I did. And I think it was the right move). Spoon in the batter.

5. Bake until just set, about 35 to 40 minutes. Keep warm in a low oven and turn it out at the last minute.

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