Preheat oven to 350°F. Spray pan with coconut oil spray; set aside. Pour butter into the cake pan. Use a pastry brush to butter sides of pan. Evenly sprinkle brown sugar over the butter.
Fan banana slices (cut side down) out from center of pan like spokes of a wheel; cover the entire pan bottom with banana slices. Use short pieces to fill in gaps. Stand short banana pieces around sides of pan (cut side in), spaced side by side; set pan aside.
In a large bowl make batter according to pack directions. Place pan on baking sheet and gently pour batter over bananas. Place on center rack of oven and bake for 55 - 65 minutes, or until center is set, golden brown, and springy to the touch. A toothpick inserted in the center should come out clean. Avoid having toothpick reach the gooey caramelized bananas.
Allow cake to cool for at least one hour before inverting onto a cake plate. Serve with whipped cream if desired. Serves 8 - 10.
Preheat oven to 350°F. Spray pan with coconut oil spray; set aside. Pour butter into the cake pan. Use a pastry brush to butter sides of pan. Evenly sprinkle brown sugar over the butter.
Fan banana slices (cut side down) out from center of pan like spokes of a wheel; cover the entire pan bottom with banana slices. Use short pieces to fill in gaps. Stand short banana pieces around sides of pan (cut side in), spaced side by side; set pan aside.
In a large bowl make batter according to pack directions. Place pan on baking sheet and gently pour batter over bananas. Place on center rack of oven and bake for 55 - 65 minutes, or until center is set, golden brown, and springy to the touch. A toothpick inserted in the center should come out clean. Avoid having toothpick reach the gooey caramelized bananas.
Allow cake to cool for at least one hour before inverting onto a cake plate. Serve with whipped cream if desired. Serves 8 - 10.