Ingredients:
2 tablespoons butter
3/4 cup packed brown sugar
1 (15 1/2 ounce) cans pineapple slices in juice, undrained
1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 ripe bananas, mashed
2 tablespoons vegetable oil
1 large eggs
Directions:
Preheat oven to 375 F.
Melt butter in a 9-inch cast-iron skillet and sprinkle evenly with the brown sugar.
Remove from heat.
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 and arrange around the center pineapple ring.
In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and the salt.
Combine reserved juice, banana, oil, and egg and stir with a whisk.
Add pineapple juice mixture to flour mixture, stirring until combined.
Pour over the pineapple, into the skillet.
Bake for 30 minutes or until wooden pick inserted in center comes out clean.
Invert onto a wire rack and serve while still warm or at room temperature.
Servings: 10
Time preparation: 15 min.
Time total: 45 min.