This Tropical Banana Upside Down Cake is filled with sweet mandarin oranges & pineapple, then topped with bananas nestled into a luscious caramel & coconut topping.
Well hello there. Long time no see.
Since it’s been far too long since we last chatted, I wanted to peek my head in & let you know that I absolutely, positively have not forgotten about you. As a matter of fact, I think about you, and this little space, each and every day.
So why my long absence?
Well. . .if you’ve been following along with me on Instagram or Snapchat, you probably know that I am in the process of re-designing this space. Not an easy feat given I know diddly squat about web design. This also explains why it’s been taking me waaaaay longer than I would have liked to get the new and improved Road to Honey up to a standard that I wouldn’t be too embarrassed to show you.
Admittedly when I created The Road to Honey, I didn’t put much thought into the actual design. Heck, I didn’t even put much thought into what I ultimately envisioned for The Road to Honey. I simply flipped through a couple of WordPress themes, picked one that I thought was “good enough” and slapped some top-of-mind content onto this space before hesitantly pushing that uber intimidating publish button. But once I did. . . there was no turning back and The Road to Honey had it’s own little plot neatly carved out on the inter web for the whole world to see.
At the time, I felt it was probably better to just get something out there, perfect or not, versus nit picking for centuries (my preferred style). But if I would have decided to go with the later strategy. . .well. . .we would have never met. . .which is no bueno.
To this day, I wouldn’t change that strategy; however, I have to admit that every time I hop onto The Road to Honey I can’t help but cringe. The appearance just doesn’t feel like me. That’s why I finally embarked on the windy, topsy turvy journey to give The Road to Honey a much needed, and long overdue, face lift.
And while I was a bright eyed dreamer about this process, reality struct with a calendar packed full of sometimes painful and always frustrating days. But as the saying goes – “no pain, no gain” and I certainly have learned bucket loads along the way.
I’ve made a lot of progress on the new design; however, I’m still not certain that The Road to Honey version 2 will be exactly where I want it to end up. But hey, better start somewhere and continue to fluff and tszuj along the way, right?
I hope to have the new site up for you to explore (and help me improve) in the not-so-distant future but, in the meantime, I thought I would pop in so that we could share a nice, little slice of cake together.
And what a beauty this Tropical Banana Upside Down Cake is. It really is my attempt at holding onto the last bits of summer, before they flutter off into hibernation.
You probably know that cakes are my “thing”; however, tropical cakes are some of my absolute favorites. Shhhhh! Don’t tell the other cakes.
Perhaps this is influenced by the fact that the Mr. and I got married on the Hawaiian islands. . .a land where coconut, pineapple and other tropical delights abound. The mere sight of a coconut sends my mind orbiting into a stratosphere full of days spent frolicking by the ocean, eating shave ice by the truckload and giving the shaka sign to everyone in sight.
So when I started to dream up this Tropical Banana Upside Down Cake I couldn’t help but pack it to the gills with as many tropical flavors as I could.
The foundation for this Tropical Banana Upside Down Cake is a super moist vanilla cake, dotted with juicy flecks of pineapple and mandarin oranges. All that pillowy goodness is then topped with shredded coconut. I mean, what’s tropical without a little, okay maybe a lot, of coconut. Now I know some of you are not the biggest of coconut fans. Akuna matata, just skip the coconut and move on to the next layer of this Tropical Banana Upside Down Cake. . .which just so happens to be a heavenly caramel gently hugging a battalion of sweet banana slices.
And those banana slices. . .can we talk about how much fun they are to come up with new ways to slice & sculpt them on top of this Tropical Banana Upside Down Cake. You will notice that I sliced some of the bananas lengthwise and nestled them into the outer edges of the cake. Others I sliced into little medallions, scattering them in the center of the cake, thereby insuring that each and every bite is filled with a heavy dose of sweet banana goodness.
For the final touch a splashed a little bit of rum on top. If booze is not your thing, or if you want to keep the cake rated G for other members of the family, you can stash that rum bottle back in the liquor cabinet and save it for another day.
Well. . .I’m off to tackle the next challenge on the re-design.
P.S. If you enjoyed your time at The Road to Honey, I would love for you to join The Road to Honey family. All you have to do is enter your email address in the box in the upper right hand corner. This will guarantee that you are one of the firsts to see the redesigned site. Rest assured, I will never share your e-mail with anyone. You can also get sneak peeks and more behind the scenes action by following me on Instagram, Facebook, Pinterest, Bloglovin’ or Snapchat (theroadtohoney).
P.S.S. I’m heading off to Italy this weekend. My plans are to share some of my adventures on Instagram stories & Snapchat. Be sure to follow me so you can keep up with my latest shenanigans.