Got a soft spot for banana bread? And a passion for pineapple upside-down cake?

Then, you’re sure to love this cake that is both those classics combined into one.

“Pineapple-Banana Upside-Down Cake” is like your favorite comforting banana bread gone next level with sugary, jammy pineapple slices all over the top.

The recipe is from “Martha Stewart’s Fruit Desserts” (Clarkson Potter, 2021), of which I received a review copy, by the Kitchens of Martha Stewart.

With more than 100 recipes showcasing all manner of fresh and dried fruit in sweet treats, this is sure to be a book you turn to again and again year-round.

It’s thoughtfully arranged by the seasons, too, with summer bringing forth “Blackberry Pie” and “Melon Pops”; autumn showcasing “Pear Skillet Cake” and “Cranberry Port Sorbet”; winter announcing itself with “Orange Marmalade Cake with Roasted Oranges” and “Deep-Dish Dried-Apple and Cranberry Pie”; and spring delighting with “Strawberry Lemonade Icebox Cake” and “Lemon Rhubarb Bundt.”

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