Being home. It's a beautiful thing.

Especially after a cancelled flight Tuesday night, a delayed flight Wednesday morning and a minor meltdown in the Charlotte/Douglas International Airport. (The blubbering, racoon-eyed thing? Got it down pat. Unfortunately, sobbing to the gate agent does not get you a flight out).

But here I am. Feet on Texas soil. Spending an entire week with the fam, the pups and the love of my life. The sun's shining brighter. The birds are chirping louder. And the Gooey Banana Coconut Upside Down Cake is cooling on the counter. (What? You think the butter takes a vacation when I do?)

I went all Semi-Homemade Sandra Lee and used a boxed cake mix (gasp!) because Mom needed the oven to get tonight's dinner on the table. (Home-cooked dinners, oh, how I've missed you). But if you're feeling ambitious, by all means, bench Betty Crocker and start from scratch.

Recipe adapted from Gale Gand:

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

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

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.

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

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.

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