Pineapple-Coconut Upsidedown Cake

INGREDIENTS

• 1 (20-ounce) can pineapple slices in juice, undrained
• Butter-flavored cooking spray
• 1 tablespoon butter or margarine, melted
• 1/3 cup firmly packed brown sugar
• 12 maraschino cherry halves
• 1/4 cup flaked sweetened coconut
• 1/4 cup butter or stick margarine, softened
• 2/3 cup sugar
• 1 large egg
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/2 cup mashed ripe banana
• 1/4 cup 2% reduced-fat milk