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Banana Upside-Down Cake Recipe

For a fun and distinctive way to use bananas, Ruth Andrewson of Leavenworth, Washington recommends this version. "Every time I serve this treat, someone requests the recipe," she says.

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Banana Upside-Down Cake Recipe

Prep: 30 min. Bake: 35 min. + cooling

Yield: 6-8 Servings

30 35 65

Ingredients

1/2 cup packed brown sugar
2 tablespoons lemon juice, divided
1 tablespoon butter
1/2 cup pecan halves
2 medium firm bananas, sliced
CAKE:
1-1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cold butter, cubed
1 cup plain yogurt
2 eggs, lightly beaten
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
Whipped cream, optional

Directions

In a small saucepan, combine the brown sugar, 1 tablespoon of lemon juice and butter; bring to a boil. Reduce heat to medium; cook without stirring until sugar is dissolved.
Pour into a greased 9-in. springform pan. Arrange pecans on top with flat side up. Pour remaining lemon juice into a small bowl; add bananas and stir carefully. Drain. Arrange bananas in a circular pattern over the pecans; set aside.
In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine the yogurt, eggs, lemon peel and vanilla; stir into the dry ingredients just until moistened. Spoon over bananas.
Bake at 375° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan; invert cake onto a serving plate. Serve with whipped cream if desired. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 362 calories, 15 g fat (6 g saturated fat), 76 mg cholesterol, 390 mg sodium, 54 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Banana Upside-Down Cake in Taste of Home April/May 1998, p8