- 1/2 cup packed brown sugar
- 2 tablespoons lemon juice, divided
- 1 tablespoon butter
- 1/2 cup pecan halves
- 2 medium firm bananas, sliced
- 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
- 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.
Originally published as Banana Upside-Down Cake in Taste of Home April/May 1998, p8
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