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Banana Upside-Down Cake

 Banana Upside-Down Cake
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.
6-8 ServingsPrep: 30 min. Bake: 35 min. + cooling


  • 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 McCormick® Pure 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

2 of 2

Banana Upside-Down Cake (continued)

Directions (continued)

  • 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.