Banana Upside-Down Cake
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
YIELD: 8 servings.
For a fun and distinctive way to use bananas, try this banana upside down cake. Every time I serve this treat, someone requests the recipe. —Ruth Andrewson, Leavenworth, Washington
Ingredients
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1/2 cup packed brown sugar
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2 tablespoons lemon juice, divided
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1 tablespoon butter
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1/2 cup pecan halves
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2 medium firm bananas, sliced
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CAKE:
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1-1/2 cups all-purpose flour
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1/2 cup sugar
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1 teaspoon baking soda
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1 teaspoon baking powder
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1/4 teaspoon salt
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1/4 cup cold butter, cubed
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1 cup plain yogurt
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2 large eggs, room temperature, lightly beaten
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2 teaspoons grated lemon zest
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1 teaspoon vanilla extract
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Whipped cream, optional
Directions
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1.
In a small saucepan, combine the brown sugar, 1 tablespoon lemon juice and butter; bring to a boil. Reduce heat to medium; cook without stirring until sugar is dissolved.
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2.
Pour into a greased 9-in. springform pan. Sprinkle with pecans. Pour remaining 1 tablespoon lemon juice into a small bowl; add bananas and stir carefully. Drain. Arrange bananas in a circular pattern over the pecans; set aside.
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3.
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 zest and vanilla; stir into the dry ingredients just until moistened. Spoon over bananas.
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4.
Bake at 375° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool 10 minutes. Run a knife around edge of pan; invert cake onto a serving plate. Serve with whipped cream if desired.
Nutrition Facts
1 piece: 362 calories, 15g fat (6g saturated fat), 76mg cholesterol, 390mg sodium, 54g carbohydrate (33g sugars, 2g fiber), 6g protein.
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