Banana Upside-Down Cake Recipe

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Banana Upside-Down Cake Recipe

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5 1
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min. + cooling

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 in 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

Nutritional Facts

1 piece: 362 calories, 15g fat (6g saturated fat), 76mg cholesterol, 390mg sodium, 54g carbohydrate (33g sugars, 2g fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
  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 peel and vanilla; stir into the dry ingredients just until moistened. Spoon over bananas.
  4. Bake at 375° for 35-40 minutes or until a toothpick inserted in 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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