BANANA UPSIDE-DOWN CAKE

Banana Upside-Down Cake image

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

Provided by Taste of Home

Time 1h5m

Yield 8 servings.

Number Of Ingredients 17

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 large eggs, room temperature, lightly beaten
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
Whipped cream, optional

Steps:

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. , 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. , 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. , 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 : Calories 362 calories, Fat 15g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 390mg sodium, Carbohydrate 54g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.