Banana Upside-Down Cake recipe

1/2 cup packed brown sugar

2 tablespoons lemon juice, divided

1 tablespoon butter or margarine

1/2 cup pecan halves

2 medium firm bananas, sliced

Cake

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup cold butter or margarine

1 cup plain yoghurt

2 eggs, beaten

2 teaspoons grated lemon peel

1 teaspoon vanilla extract

Whipped cream (optional)

In a small saucepan, combine 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-inch 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 flour, sugar, baking soda, baking powder and salt.
Cut in butter until mixture resembles coarse crumbs.
Combine yoghurt, eggs, lemon peel and vanilla extract; stir into the dry ingredients just until moistened. Spoon over bananas.
Bake at 375 degrees F for 35 to 40 minutes or until a wooden pick 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.

These recipes are brought to you by eat yogurt. Return to main Yoghurt recipes page.