Banana Upside-Down Cake

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  • 1/2 cup packed brown sugar
  • 2 tablespoons lemon juice, divided
  • 1 tablespoon butter
  • 1/2 cup pecan halves
  • 2 medium firm bananas, sliced


  • 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
  • 1 cup plain yogurt
  • 2 eggs, beaten
  • 2 teaspoons grated lemon peel
  • 1 teaspoon vanilla extract
  • Whipped cream (optional)


  1. In a small saucepan, combine brown sugar, 1 tablespoon of lemon juice and butter; bring to a boil.
  2. Reduce heat to medium; cook without stirring until sugar is dissolved.
  3. Pour into a greased 9-inch springform pan.
  4. Arrange pecans on top with flat side up.
  5. Pour remaining lemon juice into a small bowl; add bananas and stir carefully. Drain.
  6. Arrange bananas in a circular pattern over the pecans; set aside.
  7. In a large bowl, combine flour, sugar, baking soda, baking powder and salt.
  8. Cut in butter until mixture resembles coarse crumbs.
  9. Combine yogurt, eggs, lemon peel and vanilla extract; stir into the dry ingredients just until moistened. Spoon over bananas.
  10. Bake at 375 degrees F for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean.
  11. Cool for 10 minutes.
  12. Run a knife around edge of pan; invert cake onto a serving plate.
  13. Serve with whipped cream if desired.

Yield: 6 to 8 servings

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