Print Recipe

Banana Upside-Down Cake




  • 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


  • 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 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


Widget is loading comments...

Recipe Goldmine



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.