Preparation:
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 sug- ar 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 flour, sugar, baking soda, baking powder and salt. Cut in butter until mixture resem- bles coarse crumbs. Combine yogurt, eggs, lemon peel and vanilla; stir into the dry ingredients just unUl moistened. Spoon over bananas. Bake at 3750 for 35-40 minutes or until a toothpick in- serted 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 de- sired. |
