Banana Upside-Down Cake

Course : Cakes
Serves: 6 - 8
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1/2 cup packed brown sugar
2 tablespoons lemon juice -- divided
1 tablespoon buffer or margarine
1/2 cup pecan halves
2 medium firm bananas -- sliced
1 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons salt
1/4 cup cold buffer or margarine
1 cup plain yogurt
2 large eggs -- beaten
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
1 Cup whipped cream -- optional

Preparation / Directions:

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.


Nutritional Information:

2149 Calories (kcal); 55g Total Fat; (22% calories from fat); 43g Protein; 378g Carbohydrate; 405mg Cholesterol; 4684mg Sodium

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