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Banana Upside-Down Cake

For a fun and distinctive way to use bananas, try this banana upside down cake. Every time I serve this treat, someone requests the recipe. —Ruth Andrewson, Leavenworth, Washington
  • Total Time
    Prep: 30 min. Bake: 35 min. + cooling
  • Makes
    8 servings

Ingredients

  • 1/2 cup packed brown sugar
  • 2 tablespoons lemon juice, divided
  • 1 tablespoon butter
  • 1/2 cup pecan halves
  • 2 medium firm bananas, sliced
  • CAKE:
  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 1 cup plain yogurt
  • 2 large eggs, room temperature, lightly beaten
  • 2 teaspoons grated lemon zest
  • 1 teaspoon vanilla extract
  • Whipped cream, optional

Directions

  • In a small saucepan, combine the brown sugar, 1 tablespoon lemon juice and butter; bring to a boil. Reduce heat to medium; cook without stirring until sugar is dissolved.
  • Pour into a greased 9-in. springform pan. Sprinkle with pecans. Pour remaining 1 tablespoon 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 the flour, sugar, baking soda, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine the yogurt, eggs, lemon zest and vanilla; stir into the dry ingredients just until moistened. Spoon over bananas.
  • Bake at 375° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool 10 minutes. Run a knife around edge of pan; invert cake onto a serving plate. Serve with whipped cream if desired.
Nutrition Facts
1 piece: 362 calories, 15g fat (6g saturated fat), 76mg cholesterol, 390mg sodium, 54g carbohydrate (33g sugars, 2g fiber), 6g protein.

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