Name: Banana Upside-Down Cake
Prep time: 30 min
Cook time: 30 min
Yield: 8
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Banana Upside-Down Cake

1. 1/2 cup packed brown sugar -

2. 2 tablespoons lemon juice, divided -

3. 1 tablespoon butter -

4. 1/2 cup pecan halves -

5. 2 medium firm bananas, sliced -

6. Cake: -

7. 1-1/2 cups all-purpose flour -

8. 1/2 cup sugar -

9. 1 teaspoon baking soda -

10. 1 teaspoon baking powder -

11. 1/4 teaspoon salt -

12. 1/4 cup cold butter, cubed -

13. 1 cup plain yogurt -

14. 2 large eggs, room temperature, lightly beaten -

15. 2 teaspoons grated lemon zest -

16. 1 teaspoon vanilla extract -

17. Whipped cream, optional -

How to cook deliciously - Banana Upside-Down Cake

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.