Banana Upside-down Cake

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 1/2 cup brown sugar, packed
• 2 tablespoons lemon juice, divided
• 1 tablespoon butter or 1 tablespoon margarine
• 1/2 cup pecan halves
• 2 medium bananas, sliced
• 1 1/2 cups flour, all purpose
• 1/2 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup butter or 1/4 cup margarine, cold
• 1 cup plain yogurt
• 2 eggs, beaten
• 2 teaspoons lemons, zest of, grated
• 1 teaspoon vanilla
• whipped cream (to garnish) (optional)

Recipe

• 1 in saucepan, bring brown sugar, 1 tablespoon lemon juice and butter to a boil.
• 2 reduce heat to medium and cook without stirring until sugar is completely dissolved.
• 3 pour into greased 9 inch springform pan.
• 4 arrange pecans on top, flat sides up.
• 5 in seperate bowl, add bananas and remaining lemon juice, stirring gently to coat bananas, then drain.
• 6 arrange bananas in circular pattern over pecans and set aside.
• 7 for cake: in large bowl, combine flour, sugar, baking soda, baking powder, and salt.
• 8 cut in butter until mixture resembles coarse crumbs.
• 9 combine remaining ingredients in seperate bowl and stir into dry ingredients until just moistened.
• 10 spoon over bananas and bake at 375 degrees for 35-40 minutes, or until toothpick tests clean.
• 11 cool for 10 minutes, run knife around edge of pan, and invert onto serving plate.
• 12 serve with whipped cream if desired.