Recipe For Cooking Banana Upside-Down Cake

Toaster Oven Cakes :: Upside Down Cake

Banana Upside-Down Cake

1/2 C. packed brown sugar
2 Tbsp. lemon juice, divided
1 Tbsp. butter or margarine
1/2 C. pecan halves
2 med. firm bananas, sliced

Cake
1 1/2 C. flour
1/2 C. sugar
1 tea. baking soda
1 tea. baking powder
1/4 tea. salt
1/4 C. cold butter or margarine
1 C. plain yogurt
2 eggs, beaten
2 tea. grated lemon peel
1 tea. vanilla extract or flavoring
Whipped cream (optional)

In a sm. saucepan, combine brown sugar, 1 Tbsp. of lemon juice and butter; bring to a boil. Reduce heat to med.; cook without stirring until sugar is dissolved. Pour into a prepared 9-in. springform pan. Arrange pecans on top with flat side up. Pour remaining lemon juice into a sm. bowl; add bananas and stir carefully. Drain. Arrange bananas in a circular pattern over the pecans; set aside.

In a lrg. bowl, combine flour, sugar, baking soda, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.

Combine yogurt, eggs, lemon peel and vanilla extract or flavoring; stir into the dry ingredients just until moistened. Spoon over bananas. Bake at 375 degrees F for 35 to 40 min. or until a wooden pick inserted near the center comes out clean. Cool for 10 min. Run a knife around edge of pan; invert cake onto a serving plate. Serve with whipped cream if desired.

Makes approximately 6 to 8 servings.