Banana Upside-Down Cake

Name: Banana Upside-Down Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 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

TEST KITCHEN APPROVED

Total Time:Prep: 30 min. Bake: 35 min. + cooling

By Taste Of Home Editorial Team

Recipe by Ruth Andrewson, Leavenworth, Washington

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

TEST KITCHEN APPROVED

Banana Upside-Down Cake

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Yield:8 servings

Prep:30 min

Cook:35 min

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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

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Directions

1
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
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
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
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.