Banana Upside-Down Cake 2

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    Banana Upside-Down Cake
    source: Taste of Home


    1/2 cup packed brown sugar
    2 tablespoons lemon juice, divided
    1 tablespoon butter or margarine
    1/2 cup pecan halves
    2 medium firm bananas, sliced

    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 or margarine
    1 cup plain yogurt (used sour cream)
    2 eggs, beaten
    2 teaspoons grated lemon peel
    1 teaspoon vanilla extract
    Whipped cream, optional

    SERVINGS 6-8


    In a small saucepan, combine brown sugar, 1 tablespoon of 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. Arrange pecans on top with flat side up. Pour remaining 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 flour, sugar, baking soda, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine yogurt, eggs, lemon peel and vanilla; stir into the dry ingredients just until moistened. Spoon over bananas. Bake at 375° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan; invert cake onto a serving plate. Serve with whipped cream if desired.

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