Banana Upside-Down Cake Recipe

Name: Banana Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 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, lightly beaten; 2 teaspoons grated lemon zest; 1 teaspoon vanilla extract; Whipped cream, optional

Servings: persons

1/2 cup packed brown sugar
2 tablespoons lemon juice, divided
1 tablespoon butter
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, cubed
1 cup plain yogurt
2 large eggs, lightly beaten
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
Whipped cream, optional

1
In a small saucepan, combine the brown sugar, 1 tablespoon of 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. 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.
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 375u00b0 for 35-40 minutes or until a toothpick inserted in 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.

777

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup packed brown sugar, 2 tablespoons lemon juice, divided, 1 tablespoon butter, 1/2 cup pecan halves, and more.

Yes, Banana Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Upside-Down Cake

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