Ingredients
1/2 cup packed brown sugar2 tablespoons lemon juice, divided1 tablespoon butter1/2 cup pecan halves2 medium firm bananas, slicedCAKE:1-1/2 cups all-purpose flour1/2 cup sugar1 teaspoon baking soda1 teaspoon baking powder1/4 teaspoon salt1/4 cup cold butter, cubed1 cup plain yogurt2 large eggs, room temperature, lightly beaten2 teaspoons grated lemon zest1 teaspoon vanilla extractWhipped cream, optional
Preparation
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.
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.
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.
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.
