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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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For a fun and distinctive way to use bananas, Ruth Andrewson of Leavenworth, Washington recommends this version. Every time I serve this treat, someone requests the recipe, she says. 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 king arthur unbleached 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 eggs, lightly beaten |
2 teaspoons grated lemon peel |
1 teaspoon vanilla extract |
whipped cream, optional |
Directions:
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 peel and vanilla; stir into the dry ingredients just until moistened. Spoon over bananas.
4. 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. Yield: 6-8 servings.
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