Wednesday, May 19, 2010

Banana Upside-Down Cake

I really don't like over ripe bananas, so I'm always looking for ways to use them up. Tonight I was scavenging the pantry and found nothing readily available but 4 over ripe bananas. So I decided I would actually have to put some effort into my sugar hunt. So here is the fruit of my quest for sugar. Caramelized bananas and pecans over a heavy cake, almost like a pudding. And all of it jam packed with bananas.

1/2 cup packed brown sugar
2 tablespoons lemon juice, divided
1 tablespoon butter or margarine
1/2 cup pecan halves
2 medium bananas. sliced
1 1/2 cups whole wheat flour
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3 TBSP  cold butter or margarine
2 medium bananas, mashed or roughly chopped
1/2 cup plain yogurt
2 eggs, beaten
2 teaspoons grated lemon peel
1 teaspoon vanilla extract


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. (Make sure it seals. And just to be safe put a cookie sheet under it.) Arrange pecans on top with flat side up. (I just chopped them roughly and sprinkled them in) 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 bananas, yogurt, eggs, lemon peel and vanilla; stir into the dry ingredients just until moistened. Spoon over bananas. Bake at 375 degrees F 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.

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