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

CAKE:

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
2 eggs, beaten
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
whipped cream, optional

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″ 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.

6-8 servings