Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  packed brown sugar
  2        tablespoons  lemon juice -- divided
  1         tablespoon  buffer or margarine
     1/2           cup  pecan halves
  2             medium  firm bananas -- sliced
                        ***CAKE***
  1 1/2           cups  all-purpose flour
     1/2           cup  sugar
  1           teaspoon  baking soda
  1           teaspoon  baking powder
  1 1/4      teaspoons  salt
     1/4           cup  cold buffer or margarine~
  1                cup  plain yogurt
  2                     eggs -- beaten
  2          teaspoons  grated lemon peel
  1           teaspoon  vanilla extract
                        whipped cream -- optional

Preparation:

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 sug- ar is dissolved. 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. In a large bowl, combine flour, sugar, baking soda, baking powder and salt. Cut in butter until mixture resem- bles coarse crumbs. Combine yogurt, eggs, lemon peel and vanilla; stir into the dry ingredients just unUl moistened. Spoon over bananas. Bake at 3750 for 35-40 minutes or until a toothpick in- serted 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 de- sired.

Nutritional Information:

2149 Calories (kcal); 55g Total Fat; (22% calories from fat); 43g Protein; 378g Carbohydrate; 405mg Cholesterol; 4684mg Sodium