Banana Upside Down Cake

A delicious and healthier version of a classic upside down cake, this cake uses swaps such as Greek yogurt and whole wheat flour. Enjoy!



A delicious and healthier version of a classic upside down cake, this cake uses swaps such as Greek yogurt and whole wheat flour. Enjoy!


· 3 tablespoons unsalted butter

· ¼ cup packed brown sugar

· 3-4 ripe bananas cut in half lengthwise

· ¼ cup chopped toasted pecans

· 2/3 cups whole wheat flour

· 1 teaspoon baking powder

· ½ teaspoon salt

· ¼ teaspoon cinnamon

· 1 egg, beaten

· 1/3 cup granulated sugar

· 1/3 cup plain Greek yogurt

· ¼ cup canola oil

· ½ teaspoon vanilla extract



1. Preheat oven to 350*F


2. In an ovenproof skillet, melt butter and stir in brown sugar. Add in banana pieces, cut-side down and sprinkle pecans over banana.


3. In a medium bowl, combine flours, baking powder, salt and cinnamon.


4. In a larger bowl, whisk egg, granulated sugar, yogurt, oil and vanilla. Gradually add wet ingredients to dry mixture and when combined, spread over bananas.


5. Bake for 20 minutes. Run a knife along the edges and invert the cake onto a plate. Serve with ice cream.

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