Banana Upside-Down Cake

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 1/2 cups all-purpose flour
1/2 cup granulated 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-inch 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 extract; stir into the dry ingredients just until moistened. Spoon over bananas. Bake at 375 degrees F for 35 to 40 minutes or until a wooden pick 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.

Yields 6 to 8 servings.