Banana Upside-down Cake

I was in the mood for cake. I wanted it to be easy. Upside-down cakes are easy, so I went surfing - I googled "upside-down cakes" and got this page listing a whole variety of upside-down cakes. I picked three that sounded good and utilize ingredients I have on hand. Then, I had to decide which one I would bake first...not an easy choice.

I settled on "Banana Upside-Down Cake" as I had two bananas and some plain yogurt that needed to be used. I don't regret my choice. It was delicious. My Sweetie and I both give this cake at least 4 stars. I give 4 rather than 5 only because it is not chocolate...

Of course, I made some changes to the recipe...

• I used chopped (versus halved) pecans because that is what I had on hand.
• I substituted half of the all-purpose flour with whole wheat flour for the extra body and fiber.
• I used a cast iron skillet rather than the springform pan because, again, that is what I had. Because the cast iron skillet holds heat so well, I had to reduce the oven temperature to 350 degrees when the cake began to brown too fast.
• I only had one lemon and so only got 1 teaspoon grated lemon peel...never let a little thing like this stop you from trying something!
  

I will be baking this one again - after I have tried the other two first. (No, I will not tell you which ones they are, you will just have to keep checking back!)