Print Options:

Aravaipa Farms Morning Banana Cake





Yields
Makes 16 to 20 servings

At Across the Creek at Aravaipa Farms in Winkelman, Arizona, Carol Steele presents a self-serve breakfast buffet of yogurt, fresh fruit, and this sugar-crusted, flavor-dense, moist banana cake

Aravaipa Farms Morning Banana Cake




James Carrier
 2 1/3 cups all-purpose flour
 1 cup pecan or walnut halves
 1 cup dried cranberries
 1 teaspoon baking powder
 1 teaspoon baking soda
 1/4 teaspoon salt
 2 1/2 cups sugar
 1 cup mashed ripe banana
 2 teaspoons vanilla
 2 large eggs
 1 cup (1/2 lb.) melted butter or margarine
 1 cup buttermilk
Step 1
1

Mix flour, pecans, cranberries, baking powder, baking soda, and salt.

Step 2
2

In a large bowl, mix sugar, banana, vanilla, and eggs until well blended. Add butter and buttermilk; mix well.

Step 3
3

Add flour mixture to bowl and stir until evenly moistened.

Step 4
4

Butter and flour-dust a nonstick 10-inch decorative tube pan. Pour batter into pan.

Step 5
5

Bake in a 350° oven until a long wood skewer, inserted in the thickest part, comes out clean, and cake pulls from pan sides, about 1 hour.

Step 6
6

Cool cake in pan on a rack for 15 minutes. Lay a rack on top of pan. Holding pan and rack together, invert to release cake. Lift off pan. Serve cake warm or cool.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories314
% Daily Value *
Total Fat 14g18%

Saturated Fat 6.5g33%
Cholesterol 48mg16%
Sodium 234mg11%
Total Carbohydrate 45g17%

Dietary Fiber 1.3g5%
Protein 3.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.