Aravaipa Farms Morning Banana Cake

Aravaipa Farms Morning Banana CakeRecipe
James Carrier
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
Makes 16 to 20 servings


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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


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

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

3. Add flour mixture to bowl and stir until evenly moistened.

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

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.

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.

Created date

June 2004

Nutritional Information

Calories 314
Caloriesfromfat 40 %
Protein 3.2 g
Fat 14 g
Satfat 6.5 g
Carbohydrate 45 g
Fiber 1.3 g
Sodium 234 mg
Cholesterol 48 mg