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
Mix flour, pecans, cranberries, baking powder, baking soda, and salt.
In a large bowl, mix sugar, banana, vanilla, and eggs until well blended. Add butter and buttermilk; mix well.
Add flour mixture to bowl and stir until evenly moistened.
Butter and flour-dust a nonstick 10-inch decorative tube pan. Pour batter into pan.
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.
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.
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