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Aravaipa Farms Morning Banana Cake

James Carrier
Yield 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


  • 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

Nutrition 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

How to Make It

  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.