Aravaipa Farms Morning Banana Cake

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

Yield: Makes 16 to 20 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 314
  • Calories from fat: 40%
  • Protein: 3.2g
  • Fat: 14g
  • Saturated fat: 6.5g
  • Carbohydrate: 45g
  • Fiber: 1.3g
  • Sodium: 234mg
  • Cholesterol: 48mg


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