Aravaipa Farms Morning Banana Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 Ingredients:
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 |
Directions:
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.
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