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Morning Banana Cake

Source of Recipe


Sunset, October 1998






List of Ingredients



• 2-1/3 cups all-purpose flour
  
• 1 cup pecan or walnut halves
  
• 1 cup dried cranberries
  
• 1 tsp baking powder
  
• 1 tsp baking soda
  
• 1/4 tsp salt
  
• 2-1/2 cups sugar
  
• 1 cup mashed ripe banana
  
• 2 tsp vanilla
  
• 2 large eggs
  
• 1 cup melted butter or margarine
  
• 1 cup buttermilk
  






Instructions



1. 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.
   
   
2. Bake in a 350° F oven until a long wood skewer, inserted in the thickest part, comes out clean and cake pulls from pan sides, about 1 hour.
   
   
3. 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.
   
   Makes 16 to 20 servings.