Email to Rosemary Leibrook      

Morning Banana Cake

Source of Recipe

Chiquita


Recipe Introduction

At Across the Creek at Aravaipa Farms, Carol Steele presents a self-serve breakfast buffet of yogurt, fresh fruit, and this sugar-crusted, flavor-dense, moist banana cake

List of 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





Recipe


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.