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

How to Make It

Step 1

Mix flour, pecans, cranberries, baking powder, baking soda, and salt.

Step 2

In a large bowl, mix sugar, banana, vanilla, and eggs until well blended. Add butter and buttermilk; mix well.

Step 3

Add flour mixture to bowl and stir until evenly moistened.

Step 4

Butter and flour-dust a nonstick 10-inch decorative tube pan. Pour batter into pan.

Step 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.

Step 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.

Ratings & Reviews

Perfect make-ahead for brunch

KJErickson
April 06, 2015
Excellent—tasty, moist, rich, and a company-pleasing brunch cake. Instead of melting the butter, I cream it well with organic sugar in step 2, then add the eggs and continue beating well before adding the other ingredients. For flour I used half white wheat (Wheat Montana Prairie Gold) and half unbleached; unsalted butter and quite-ripe bananas produce the best results in this cake. It's hard to resist when warm, but slices much better when cooled.