Rice cooker banana cake
Time: 20 min. preparation time, 90 min. baking time
Nutrition: Calories ca 271 / Protein 5g / Carbohydr. 34g / Fat 13g
Ingredients (12 servings)
|3 g||baking powder|
|3 g||baking soda|
|confectioner’s sugar for garnish|
|banana slices for garnish|
fork, 2 large bowls, rice cooker, wooden skewer (optional), small saucepan, small bowl
Chardonnay, late harvest
A fruity, late harvest Chardonnay perfectly matches the creamy texture of the bananas in this dish, while the wine’s acidity provides a nice counterpoint to the sweetness.
In a large bowl, mash bananas by hand using a fork until smooth.
fork, large bowl
300 g bananas
Melt butter in a small saucepan over medium heat. In a separate large bowl, mix together sugar, eggs, vanilla bean seeds, and melted butter.
large bowl, small saucepan
150 g butter / 150 g sugar / 4 eggs / 1 vanilla bean
In a small bowl, mix together flour, baking powder, baking soda, and salt.
210 g flour / 3 g baking powder / 3 g baking soda / 0.5 tsp salt
In a large bowl, mix together banana mixture, egg mixture, and flour mixture. Pour everything into a rice cooker and cook on high heat for approx. 10 – 12 min. and then cook on low heat for an additional 60 – 90 min. until a wooden skewer comes out clean.
rice cooker, wooden skewer
Let cake cool. Then, transfer to a plate for serving, sprinkle with confectioner’s sugar, and garnish with banana slices.
confectioner’s sugar for garnish / banana slices for garnish