AuthorHungry PandaCategoryDessertsDifficultyIntermediateSift the flour, baking powder, baking soda and salt in a big bowl, set aside. Melt the butter and sugar in a non-stick pot and set aside to cool a while. Mash the bananas with a fork and set aside.
Add the beaten eggs to the melted butter and sugar and mix well using a manual whisk or spatula.
Add in mashed bananas, mix well using a spatula
Finally fold in sifted flour mixture using a spatula
Pour the cake batter into the greased rice cooker bowl. Hit the bottom of the rice cooker bowl with the flat of your hand several times in different parts of the bowl. This will ensure there won’t be any large air bubbles in the finished cake.
Select the ‘CAKE’ option and move the time to at least 50 minutes. It may need longer than this, so when the 50 minutes cycle has finished, test the top of the cake by gently pressing it. If it feels firm, it’s ready – alternatively insert a toothpick and it shouldn’t have any cake mixture stuck to it.
Remove the bowl from the rice cooker unit and allow the cake to cool for a while in the bowl. When fully cooled, put your hand inside the rice cooker bowl on top of the cake and tip out onto your hand. The bottom of the cake will have a lovely crust and you can transfer the cake onto a plate.
Serve with whipped cream, ice cream, caramel sauce or just eat by itself for a yummy afternoon treat with a cup of tea!
Ingredients
Directions
Sift the flour, baking powder, baking soda and salt in a big bowl, set aside. Melt the butter and sugar in a non-stick pot and set aside to cool a while. Mash the bananas with a fork and set aside.
Add the beaten eggs to the melted butter and sugar and mix well using a manual whisk or spatula.
Add in mashed bananas, mix well using a spatula
Finally fold in sifted flour mixture using a spatula
Pour the cake batter into the greased rice cooker bowl. Hit the bottom of the rice cooker bowl with the flat of your hand several times in different parts of the bowl. This will ensure there won’t be any large air bubbles in the finished cake.
Select the ‘CAKE’ option and move the time to at least 50 minutes. It may need longer than this, so when the 50 minutes cycle has finished, test the top of the cake by gently pressing it. If it feels firm, it’s ready – alternatively insert a toothpick and it shouldn’t have any cake mixture stuck to it.
Remove the bowl from the rice cooker unit and allow the cake to cool for a while in the bowl. When fully cooled, put your hand inside the rice cooker bowl on top of the cake and tip out onto your hand. The bottom of the cake will have a lovely crust and you can transfer the cake onto a plate.
Serve with whipped cream, ice cream, caramel sauce or just eat by itself for a yummy afternoon treat with a cup of tea!