I often end up with sad looking bananas that are too ripe and too ugly to be consumed, yet I cannot bring myself to throw them away. Luckily, banana cake is one of my favorite, so even my ugly sad looking bananas usually do not get unceremoniously cast away as refuge 🙂
This banana cake is made with my trusty standard 10 cup capacity rice cooker with a teflon coating pot. It is really easy to make and the end result is wonderfully moist, soft, and fluffy. If you are interested, I also have others rice cooker cakes like this and this for you to try. ♥
- 4 eggs, separate the whites from the yolks
- 100 gram sugar
- 2 ripe bananas (about 200 gram), pureed with a food processor/blender
- 100 gram butter, melted
- 1 teaspoon vanilla essence
- 1 cup all purpose flour, sifted
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 1 whisk
- 1 food processor/blender
- 1 rice cooker (mine is a basic 10 cup capacity rice cooker with teflon coating pot)
- In a mixing bowl, whisk egg whites until medium peak while adding the sugar in batches, I usually do this in three batches.
- Then add the egg yolks, pureed banana, melted butter, and vanilla essence into the egg whites. Mixing completely one by one before adding the next ingredient.
- Lastly, fold the dry ingredients with the wet ingredients with a spatula. Do not overdo this part or all that effort to aerate the egg whites will be wasted, just make sure that everything is well combined.
- Pour the batter into the pot and place the rice cooker pot into the rice cooker and press the “cook” button. Once it turns to “warm”, wait for 10 minutes. Repeat the “cook” and “warm” process another 3 times for a total of 4 “cook” and “warm” cycles.
- Open the rice cooker lid, and test if the cake is done by inserting a toothpick into the cake. If the toothpick comes out clean, it is done. If not, repeat the “cook” and “warm” cycle again until the cake is done.
- Remove the rice cooker pot, cover the pot with a plate wider than the pot opening, flip upside down and the cake should drop onto the plate. Cut into portions and serve immediately or at room temperature.