Banana Cake in Rice Cooker
- Wet ingredients
- 4 large size eggs, separate the whites from the yolks
- 100 gram (1/2 cup) sugar
- 2 ripe bananas (about 240 gram/8 oz), pureed with a food processor/blender
- 100 gram (3.5 oz) unsalted butter, melted
- 1 teaspoon vanilla extract
- Dry ingredients
- 1 cup (120 gram, or 4 1/4 oz) all-purpose flour, sifted
- 1 teaspoon baking powder
- ⅛ teaspoon salt (omit if you are using salted butter)
- 1 whisk, either a hand-held one or an electric mixer with a whisk attachment
- 1 food processor/blender
- 1 rice cooker (mine is a basic 10 cup capacity rice cooker with a Teflon coating pot)
- If your rice cooker pot has a Teflon non-stick coating, there is no need to grease and flour. Otherwise, please lightly grease and flour the pot.
- In a large mixing bowl, whisk the egg whites until medium peak, while adding sugar in 3 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.
- Gently fold the dry ingredients (all-purpose flour, baking soda, and salt) to the wet ingredients with a spatula. Stop once the dry ingredients are just mixed to make sure we don’t collapse the airy batter.
- Pour the batter into the rice cooker pot and place it into the rice cooker. Press the “cook” button. Once it turns to "warm", wait for 10 minutes. Repeat "cook" and "warm" cycle for another 3 times for a total of 4 cycles of "cook" and "warm".
- Open the rice cooker lid, and use a cake tester to make sure the cake is fully cooked. If your cake is still not cooked, repeat the "cook" and "warm" cycle again until the cake is fully baked.
- Remove the pot from the rice cooker, cover the pot with a plate wider than the pot opening, flip upside down, and the banana cake should easily drop onto the plate.
- Cut the cake into serving portions and serve.
Another great recipe by https://dailycookingquest.com.