Friday, 12 May 2017

Banana Cake (Oven Baked or Rice Cooker)

This loaf is oven baked.

This is cooked with rice cooker.
Same banana cake recipe tried baking in an oven and cooked in a rice cooker.  Personally, I prefer the oven baked version. Rice cooker version has a thicker crust which I didn't quite like and the cake was also denser.


250g banana , mashed (overripe preferred)
85g brown sugar
3 eggs (55g each)
150g cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
90g vegetable oil
1 teaspoon vanilla extract

1. Mix cake flour, baking soda, and baking powder in a bowl. Sift the flour mixture and set aside.

2. Add 3 eggs and brown sugar and vanilla extract into a mixing bowl. Whisk till light and fluffy (Ribbon stage).  

3. Add the mashed bananas to the egg mixture. Beat on low speed to combine.

4. Change attachment from whisk to folder. Add the flour mixture into wet mixture in 3 batches. Fold on low speed to combine. Alternatively, use a spatula to fold in the flour.

5. Add the oil and fold on low speed till combined.

For baking in the oven:
1. Preheat oven to 160 degree Celsius

2. Line a loaf pan with parchment paper.

3. Pour the batter into the pan. Tap gently and bake for 50-60 minutes till golden brown and a skewer comes out clean.

4. Cool on a rack. Serve warm or cooled.

For cooking with rice cooker :
Rice Cooker used - 1.0L or 5.5 cups capacity

1. Grease rice cook inner pot with some butter.

2. Pour the batter into the inner pot. Set to cook using Cake function. If no Cake function is available, set to cook and check if the cake is done after 1 cycle. Repeat cook cycle if cake is not done. The cake is firm when done. My rice cooker took about 45 minutes.

3. Invert the inner pot and cool the cake on a rack.

4. Dust with a bit icing sugar before serving (optional) .

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