﷽
Banana Cake in Rice Cooker
Author: Daily Cooking Quest
Prep time: 30 mins Cook time: 1 hour Total time: 1 hour 30 mins
Serves: 8
Ingredients
Wet ingredients
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
Dry ingredients
1 cup all purpose flour, sifted
1 teaspoon baking powder
⅛ teaspoon salt
Tools
1 whisk
1 food processor/blender
1 rice cooker (mine is a basic 10 cup capacity rice cooker with teflon coating pot)
Instructions
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.
