Back in 2012 when I went back to Indonesia, I happen to sleep over at my friend’s house Mbak Ienas. She sells her goodies including the original recipe of this banana cake. While I was at her house, she taught me how to make this cake. Hi Mbak Ienas, miss you
This time I made a twist on the recipe since I wanted to gift some of Peter’s colleagues who have gluten intolerance. I searched google and came across this useful guide on how to exchange usual flour into gluten free flour. The result was moist and not too sweet cake even Kana liked it. And I heard the colleagues liked it too.
– 1 cup glutinous black rice flour
– 1/2 cup tapioca flour
– 1/2 cup maizena flour
– 1/2 cup rice flour
– 1 cup gluten free oatmeal
– 2 tsp baking soda
– 1/4 tsp salt
– 1 cup canola oil
– 1/2 cup cane sugar
– 1/2 cup honey
– 4 eggs
– 2 cups mashed ripe bananas (about 4 large) (500 ml)
– 1 tsp vanilla
– 1/2 cup shredded dried coconut
– Preheat oven to 350 F (180 C)
– Two 9- by 5-inch (2 L) metal loaf pans, lined with parchment or waxed paper, greased
– In a bowl, combine all flours, oatmeal, baking soda, and salt.
– In a large bowl, using electric mixer beat oil and sugar. Add eggs, one at a time, beating well after each addition. Add bananas and vanilla, beating well. Add flour mixture, beating just until smooth.
– Spread batter in prepared pans. Scatter shredded coconut on top of the batter.
– Bake in preheated oven for 60 to 65 minutes or until a tester inserted into center of cakes comes out clean. Let cakes cool in pans on racks for 15 minutes. Remove from pans and let cool completely on racks.
Source : Book 125 Best Chocolate Chip Recipes by Julie Hasson via Ienas Tsuroiya