Thursday, September 11

Japanese Banana Cake

The Japanese culinary catalog is full with wonderful sweets, cakes, and biscuits. In my opinion the Japan is one of the best recipe books and culinary adventures. If you ever have a chance to go, go..eat, enjoy, and learn. If you do not think your getting there any time soon or are missing flavors of your days spent there, here is a great way to experience those flavors. A wonderful breakfast cake, perfect for early mornings, afternoon tea, or brunch time.

Full time 1 hour (include cooling time)
Serves 8-16

The needs-

3 ripe bananas
2 eggs
1 cup pancake/baking mix (can be made with Gluten free mix)
1/3 cup sugar
1/3 cup butter, melted and cooled

The know-

Preheat oven to 350 and lightly coat 2-8" round cake pans with cooking spray or shortening.

In a medium mixing bowl mash bananas.

Add in sugar and eggs, mix just to combine.

Add in butter and mix just to combine.

Add in pancake mix and mix to combine.

Pour even amount into each pan.

Bake in oven 20-25 minutes or until center feels set when gently poked with finger.

Allow to cool in pan 5-8 minutes.

Flip out onto cutting board and allow to completely cool before serving.

The cake will be thinner than the word "cake" implies. But this is part of its charm, slice each cake into 8 wedges and cheers!

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