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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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bananas, coconut, 5 spice make for a differently delicious banana cake. A niice ending for an Asian meal Ingredients:
3 eggs |
1 cup (250 ml) sugar |
3/4 cup (180 ml) cream |
1 1/2 cups (375 ml) flour, sifted |
4 lbs (2 kg) very ripe bananas, peeled and slightly mashed |
1 1/2 cups (375 ml) coarsely chopped nuts |
1 cup (250 ml) grated coconut |
1 tsp (5 ml) chinese five-spice powder |
available in finer supermarkets and asian specialty shops |
Directions:
1. Beat the eggs and sugar together until thick and pale.
2. Add the cream and stir to combine.
3. Add the flour, bananas, nuts, coconut, and five-spice powder and stir just enough to combine the ingredients.
4. Pour into two greased and floured 8-inch (20 cm cake pans and bake in a preheated 350F (180C) oven for about 1 hour, or until the top is golden brown.
5. Serve warm or at room temperature and with an Asian style of canned or fresh fruit on the side
6. Makes two 8-inch (20 cm) cakes.
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