Discover what banana cake, pumpkin oil ice cream and living your best life have in common? In this episode of Sailing With Thankfulness, Kerry demonstrates a delicious banana cake creation and drops a hint on how to live your best life.
Episode Notes
Banana Crumble Cake/Pudding Recipe
Ingredients:
4 medium bananas
1/2 cup butter, melted
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon baking soda
1 1/2 cups all purpose flour
optional - 1/2 cup chopped walnuts
optional - 1/2 cup chocolate chipsCrumb Topping
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup butter, melted
1 cup all-purpose flour
1 cup muesli Instructions
If using an oven: Preheat oven to 350°F. Place cupcake liners in a muffin tin or line a cake tin. Set aside.
If using the Rice Cooker :
In the rice cooker, melt 1/2 cup butter. Add 1 cup of sugar. Mix together. Set aside.
In a medium saucepan, mash the bananas. Then add 2 eggs, 1 teaspoon of Vanilla and 1 teaspoon of cinnamon.
Pour the banana mixture into the rice cooker and mix both together.
Next mix in the flour and baking soda until mixed well.
Fold in the walnuts or chocolate chips if desired. Set aside until the crumb topping is ready.
To prepare the crumb topping.
In the saucepan, melt the butter.
Add the crumb topping ingredients: white sugar, brown sugar, muesli and flour. The mixture should form large crumbs. Let it cool.
Crumble the crumb mixture on to the top of the Banana cake.
Turn on the Rice cooker. It will need a few cycles to cook through completely. When it turns itself off – let it cool and then turn it back on.
Special note: The lid may develop condensation. I wiped it with a tea-towel to avoid moisture running into the cake and making sections soggy.
If baking in the oven: Bake for 30 minutes, or until the muffins/cake is set and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the rice cooker for 10 minutes, run a knife around the outside and then place a dinner sized plate over the top and turn it upside down onto the plate. Put another plate on the underside to turn it back up the right way.
Serving it warm is delicious, especially serving it with vanilla ice cream.
Or keeping it in the fridge and allowing it to go cold, also makes it taste great!
Notes: Because it is such a moist cake like pudding, I would recommend it be kept in the fridge so it doesn’t go mouldy from the moisture. Store in the fridge for up to 3 days.
