Island Banana Pound Cake
To eat is to live.
By cooking with energy, food builds the body and fills it with vitality.
Have you ever eaten an island banana?
In Tokyo, I have occasionally seen monkey bananas at slightly upscale supermarkets and department stores, but island bananas are about the same size as monkey bananas—they are small bananas.
When you go to markets or vegetable stands, you will find a wide variety of these island bananas.
Sharing them with relatives and friends every time we meet is also a common thing to do with island bananas! Perhaps they are a staple for gifts.
I wasn't used to the idea of receiving bananas in Tokyo, so it always makes me happy.
These island bananas are almost all sour while they are still yellow, so the key is to wait until the peel turns black and they are ripe before eating them.
At first, I wasn't used to it, and I often ended up eating them while they were still sour.
I made use of ripe island bananas to create a moist and gentle cake,
and it was exquisite, so I am recording it here.
Just mix easy-to-find ingredients and bake.
The power of the ingredients, the energy of the bananas, goes straight into the deliciousness of the cake 🍌
Let's enjoy the blessings of Okinawa even more deliciously ✨
Please try making it by combining it with your own energy 🍌
【Banana Rice Flour Pound Cake】
Pound cake made with bananas and rice flour
𓌉◯𓇋 Ingredients
★ 2-4 island bananas (mashed with a fork)
★ 2 eggs
★ 35g beet sugar (about 45g if you prefer it sweeter)
★ 40g rice oil
⭐︎ 100g rice flour (Mizuhochikara is recommended)
⭐︎ 20g almond flour
⭐︎ 3g baking powder
・Chocolate chips, nuts, etc., as you like
𓌉◯𓇋 How to make
① Put the ★ ingredients in a bowl and mix well.
② Once well mixed, add the ⭐︎ ingredients and mix further.
③ Once the powdery texture is gone, pour into a pound cake mold.
④ Bake in an oven preheated to 180°C for about 30 minutes.
※ Please adjust while watching the browning.
moist and gentle pound cake
using the natural sweetness of ripe bananas.
Simple to make with easy-to-find ingredients.
Let the ingredients shine — simply, softly.
𓌉◯𓇋 Ingredients
★ 2 -4 ripe bananas (mashed with a fork)
★ 2 eggs
★ 35g beet sugar (or 45g for a sweeter taste)
★ 40g rice oil
⭐︎ 100g rice flour (I used “Mizuhochikara”)
⭐︎ 20g almond flour
⭐︎ 3g baking powder
・Chocolate chips, nuts (optional)
𓌉◯𓇋
① Mix all ★ ingredients in a bowl.
② Add ⭐︎ ingredients and stir until the batter is smooth.
③ Pour into a pound cake mold (about 18cm).
④ Bake at 180°C (356°F) for about 30 minutes. Adjust the time by checking the color.