Wednesday, 29 July 2009
Banana peanut Cake from Ghana
I lived in Ghana for a number of years and bananas and peanuts were always available. This cake is an ideal way to use up ripe bananas that you have left over.
A more refined and lighter cake can be made using other nuts of your choice - macadamias are very good!
1 1/4 cups butter or margarine -- softened (butter is better!) 2 cups sugar 4 eggs -- beaten 4 1/4 cups white flour (brown also works)
1 teaspoon salt 4 teaspoons baking powder 1/2 teaspoon baking soda 8 bananas -- mashed 1/2 cup peanuts -- coarsely chopped 1/2 cup sugar 1 teaspoon cinnamon In a large bowl, cream together the butter and sugar. Add the eggs and beat to combine. In a separate bowl, stir together the flour, salt, baking powder, and Baking soda. Stir the flour mixture into the butter mixture alternately with the bananas and peanuts. Pour the batter into the prepared loaf tin and bake for 30 minutes, or until a wooden skewer inserted in the center comes out clean. Remove from the oven and allow to cool on a wire rack. Stir together the 1/2 cup sugar and cinnamon. Sprinkle the sugar mixture over the top of the cake as soon as you remove it from the oven.