Banana cake – Kue Pisang

Ingredients for 4 servings:

• 5 bananas, ripe
• 2 packets of vanilla sugar
• 5 eggs
• 200 g flour, gluten-free (e.g. chickpea flour)
• 5 tbsp cane sugar
• 25 g butter
• ½ tsp salt
• Butter for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

gluten-free

Mix the eggs, sugar, vanilla sugar, salt, and flour thoroughly until a light and airy batter forms. Cut the bananas into pieces and fold them into the batter. Grease a baking pan and pour the batter into the pan. Cut the butter into small pieces and spread it over the batter. Bake in a preheated oven at 175°C (top/bottom heat) for about 20-30 minutes until golden brown. The cake tastes delicious while still warm, but is also delicious cold. Chickpea flour tastes very “green” and floury when it’s not yet baked. This is why raw batter isn’t particularly tasty. However, this will disappear during baking. The skewer test (pierce the baked cake with a wooden skewer – if no batter sticks, the cake is done) is therefore also important to ensure that the cake is thoroughly baked.