Accra Banana Peanut Cake (Ghana)
This recipe is from The African Cookbook and is a dessert recipe for The Zaar World Tour 2005 Game.
- Ready In:
- 4 cups all-purpose flour
- 1⁄4 cup cake flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 10 ounces butter or 10 ounces margarine
- 2 1⁄2 cups sugar
- 4 eggs, lightly beaten
- 8 bananas, mashed
- 1⁄2 cup peanuts, coarsely chopped
- 1 teaspoon cinnamon
- In a medium mixing bowl sift together the first five ingredients, set aside. Cream together the 10 ounces of butter with 2 cups of sugar in another medium mixing bowl. Lightly beat eggs and blend into creamed mixture, set aside.
- In a large mixing bowl mash 8 bananas and add coarsely chopped peanuts. Alternately add sifted dry ingredients and creamed mixture to bananas and peanuts. Combine well and pour into greased 9 x 12 inch baking pan. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the middle comes out clean.
- In a small mixing bowl, combine 1/2 cup sugar with 1 teaspoons cinnamon. When cake comes out of oven and still warm, sprinkle sugar and cinnamon mixture on top.
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On flavor and final result after tinkering, this is a definite 5 star cake. But I do think the instructions need some modification. First, I halved the recipe and still had enough batter to fill a full sized bundt pan so I think that the 9 x 12 pan specified would be much too small for the full recipe. Second, my cake was not done in 30 minutes--in fact it required almost 50 minutes of baking and still the result was a very moist cake. Finally, because of personal preference, I did not add the peanuts to the batter, but rather mixed the chopped nuts, sugar and cinnamon with a touch of boiling water and used this as a kind of glaze to drizzle over the top of the finished cake--RAVES! Two people ate it while it was still a little warm; three people later in the day--all thumbs up! Thanks, Lori!