Rice cookers are really handy kitchen appliances. Not only can you whip up some sticky white rice like you would get from the local Japanese or Chinese restaurant, you can roast a chicken, cook stews and soups, bake cakes, more. If you don’t have an oven they can be a life saver. In Spain they don’t really eat steamed rice (local Chinese restaurants serve nasty oiled white rice that seems parboiled and don’t get me started on the “fried rice” but that is for another post) so they are sold as robot de cocina or multi-cooker. This is a quick and easy recipe you can whip up using those bananas that have gone brown and mushy. Thanks to the way the rice cooker traps the moisture the result is a moist coffee cake type cake.
3 bananas, brown
2 large eggs
Vanilla bean, scrape the seeds into mix. If not available vanilla extract about 1 tablespoons or 15 grams
1/3 cup or 75 grams room temperature butter
2/3 cup or 150 grams brown sugar
2 cups or 250 grams all purpose flour
2 teaspoons or 8 grams baking powder
1/2 teaspoons or 3 grams baking soda
Chopped walnuts optional but I like the crunchy texture
Streusel topping optional but is another way to add a nice crunch
In a large mixing bowl, mash the bananas. Beat in the eggs and butter until smooth. Add the vanilla. In a separate bowl combine the dry ingredients. Sift the dry ingredients into the banana mixture. Mix well and add the walnuts. Grease the bowl of the rice cooker. Add the cake batter. Now is the time to top with the streusel. Place in rice cooker. Cook until knife or skewer inserted into the center comes out clean. Note time will vary depending on type and size of rice cooker. You may need to run more than one rice cycle.