Label
All
0
Clear all filters

Janni Kyritsis, Roberta Muir

Flourless banana cake

banner
Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Wild Weed Pie: A Lifetime of Recipes
Wild Weed Pie

By Janni Kyritsis and Roberta Muir

Published 2006

  • About

My business partner at MG Garage, Greg Duncan, loves bananas, so during the 5 years the restaurant was open, we did everything we could with them: soufflés and ice-creams, baked and caramelised. So what to do for his 50th birthday? I finally came up with this light, moist, flourless cake and served 50 small versions, each topped with a banana covered in pink jelly. You’ll need about 3 large bananas for this recipe - very ripe bananas are best. The cake is best eaten the day

Ingredients

Method

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


rob hindle
from United Kingdom

I needed to use up some very ripe bananas so it ticked that box, worked out fine but I would think about adding a secondary flavour maybe cardamom or a very cautious touch of anise.

Roberta Muir
Author
from Australia

Why not Rob? Janni's certainly a fan of cardamom, we have 2 recipes using it in the book: coffee, cardamom & hazelnut custards and also cardamom yoghurt pudding. I can certainly imagine a pinch of ground green cardamom in the banana cake! Glad those ripe bananas found a good use.

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title