Banana Cake Recipe from Vorovoro, Fiji

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Photo by Amy Briden

Bula! to all those fellow cake eaters out there. Time to get your chef hats on and your whisks whipping.

Banana Cake (China Keke)

Serves 20+.  This cake is perfect if you have a few squishy bananas and they need using up!

Ingredients:

• 2 cups sugar
• 4 table spoons butter
• 4 eggs
• 5 cups of self raising flour (If you only have plain flour, use that with 5 teaspoons of baking powder)
• 1 ½ cups of milk or coconut milk
• 4 bananas (Picked from your very own banana tree!)

Method:
Beat the sugar and butter together until soft. Then beat in the eggs, one at a time until the sugar is dissolved and the mixture is fluffy. Next add the flour, little by little to make a very soft dough.
Mash the bananas and stir these into the mixture. Then add the milk and mix all together. Grease the cake tray and then pour in the goo…and of course, to make washing up easier, you must lick the bowl!
Pre-heat the oven to a moderate heat. Bake for 45 minutes…and to bring more essence to the cake, add tasty icing for that mouth watering bite!

Easy Icing

Ingredients:

• 7 tablespoons of Icing Sugar
• 3 tablespoons Butter

Method:

Mix together!  When the cake is baked and smelling delicious, leave to cool. Then spread the icing sugar thickly (very important) all over the cake! Scrummy!

“Myself, I decorate with hundreds and thousands and to make it colourful, I decorate with flowers and banana leaves, you know the ones. Yes, it’s like that!”

- Head Chef, Vale ni Kuro