Papuan Banana Cake is a traditional Papuan (from Papua New Guinea) recipe for a classic banana-based cake with a chocolate coconut milk topping that's typically served for breakfast. The full recipe is presented here and I hope you enjoy this classic Papuan version of: Papuan Banana Cake.
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This is a breakfast cake that's prepared all over the island of Papua (both Indonesian Papua and Papua New Guinea).
Ingredients:
2 very ripe bananas, mashed
50g vegetable shortening
150g sugar
1 egg
1 tsp vanilla
4 tbsp buttermilk
90g flour
½ tsp baking soda
Pinch salt
4 tbsp chopped nuts (optional)
For the icing:
125g dark chocolate, chopped (or use chocolate chips)
120ml full-fat coconut milk
Method:
Pre-heat your oven to 180°C.
Cream together the shortening and sugar until pale and fluffy.
Add the eggs, one at a time, beating thoroughly to combine after each addition. Once the eggs have been added mix in the vanilla and banana.
Combine the dry ingredients in a separate bowl.
Add the dry ingredients and the butter milk to the beaten egg mixture, alternating them as you add (starting and ending with the dry ingredients). Mix until well blended, but don't over mix (you want the dry ingredients just moistened).
Stir in the nuts, if using then turn the batter into a greased springform cake tin. Transfer to the centre of your pre-heated oven and bake for 35–40 minutes, until the cake is springy to the touch and a skewer inserted into the centre emerges cleanly.
If you are going to decorate the cake, place the chocolate in a mixing bowl. Pour the coconut milk into another bowl and microwave for about 2 minutes, or until just boiling (stir every 30 seconds or so to prevent scalding).
Pour the coconut milk over the chocolate, stirring until the chocolate has dissolved then set aside to cool for about 10 minutes.
Stir the chocolate mixture gently during the cooling time.
Now beat the mixture until smooth then spread over the top of the cake, letting some drizzle down the sides.
Set aside to cool completely before slicing and serving.
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