Ingredients with Measurements:
- 2 cups cooked white rice
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
- 1/2 cup chopped strawberries
- 1/2 cup chopped pineapple
- 1/2 cup chocolate chips
- Whipped cream and maraschino cherries for topping
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a mixing bowl, whisk together the cooked rice, flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another mixing bowl, whisk together the mashed bananas, milk, vegetable oil, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the chopped walnuts.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Once the cake has cooled, spread the chopped strawberries and pineapple on top of the cake.
9. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until fully melted. Drizzle the melted chocolate over the fruit.
10. Top with whipped cream and maraschino cherries.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (175°C)
Serving size:
8 servings
Nutritional information:
Calories: 340
Total Fat: 19g
Saturated Fat: 5g
Cholesterol: 30mg
Sodium: 210mg
Total Carbohydrates: 41g
Dietary Fiber: 3g
Sugar: 22g
Protein: 6g
Substitutions for ingredients:
- Instead of white rice, you can use brown rice or quinoa.
- Instead of all-purpose flour, you can use whole wheat flour or gluten-free flour.
- Instead of granulated sugar, you can use honey or maple syrup.
- Instead of vegetable oil, you can use coconut oil or melted butter.
- Instead of walnuts, you can use pecans or almonds.
- Instead of strawberries and pineapple, you can use any fruit of your choice.
Variations:
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Use different types of chocolate chips, such as white chocolate or dark chocolate.
- Add a layer of sliced bananas on top of the cake before adding the fruit and chocolate.
Tips and tricks:
- Make sure the cooked rice is cooled before mixing it with the other ingredients.
- Use ripe bananas for maximum sweetness and flavor.
- Don't overmix the batter, as it can make the cake tough.
- Use a serrated knife to cut the cake for clean slices.
Storage instructions:
Store the leftover cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave the cake for 10-15 seconds to warm it up before serving.
Presentation ideas:
Serve the cake on a cake stand or platter and top with whipped cream and maraschino cherries.
Garnishes:
Whipped cream and maraschino cherries
Pairings:
Serve with a scoop of vanilla ice cream or a glass of cold milk.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, try adding more mashed bananas or a tablespoon of milk to the batter.
- If the cake is too moist, try reducing the amount of mashed bananas or adding a tablespoon of flour to the batter.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food. Keep the cake refrigerated and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
The banana split is a classic American dessert that originated in the early 1900s. It typically consists of a split banana topped with ice cream, chocolate sauce, whipped cream, and nuts.
Flavor profiles:
Sweet, chocolatey, fruity, nutty
Serving suggestions:
Serve the Banana Split Rice Cake as a dessert or a sweet snack.
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