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Banana Cake With Crunchy N'dizi and Banana Whipped Cream

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“Kenyans enjoy snacking on bananas covered with roasted peanuts, a treat they call crunchy n'dizi. They are best when eaten hot, right from the oven. In the recipe below I've called the n'dizi crunchy banana as it's the only way I could get the data base to recognize it as the heading for that portion of this recipe. This recipe was found on CookEatShare and has been posted for ZWT 7”
READY IN:
1hr 33mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350ºF. Butter and flour a 9-inch square baking pan.
  2. Combine the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
  3. In a large bowl, beat the butter, sugar, lemon zest, and vanilla with a mixer until fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the banana, and then the flour mixture into the batter, alternating with the yogurt, until blended.
  6. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until golden and a knife inserted in the center comes out clean.
  7. Let the cake cool in its pan for 10 minutes, then remove from the pan and set on a wire rack to finish cooling.
  8. N'Dizi.
  9. Preheat the oven to 400ºF.
  10. Warm a skillet over medium-high heat and add the banana rounds and water to the skillet, cover and let steam for 1 minute.
  11. Drain the liquid.
  12. Dip the banana rounds in melted butter, coat with chopped nuts and set on a baking tray.
  13. Bake for 4 minutes, then flip the rounds and bake for 4- 6 minutes until the peanuts are roasted.
  14. Banana Whipped Cream.
  15. Beat the cream, vanilla and confectioners' sugar until stiff peaks formand then fold in the mashed banana.
  16. To serve, cut the cake into squares and top with the Banana Whipped Cream and Crunchy N'Dizi.

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