Accra Banana Peanut Cake (Ghana)

Name: Accra Banana Peanut Cake (Ghana)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1 cake
Ingredients: 4 cups all-purpose flour; 1/4 cup cake flour; 4 teaspoons baking powder; 1 teaspoon salt; 1/2 teaspoon baking soda; 10 ounces butter or 10 ounces margarine; 2 1/2 cups sugar; 4 eggs, lightly beaten; 8 bananas, mashed; 1/2 cup peanuts, coarsely chopped; 1 teaspoon cinnamon

Submitted by lauralie41

"This recipe is from The African Cookbook and is a dessert recipe for The Zaar World Tour 2005 Game."

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photo by geeflow

Ready In:: 1hr
Ingredients:: 11
Yields:: 1 cake

ingredients

4 cups all-purpose flour
¹⁄₄ cup cake flour
4 teaspoons baking powder
1 teaspoon salt
¹⁄₂ teaspoon baking soda
10 ounces butter or 10 ounces margarine
2 ¹⁄₂ cups sugar
4 eggs, lightly beaten
8 bananas, mashed
¹⁄₂ cup peanuts, coarsely chopped
1 teaspoon cinnamon

directions

In a medium mixing bowl sift together the first five ingredients, set aside. Cream together the 10 ounces of butter with 2 cups of sugar in another medium mixing bowl. Lightly beat eggs and blend into creamed mixture, set aside.
In a large mixing bowl mash 8 bananas and add coarsely chopped peanuts. Alternately add sifted dry ingredients and creamed mixture to bananas and peanuts. Combine well and pour into greased 9 x 12 inch baking pan. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the middle comes out clean.
In a small mixing bowl, combine 1/2 cup sugar with 1 teaspoons cinnamon. When cake comes out of oven and still warm, sprinkle sugar and cinnamon mixture on top.

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Reviews

Im doing a report on Ghana in my school so I made this and Im bringing it in. ITS GREAT! definitely try making.

dudesRkool
this is amazing, i am doing a report on ghana this is very helpful!! thanks:)

Chef_FoReVeR
Very tastey and moist. I took Kate's comments to heart and halved the recipe. I really enjoyed this and am planning on taking it to an upcoming potluck. Thanks for a great treat.

chefwally
On flavor and final result after tinkering, this is a definite 5 star cake. But I do think the instructions need some modification. First, I halved the recipe and still had enough batter to fill a full sized bundt pan so I think that the 9 x 12 pan specified would be much too small for the full recipe. Second, my cake was not done in 30 minutes--in fact it required almost 50 minutes of baking and still the result was a very moist cake. Finally, because of personal preference, I did not add the peanuts to the batter, but rather mixed the chopped nuts, sugar and cinnamon with a touch of boiling water and used this as a kind of glaze to drizzle over the top of the finished cake--RAVES! Two people ate it while it was still a little warm; three people later in the day--all thumbs up! Thanks, Lori!

Chef Kate