Snap, Travel and Pop

Whilst we were staying at Camp Bongkud we learnt how to make gluten free steamed banana cake. With a prep time of just 10-15 minutes the process is quick and easy so here goes the 2nd ‘how to’ guide. 

Ingredients you will need:

• 4 English bananas (I specify English as we used Malay bananas which are about the size of your thumb) 
• 2 heaped spoonfuls of rice flour 
• 1 heaped teaspoon of bicarbonate of soda

Optional extras: coco powder/almonds/anything you desire

Equipment:

• Large saucepan and lid
• Metal baking tin that will comforatably fit in the saucepan 

Step one – Peel the bananas and mash them inside the baking tin

If you decided to use any of the optional extras mix them all in now. 

Step two – Add the rice flour and stir 

Step three – Add the bicarbonate of sofa and mix again 

Step four – Fill the saucepan halfway with boiling water (the baking tray will be going in here so bear that in mind with water quantity) 

Step five – Add the baking tin to the pan of boiling water, put the lid on top and leave for 45 minutes – 1 hour 

Step six – Remove the baking tin from the saucepan – your cake should look like this 

Easy peasy!

Best enjoyed warm 😋