Accra Banana Peanut Cake Food

ACCRA BANANA PEANUT CAKE (GHANA)

Steps:

• 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.

AFRICAN BANANA PEANUT CAKE

Steps:

• Preheat oven to 350.
• Combine flour, baking powder, salt and baking soda.
• Cream butter and sugar until light and fluffy. Beat in eggs.
• Add dry ingredients alternately with mashed bananas just until combined.
• Stir in 1/2 of the peanuts.
• Scrape batter into silpat loaf pan (or greased).
• Sprinkle top evenly with remaining peanuts.
• Bake 60-65 minutes or until toothpick comes out of center clean.
• Cool in pan on wire rack for 10 minutes. Turn out of pan to finish cooling.
• Wrap in plastic or foil. Best if served the next day.

AFRICAN BANANA PEANUT CAKE

Steps:

• Combine flour, baking powder, salt and baking soda.
• Cream softened butter and sugar until light and fluffy; beat in eggs.
• Add dry ingredients alternately with mashed bananas just until combined; stir in ½ cup chopped peanuts.
• Scrape batter into well-greased 9" x 5" loaf pan; sprinkle top evenly with remaining chopped peanuts. Bake in 180C oven 60 to 65 minutes or until skewer inserted in center comes out clean.
• Cool in pan on wire rack for 10 minutes; turn out of pan and cool completely.
• Wrap in plastic wrap or foil. Cake is best if served next day.

ACCRA BANANA PEANUT CAKE

Steps:

• In a large bowl, cream together the butter and sugar. Add the eggs and beat to combine. In a separate bowl, stir together the flour, salt, baking powder, and baking soda. Stir the flour mixture into the butter mixture alternately with the bananas and peanuts.
• Pour the batter into the prepared pan and bake for 30 minutes, or until a wooden skewer inserted in the center comes out clean. Remove from the oven and allow to cool on a wire rack.
• Stir together the 1/2 cup of sugar and cinnamon. Sprinkle the sugar mixture over the top of the cake as soon as you remove it from the oven. Makes 1 - 9x13 cake.

BANANAS GHANA

Steps:

• Preheat oven to 350 degrees.
• Combine 1/4 cup of sugar with cinnamon in a shallow bowl. Roll banana pieces in cinnamon sugar and place in a 9 inch ovenproof dish.
• Mix orange juice and brandy together and pour into dish with the bananas.
• Bake 20 minutes, periodically basting the bananas with the juice.
• Remove bananas from oven and sprinkle either coconut or peanuts on top.
• If you like, mix together the sour cream and tablepoon of sugar. Serve on side as an optional garnish.

GHANAIAN PEANUT BALLS ( AFRICAN )

Steps:

• Set oven to hot 400 degrees.
• Work the peanuts thru the fine blade of a grinder.
• Sift the salt with the flour.
• Cream the butter and beat in the confectioners sugar until soft and light fluffy, add in the vanilla.
• Stir in the sifted flour and the peanuts.
• Shape the dough into walnut sized balls, and set onto an ungreased parchment lined baking sheet and place a piece of slivered almond standing up on each ball.
• Bake in the preheated oven ten to twelve minutes or until the balls are just beginning to turn golden brown.
• Transfer to wire rack and cool completely.
• Store in an air tight tin for up to one week.