INGREDIENTS:

• 7 Tbsp (100 g) Golden Fiesta Canola Oil   
• 1 cup white sugar, below rim (195 g)
• 3 pc (190 g) eggs

• 2/3 cup (180 g) peeled overripe banana
• 1 tsp vanilla flavor
• ½ cup UFC Coconut Cream

• 1 ¼ cup all-purpose flour (200 g)
• 1 tsp baking soda
• 1 ½ tsp baking powder (optional)
• ¼ tsp UFC Iodized Salt

PROCEDURE:

Mixing

1. Combine oil, sugar and eggs. Beat well for around 4 minutes until well blended.
2. In a separate bowl, mash banana with vanilla. Add to egg mixture.
3. Add UFC Coconut Cream. Mix for another 2 minutes.
4. Sift dry ingredients. Add to the wet mixture, then fold mixture until well mixed.

 Cooking

1. Brush bottom and sides of rice cooker pot with oil. Pour mixture in. Cover.
2. Plug rice cooker and press “cook.” Set timer for 45 – 55 minutes. Do not open the pot during the entire cooking time to ensure cake evenly cooks.
3. For standard rice cooker, press “cook” every 8 – 10 minutes for 4 – 5 cycles until the cake is cooked with its top set but still moist.

Notes

• For standard rice cookers, setting will automatically switch to “warm” every 6 minutes, pressing cook every 8 – 10 minutes continues cooking while preventing the bottom from burning.
• To test if cooked, insert a knife or toothpick into the center of the cake. It should come out clean with a few moist crumbs.

4. Once cooked, unplug rice cooker. Leave covered for a few minutes for the steam to make it easier to remove the cake. Scrape sides of pot to loosen. Flip upside down onto a plate. Cool and serve.