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International Desserts for the Winter Olympics: Indonesian Banana Cake

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As the eyes of the world turn to the Sochi 2014 Winter Olympics and we witness some of the finest athletes in the world compete in their chosen sport, there is no need to be watching on an empty stomach! As the world gathers in Sochi, Russia, we bring the world together in the kitchen and celebrate international diversity with some classic world famous desserts!

First of all, this is not a banana bread. This is nothing even like a banana bread. There isn't even a resemblance to a banana bread (aside from the banana's).This is an Indonesian cake, loaded with banana's (a pound worth), laden with coconut milk and held together with eggs -- there is no flour in this recipe!

I first tasted this incredible cake in Sumatra. It was served to me with the darkest, strongest coffee I have ever sipped. The minute my fork entered the cake, I knew I was in for something special. As I looked at the piece about to enter my mouth, I saw the texture. Pure banana! When that piece settled upon my tongue, the hint of coconut captured my mouth. By the time I swallowed, I saw angels.

This cake epitomizes the magic of Indonesia and the beauty of its people.

Ingredients needed to make Indonesian Banana Cake (makes 1 cake):

  • 1 pound bananas, peeled and mashed
  • 6 eggs, beaten
  • ¾ cup sugar
  • 2 cups coconut milk
  • 1 tsp. vanilla

Steps:

  1. Pre-heat oven to 350. Line the bottom of an 8-inch cake pan with parchment paper.
  2. In a large bowl whisk the mashed bananas and the eggs until smooth.
  3. Whisk in the sugar, coconut milk and vanilla until you have a batter.
  4. Pour the batter into the prepared cake pan.
  5. Place in oven and bake 45 minutes or until a tester comes out clean.
  6. Remove from the oven and let cool in pan 10 minutes.
  7. Remove from the pan and let cool on a rack.

The internationally bestselling cookbook from Chef Larry Edwards, "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals," is now in it's third printing and available worldwide in both hard cover and e-book versions. The paperback version will be released March 4, 2014.

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