Monthly World Food Feature: Fijian Banana Cake Recipe. I visited Fiji in 2008 and I can tell you from experience: A party without banana cake in Fiji is like no party at all.
And since the locals party quite often, I ate a LOT of banana cake. This is, of course, no complaint at all…
I love to share this recipe with you, but only if you promise to make it for the 20+ people it’s meant to be for. No eating alone!
Share your cake Fiji-style.
Banana Cake Recipe (‘China Keke’)
What do you need?
- 2 cups sugar
- 4 table spoons butter
- 4 eggs
- 5 cups of self raising flour (or plain flour with 5 teaspoons of baking powder)
- 1 ½ cups of milk or coconut milk
- 4 bananas
What to do?
- Pre-heat the oven to a moderate heat (on the island we had a stone oven with no temperature reader on it, but I would say about 180°C / 160 °C (fan) or gas mark 4)
- Beat the sugar and butter together until soft
- Beat in the eggs (one at a time) until the sugar is dissolved and the mixture is fluffy
- Add the flour (little by little) to make a very soft dough
- Mash the bananas and stir these into the mixture
- Add the milk and mix all together
- Grease the cake tray and then pour in the mixture
- Bake for 45 minutes
- Mix together 7 tablespoons of Icing Sugar and 3 tablespoons butter
- When the cake is baked and smelling delicious, leave to cool
- Then spread the icing sugar thickly (very important) all over the cake
Fijian banana cake is Totoka (very good) with a cup of tea with milk