Reunion banana cake with pistachio cream

IMG_20180526_194324.jpg A friend is back in Accra after almost two years, and came for dinner last night. We sat on the balcony with cold beer, chatting and catching up. It was great. It was cool and breezy, as this is one of the two rainy seasons, and windy enough to keep  mosquitos at bay. This was dessert: a cake to use some over-ripe bananas, some leftover yoghurt from Indian takeway, and a reason to use up more crema di pistacchio brought from Rome: imagine a sweet spread like nutella, but with pistachios rather than hazelnuts and cocoa. So no spices, and more cake than banana bread. It was very nice, both with and without pistachio cream.

Friday was also African Union Day, a public holiday here in Ghana. It is the annual commemoration of the foundation of the Organisation of African Unity.  I walked to work, and passed the AU monument where they were setting up for some of the festivities of the day.


Next week I’ll go see our seamstress, to see what she has made: shorts for my husband, dress and skirt for me, all in local fabrics. That should be fun. Now, back to the cake!

Banana cake:
50 grammes butter, softened
125 grammes white sugar
2 medium eggs
1 tsp vanilla sugar
3 ripe bananas, peeled and mashed (mine were 137 grammes peeled)
175 ml yoghurt
280 grammes white wheat flour  (I think: to be honest, I forgot to take notes….)
1 tsp baking powder
1 tsp baking soda

Whisk everything together. Line base of a small baking tin (20×30 cm) with baking parchment, tip batter in. and bake at 180C for 25 minutes or so, until cake is golden and spring to the touch. I usually test with a wooden skewer. Maybe a pinch of salt on top next time.




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