Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Banana mixture
Cake mixture
Utensils
One loaf tin (approx. 25 cm), lined with baking paper
How it's done
Banana mixture
Place the butter, sugar and salt in a bowl, mix using the whisk attachment on a mixer. Whisk in the eggs and continue to beat until the mixture becomes lighter in colour. Mash the bananas with a fork, add with the milk and mix in.
Cake mixture
Combine the flour, baking powder and baking soda, mix into the batter. Add 200 g of rhubarb, mix. Transfer the cake mixture to the prepared tin. Distribute the remaining rhubarb with the macadamia nuts on top, press down slightly.
To bake
Approx. 55 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
| Shelf life: | Wrap in cling film and keep for approx. 3 days. |
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