Rice Flour Banana Cake
米粉バナナケーキ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This little banana cake is one of our preschool snacks (oyatsu) that also happens to be free of egg, dairy and wheat, so every child at the table can have the same thing. Ripe mashed banana does most of the sweetening and keeps the crumb moist, while rice flour gives it a light, slightly chewy texture that children love. There is no whisking or creaming involved - just stir the batter together in one bowl, pour it into cups and bake.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 45 grice flour
- 49.5 gbanana
Seasonings
- 1.8 gbaking powder
- 36 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- 10.5 gsugar
- 15 gvegetable oil
About the Japanese ingredients in this recipe
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
Directions
- 1
Mash the banana, then add the soy milk and sugar and mix until the sugar has fully dissolved. Add the oil and mix until it emulsifies and everything comes together smoothly.
- 2
Add the rice flour and baking powder and mix with a rubber spatula until no dry flour remains.
- 3
Pour the batter from step 2 into cups and bake in a 180°C (350°F) oven for about 15 to 20 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 406.5 kcal | 813 kcal | 406.5 kcal |
| Protein | 4.5 g | 9 g | 4.5 g |
| Fat | 16.8 g | 33.6 g | 16.8 g |
| Carbohydrates | 60.8 g | 121.5 g | 60.8 g |
| Fiber | 1.4 g | 2.7 g | 1.4 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 60 mg | 120 mg | 60 mg |
| Iron | 0.6 mg | 1.2 mg | 0.6 mg |
| Potassium | 331.5 mg | 663 mg | 331.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 406.5 kcal | 4.5 g | 16.8 g | 60.8 g | 1.4 g | 0.3 g | 60 mg | 0.6 mg | 331.5 mg |
| 1 adult serving | 813 kcal | 9 g | 33.6 g | 121.5 g | 2.7 g | 0.6 g | 120 mg | 1.2 mg | 663 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
