Who hasn’t had an entire bunch of bananas go instantly ripe on them? On the islands, bananas are in season year round and I recommend the apple banana for this cake. This is a great kid friendly cake for the pickiest of eaters. I love to use this recipe for kids tea parties or a keiki’s first birthday luau! If you have a dairy intolerance just substitute the butter for your favorite frosting recipe. This is also a wonderful cupcake! If serving to kids under 1, please omit the honey!

Any quality loose Black Tea, Republic of Tea Ginger Peach, or  your favorite Chai Tea are all great pairings for adults. If hosting a kids tea party, Republic of Tea has a great line of little citizen teas. You can also serve with warm milk with a touch of honey and cinnamon. Aloha!

Cake:

2 cups brown rice flour

1 cup mochiko (sweet rice flour)

3/4 cup brown sugar

7 apple bananas or 4 bananas mashed

1/2 cup olive oil

2 eggs

2 tsp baking powder

2 tsp cinnamon

1 tsp allspice

pinch of salt

1 vanilla bean scraped out or a splash of vanilla extract

Preheat oven to 350

Grease Baking pan with butter and set aside. I use a 12″ oven safe skillet or 2 9″ cake pans. If making cupcakes, line your muffin pan and set aside. Combine all dry ingredients well and set aside. Mash sugar into the bananas and add oil and eggs. Add dry mix into wet and stir until just combined. Pour into  pan of choice and bake 23-27 min until toothpick comes out clean. Let cool completely before frosting.

Frosting:

1 cup slightly softened butter

1/3 cup raw honey

1 cup powdered sugar

pinch of cinnamon

Beat butter and honey on medium speed until smooth, slowly add in powdered sugar until you combined. Continue to beat until frosting becomes a little fluffy. Add cinnamon and enjoy!

Don’t forget the tea!