Banana split cake recipe, with banana, chocolate, and strawberry batters.

INGREDIENTS:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup butter
• 1 1/2 cups sugar
• 4 eggs
• 1/2 cup mashed banana, about 1 large ripe banana
• 1/2 cup sour cream
• 1/2 cup milk
• 1 teaspoon vanilla
• 1/2 cup strawberry preserves
• red food coloring
• 1/2 cup instant cocoa (sweetened)

PREPARATION:

• Grease and flour a 10-inch Bundt pan or fluted tube pan; set aside.
• Stir together flour, baking powder, baking soda and salt; set aside.
  
• In large mixing bowl, beat butter on medium speed until light, about 30 seconds.
  
• Add sugar and beat until light and fluffy.
  
• Add eggs, one at a time, beating well after each addition.
  
• In medium bowl, mash banana.
• Add sour cream, milk and vanilla; stir to combine.
  
• Add dry ingredients alternately with banana mixture to creamed mixture; beat well after each addition.
  
• Reserve 2 cups batter in 2 bowls -- 1 cup of batter in each bowl.
  
• Stir strawberry preserves and food coloring into 1 cup of the reserved batter.
• Stir instant cocoa mix into the other cup of reserved batter.
  
• Spoon half of the plain banana batter into pan. Top with strawberry batter.
  
• Spoon more plain batter over this. Top with cocoa batter.
  
• Bake at 350° for 60 to 70 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
  
• Cool for 10 minutes on a wire rack, then remove from pan to cool completely.
  
• Sift powdered sugar over cooled cake, or drizzle with a chocolate or vanilla glaze.
  
• Serve with vanilla ice cream and sauce, if desired.

Ingredients

• 2 cups sifted cake flour, plus more for dusting

• 1/2 teaspoon baking powder

• 1 teaspoon freshly grated nutmeg

• 1/2 teaspoon ground cloves

• 4 teaspoons ground cinnamon

• Pinch of kosher salt

• 1-1/2 cups unsalted butter (3 sticks), at room temperature, plus more

for greasing

• 1-2/3 cups granulated sugar

• 4 large eggs, at room temperature

• 3 large egg yolks, at room temperature, lightly beaten

• 2 teaspoons vanilla extract

• 1 tablespoon powdered sugar (optional)

Method

• Position a rack in the middle of the oven and preheat the oven to 325 degrees. Grease and lightly flour a 9-inch tube pan with 3-1/2-inch sides (or, my preference, use a nonstick pan of the same size but don’t grease and flour it).
  

• Resift the flour along with the baking powder, nutmeg, clove, cinnamon and salt into a bowl.
  

• In another bowl, using an electric mixer on high speed, beat the butter until it’s soft and very pliant, about 1 minute (or 4 to 6 minutes by hand with a wooden spoon). Gradually add the granulated sugar and beat on high speed until the mixture is pale and fluffy, 3 to 5 minutes (or 6 to 8 minutes by hand).
  

• One at a time, add the 4 whole eggs and beat on high speed until the mixture is light and fluffy, about 2 minutes (or 5 minutes by hand).
  

• Add the flour mixture to the butter mixture in 3 equal parts, beating on low speed or stirring with the wooden spoon until the batter is smooth and the flour is well combined with the butter mixture. Add the egg yolks and vanilla and continue to beat or stir until they’re well mixed into the batter.
  

• Pour the batter into the prepared pan, smoothing the surface. Place on the middle oven rack and bake until a toothpick inserted into the thickest part of the cake comes out clean, about 1 hour (though I’d recommend checking it after 45 minutes).
  

• Remove the pan from the oven and let the cake cool in the pan on a wire rack for 10 minutes. If necessary, carefully run a thin knife around the perimeter and the inner rim of the cake to help loosen it from the pan. Invert the pan onto the rack and lift it off of the cake. Turn the cake right side up and let it cool on the rack.
  

• Transfer the cake to a serving platter. Using a fine-mesh sieve, dust the top with powdered sugar, if desired. Slice into wedges, and serve this aromatic Indonesian Spice Cake with a cup of hot tea!

Beef Satay

Ingredients:

• 300 gr beef

• 5 shallots

• 2 spoons of sweet soy sauce

• 1 spoon of vegetable oil

• 1 lime

• salt and pepper.

Direction:

• Slice beef into bite sized pieces, slice shallots
• Mix everything evenly
• Put beef in skewers
• Barbecue in medium heat until desired level (medium rare recommended).

Pisang Goreng (Banana Fritters)

Yield: 2 servings 

Ingredients

• 4 Eggs 

• 12 T Flour 

• 4 Ripe bananas 

• Oil for deep frying 

• Cinnamon sugar

Directions

-  Slightly beat eggs and mix with flour and half cup water. 
-  Mash bananas with fork and mix thoroughly with flour and egg mixture. Deep-fry banana and     flour mixture by the tablespoonful in hot oil until golden brown. 
-  Drain on absorbent paper and dust with cinnamon sugar.