Banana Pancake

Ingredients:
  • Cooking spray
  • 1 piece of banana leaf (5 x 4 inches)
  • 1 1/4 cups rice flour
  • 1 1/4 cups glutinous rice flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup mashed, very ripe bananas (2 to 3 medium bananas)
  • 3/4 cup unsweetened coconut milk, shaken and stirred well
  • 1/2 cup unsalted butter (4 oz), melted
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature

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Procedure:
  • Preheat oven to 345 F cover a 9 x 5-inch loaf pan with cooking spray; set aside.
  • Using scissors, cut a 12 x 4-inch strip from the piece of banana leaf, cutting parallel to the center rib of the leaf. Cut the remaining part of the banana leaf into 3 strips (30 x 8 inches), cutting parallel to the veins of the leaf.
  • Lay 3 inches wide banana leaf strips crosswise over the bottom and sides of the loaf pan, overlapping as necessary to completely cover the bottom of the pan. Make sure the ends of the leaves extend over the sides 1 to 2 inches. Place the remaining strip of banana leaves along the bottom of the loaf pan and halfway up the shorter sides. Set the pan aside.
  • Whisk together the flours, baking powder and salt in a medium bowl. Whisk sugar, bananas, coconut milk, butter, vanilla and eggs in a large bowl until blended. Add flour mixture to sugar mixture; beat until blended. Pour mixture into prepared pan; spread into an even layer.
  • Bake in preheated oven until banana bread is golden brown and top springs back when lightly pressed, 1 hour 10 minutes to 1 hour 20 minutes, covering loosely with foil during the last 20 minutes of baking to prevent over browning. Cool completely in the pan on a rack, 2 hours and 30 minutes to 3 hours. Carefully remove the bread from the pan using banana leaves as handles. Slice banana bread and serve on banana leaves.

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