Chardonnay, late harvest
A fruity, late harvest Chardonnay perfectly matches the creamy texture of the bananas in this dish, while the wine’s acidity provides a nice counterpoint to the sweetness.
In a large bowl, mash bananas by hand using a fork until smooth.
Melt butter in a small saucepan over medium heat. In a separate large bowl, mix together sugar, eggs, vanilla bean seeds, and melted butter.
In a small bowl, mix together flour, baking powder, baking soda, and salt.
In a large bowl, mix together banana mixture, egg mixture, and flour mixture. Pour everything into a rice cooker and cook on high heat for approx. 10 – 12 min. and then cook on low heat for an additional 60 – 90 min. until a wooden skewer comes out clean.
Let cake cool. Then, transfer to a plate for serving, sprinkle with confectioner’s sugar, and garnish with banana slices.