There are different kinds of rice flours, but I use the rice flour from Thailand. It's similar to joshinko.
Preheat the oven to 180℃. Cut parchment paper to line a pound cake tin.
Mash the ripe bananas with the back of a fork, sprinkle with the lemon juice, and mix.
Put the rice flour, baking powder, and baking soda into a large bowl, and lightly mix together with a rubber spatula.
Add the mashed bananas, tofu, honey, and vanilla essence, and mix with a rubber spatula. Switch to a hand mixer and beat for about 2-3 minutes.
(If you have a food processor, you can simply combine all the ingredients in it and blend them together.)
Pour the batter from Step 5 into the cake tin, bake in an oven for about 40 minutes at 180℃. Cover with foil and bake for another 10 minutes. Check with a skewer, and if it comes out clean, it's done!
Remove the cake from the tin after it cools. This will prevent it from breaking apart.
Story Behind this Recipe
I wanted to make my favorite banana cake for a friend who is allergic to wheat. I tried various recipes, and finally came up with this delicious banana cake; so I posted the recipe. This cake uses the moisture of the tofu and banana, so there's no need for milk. You can also use maple syrup instead of honey, and kabocha squash instead of bananas.
In Step 5, if you use a hand mixer from the start, the rice flour will splatter. Mix the ingredients together with a rubber spatula first, then switch to a hand mixer. The baking time may vary depending on your oven. After 30 minutes, if the cake looks like the top is getting too brown, cover it with foil.