Ingredients
- 185 g butter
- 200 g castor sugar
- 200 g eggs, about 4 eggs
- 250 g cake flour
- 2.5 g salt
- 6 g baking powder, ,1 1/4 tsp
- 250 g fully ripe, sweet banana flesh, weight without skin
- 45 g chocolate
Instructions
Preparation
- Attach the wire whisk to the mixer.
- Cut the butter into six to eight pieces. Put the butter into the mixing bowl.
- Remove the skin and mash the banana with the back of the knife. Reserve some bananas unmashed, and cut into forty thin slices crosswise. Reserve them for decoration. Keep the mashed and sliced banana in the refrigerator.
- Cut the chocolate to slices thinly with the knife follow by cutting it again lengthwise. It will shatter into tiny pieces of chips by itself.
- Measure the amount of cake flour, baking powder, and salt.
- Crack the eggs.
Make the cake
- Cream the butter and sugar together at high speed.
- Add the eggs to the mixer and continue mixing at high speed until homogenous.
- Scrape the side of the mixing bowl (and the bottom if you can) with a soft plastic spatula.
- Add the mashed bananas. Mix at low speed.
- Add the flour, salt, and baking powder at low speed until there is NO visible flour and lumps. Once you get there, stop mixing.
- Add the chocolates and mix well.
Panning and final touch
- Line the cake pans with baking paper. Apply some oil to the baking paper and the sides of the baking pan.
- Pour the cake batter into the pan.
- Smoothen the batter with the spatula.
- Arrange the banana pieces that we have reserved earlier on the surface for decoration.
- Bake in the preheated oven for sixty minutes with both top and the bottom temperature at 175°C/350°F.
- Remove the cake from the cake pan.
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