Banana Cake Ingredients
How to make Banana Cake
Prepare a loaf pan size of 8 x 17 x 6 cm. Cover the surface of the pan with baking paper. Set aside.
Soak eggs in lukewarm warm water for 2-3 minutes. Its function is to make the egg whites into a watered-down so that it will expand the maximum time in the shake. Make sure the water is not hot because it will make the eggs to mature.
Melt butter with a very small fire, do not melt the butter until boiling. If most of the butter has melted to just turn off the stove and shake the pot, hot pot conditions would make the perfect melt remaining butter. Pour the melted butter into a rather large bowl, let stand until slightly cooled.
Prepare a small bowl, put a banana. Mash bananas with a fork until it is destroyed, do not soften bananas with bananas in a blender because the texture will be lost. Set aside.
Prepare a mixing bowl, put the eggs that have been soaked in warm water and sugar. Beat at low speed until mixed well and then increase the mixer speed to be high and beat eggs and sugar until fluffy, thick and pale white. This stage is known as the ribbon stage, shaker sign when you lift the dough which fall still leaves a trail for a few seconds. If this stage has not been reached, beat back the dough until ribbon stage.
Enter the mashed bananas, stir gently with stirring technique behind until mixed well. Enter the sifted flour with the way the dough into egg-banana. Stir the batter with a spatula using the technique of stir behind. Do it slowly so as not to melt a lot of foam. The dough is formed thick and dense.
Pour about 1/4 of the batter into a bowl of melted butter, stir gently until mixed well. Add the remaining mixture into the butter mixture, stirring with a stirring technique turning slowly until well mixed.
Note: partially mixing the dough with melted butter mixed well for ease of butter in the dough. Oil tends to settle at the bottom of the dough and hard dough when mixed with stirring.
Pour the batter into the prepared pan. Bake for 20 minutes or until the surface looks hard and yellowish. Remove the pan containing cake, sliced lengthwise with a sharp knife cake surface. Perform this activity quickly. Then reinsert the cake into the oven and bake for 20 minutes until cooked cake. Maturity test cake with a stick, if no dough sticking the cake has been baked.
Remove from oven, let stand for a moment until the steam heat is lost. Remove the cake by pulling on baking paper hanging out. Let stand until cool. Remove the paper and cut the cake. Ready to eat. Super duper yummy!