Banana Cake And What Flour Do You Use For Banana Cake

What flour do you use for Banana Cake?

Ingredients 200 grams of ripe bananas, mashed. 125 grams of butter. 80 grams of palm sugar. 175 grams of medium protein flour. 1 tsp baking powder. 1 tsp cinnamon powder. 2 eggs.

Why is Banana Cake Soggy?

In addition to bananas, the dose of flour also needs to be considered. If there's too much flour, the cookie dough may become tough and dry. Meanwhile, if the flour is too little, the banana cake will be mushy or tough.

Banana Cake What Banana?

The banana that is most often used to make this cake is the Ambon banana because it has a sweet taste, soft texture, and strong aroma, while the other type of banana that is suitable is the Barangan banana.

What Banana Bread Do You Use?

Use bananas that are ripe, as reported from the kitchn page, use bananas that are ripe or ripe to make banana bread. You can even use bananas with skin that has spots and has a soft texture.

Ingredients

5 eggs
180 g fine granulated sugar
1 tsp emulsifier
300-350gr bananas that are really ripe, mash them
250gr wheat flour
1/2 tsp baking soda
160 gr melted margarine

Method

1) Preheat oven on 180 and down on 190
2) Beat the eggs, sugar and emulsifier until thick white expands, lower the speed, add the bananas that have been mashed with the mixer again for a while until blended
3) Add flour little by little (flour, baking soda mix into 1 and sieve first) mixer on low speed until well blended
4. Enter the melted margarine, stir again with a spatula (don't let anything settle)
5) After it is completely smooth, pour it into a baking sheet that has been greased and sprinkled with flour (I use a 24cm diameter Tulban pan)
6) Oven for about 45 minutes (until cooked) adjust to each oven