Bananas left for a while～perfect for making something special～
Banana 180g
Cake flour 180g
Eggs 2
Milk 25g
Powdered sugar 25g
Brown Sugar: 8 g
Salt: 1 g
Butter: 50 g
Baking Powder: 5 g
Cut the butter into small pieces to facilitate melting without excessive temperature.
Melt the butter over low heat. When a small amount of solid remains, turn off the heat and allow it to melt gradually using residual heat. Set aside.
Mix the cake flour and baking powder evenly, then sift.
Mash the bananas into a puree.
Add powdered sugar, brown sugar, and salt to the banana puree. Pour the milk into the mixture and stir vigorously until evenly combined. Add two eggs and whisk quickly until thoroughly blended. After the previous ingredients are evenly mixed, pour in the cooled melted butter and continue stirring until fully incorporated. Avoid any separation of oil and liquid. Sift in the flour and baking powder, mixing until just combined with no lumps remaining. Brush the baking pan with the remaining butter from the saucepan. Pour the batter from a height into the pan; a continuous, steady stream indicates the batter is well mixed. Place a cloth underneath and tap the pan firmly to release air bubbles. Preheat the oven to 180°C for 10 minutes.Place the batter in the center of the middle rack and bake at 170°C for 15 minutes. Score a line across the surface with a knife to allow steam to escape, then close the oven door and continue baking.
The cake will gradually rise. Total baking time is 35 minutes at 170°C. The final crack will become quite large. Lay the cake on its side and let it cool. Once cooled, it is ready to be sliced and enjoyed. The texture is excellent, and it makes a good breakfast. Sliced cake pairs very well with coffee.
