Recipe Banana Roast Deliciuos and Soft

Banana Roast

Ingredients

Wheat flour which has a protein content is approximately 130 grams only.
Baking powder is still active about 0.5 small spoon.
baking soda is still active approximately as much as 0.75 small spoon.

The second ingredient

Banana ambon or a kind that has been really ripe for about 4 pieces.
Sugar approximately 150 grams to 200 grams. Depending on taste alone yes.
Vegetable oil is approximately 120 ml. Can be replaced also with liquid margarine.
Vanilla smooth or powder to taste or approximately as much as 1 small spoon.
Large medium size chicken egg about 2 pcs.

Additional topping material

Grate cheese to taste if likes.
2 pieces of sliced ambon banana for topping if you like.
Pieces of walnuts, chocolate chips, meisis or other to taste.

Method

1. First take the container and then enter the first ingredients such as flour, baking powder and baking soda and stir until well blended.
2. Sift the flour mixture until smooth and set aside.
3. Preheat the oven to a temperature of approximately 190 degrees with medium heat.
4. While waiting for a hot oven puree banana to be used until it’s really smooth, Can use a spoon or fork.
5. Take the container and then eggs and chicken eggs.
6. Beat the whisk of both ingredients until it is fully expanding and thick.
7. Pour the vegetable oil into the container and shake it back until it is completely flat and thick.
8. Add the mixture of starchy material and powder vanilla then stir until blended but not too long yes.
9. Add the mashed banana and then stir it with the spatula again until it is completely blended.
10. If you need to stir the denngan stir back way so that it is true evenly dough banana sponge.
11. Put the dough into a baking sheet that has been covered with bread paper.
12. Slightly beat or tap a pan so that no air is left on the baking sheet.
13. Enter into the oven and bake the banana cake until it is cooked or less for 3/4 hours.
14. If you want to give a piece of banana can be placed on it when the dough is half cooked.
15. Test by piercing the stick into the dough. If all the parts are ripe it can be removed.
16. Once cooked remove and chill before cutting and serving.