Bakels
Baking ingredients since 1904

BANANA CAKE

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Cakes and Muffins - Apple, Banana, Lemon & Apricots Cakes
Recipe No:  R210o
Group  Ingredient KG
1 FINO SPONGE MIX 3.000    44.5%
Sugar 0.100    1.5%
Bicarbonate of Soda 0.015    0.25%
Butter or MORAH CAKE 0.650    10%
P3 0.090    1.5%
 
2 Eggs 0.850    12.5%
Water 0.750    11%
APITO BANANA PASTE 0.150    2.25%
 
3 COLSET 0.300    4.5%
 
4 Bananas (mashed) 0.800    12%
  Total Weight 6.705
Method:  1. Soften the Butter or MORAH CAKE but do not melt.
2. Add remaining Group 1 ingredients and blend on second speed until a fine crumbly mixture forms.
3. Add one third of Group 2 and mix on second speed for 1 minute.
4. Scrape down and add the remaining two thirds of Group 2 over a period of 3 minute on slow speed.
5. Scrape down thoroughly and mix on second speed for 3 minutes.
6. Blend in Group 3 on slow speed.
7. Scrape down.
8. Finally add Group 4.
9. Oven temperature 175°C.
Notes:  For best results the bananas must be ripe.
  Recipe percentages are on total batter / mix weight (100%)