How to make Banana Cake

Ingredients

188 g butter

200 g castor sugar

Ingredients

200 g eggs about 4 eggs

250 g cake flour

2.5 g salt

6 g baking powder ,1 1/4 tsp

250 g banana flesh weight without skin

45 g chocolate

Directions

Arrangement

1. Attach the wire rush to the blender.
2. Cut the square of spread (around 250g/8oz) into six to eight pieces. Put the margarine into the blending dish.
3. Remove the skin and crush the banana with the back of the blade. Save a few bananas unmashed, and cut into forty thin cuts across. Hold them for embellishment. Keep the pounded and cut banana in the icebox.
4. Cut the chocolate to cuts daintily with the blade take after by cutting it again longwise. It will break into little bits of chips without anyone else.
5. Measure the measure of the cake flour, preparing powder, and salt.
6. Crack the eggs.

Make the cake

1. Cream the margarine and sugar together at fast.
2. Add the eggs to the blender and keep blending at fast until homogenous.
3. Scrape the side of the blending dish (and the base on the off chance that you can) with a delicate plastic spatula.
4. Add the pounded bananas. Blend at low speed.
5. Add the flour, salt, and preparing powder at low speed until there is NO noticeable flour and irregularities. When you arrive, quit blending.
6. Add the chocolates and blend well.

Panning and last touch

1. Line the cake container with heating paper. Apply some oil to the preparing paper and the sides of the heating skillet.
2. Pour the cake player into the container.
3. Smoothen the player with the spatula.
4. Arrange the banana pieces that we have held before at first glance for embellishment.
5. Bake in the preheated stove for a hour with both best and the base temperature at 175°C/350°F.

6.        Remove the cake from the cake container.

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