CHOCO-BANANA CAKE
(Using B & S Batter Type Cake Blend)
YIELD: 25 pieces at 4 ounces
INGREDIENTS |
BAKER’S % |
WEIGHT IN GRAMS |
| All Purpose Flour | 100.00 | 500.00 |
| Refined Sugar | 90.00 | 450.00 |
| B & S Batter Type Cake Blend | 10.00 | 50.00 |
| Softened Unsalted Butter | 40.00 | 200.00 |
| Whole Egg | 40.00 | 200.00 (4 pcs.) |
| Water | 40.00 | 200.00 |
| Oil | 40.00 | 200.00 |
| Mashed Ripe Banana | 60.00 | 300.00 |
| Chocolate Chip | 60.00 | 300.00 |
Topping (Optional): |
||
| Brown Sugar | –As Desired– | |
PROCEDURE:
- Dissolve batter type cake blend into water. Set it aside.
- In a mixing bowl, blend all purpose flour, sugar and softened butter at low speed for 2 minutes.
- Add whole egg one and the blend mixture. Using paddle, blend for four (4) minutes at medium speed or until no lumps are visible.
- Slowly add oil while mixing at low speed until properly blended.
- Fold-in mashed banana and chocolate chips. Deposit into a paper-lined 4 ounce rectangular baking pan 2/3 full.
- Sprinkle brown sugar on top of the batter & bake at 180°C for 30 to 45 minutes or until done.
This material is supplied as reference and guide for your testing. All recommendations are based on tests and research believed to be reliable. While it may meet your needs, no guarantees are assumed or implied.
