Banana cake

Banana cake (banana cake) version using rice flour and coconut oil
Yesterday’s story…

The house only has a little flour left, so we have to use more rice flour.
The avocado is also half used, must use more coconut oil.

Any difficulty can be overcome, except for the difficulty “power failure due to line repair.”

Once there is electricity, you can bake cakes. As a result, the cake is delicious, but everything comes together in harmony to the point of unbearable.

This recipe references the proportions from the Banana Cupcake recipe, but the final recipe leaves no trace of the “original” recipe, from the recipe to the ingredients.


– 150g unsalted butter (if using salted butter, omit the salt)
– 2g salt
– 100g of coconut oil
– 50ml fresh milk without sugar

– 200g all-purpose flour
– 100g rice flour (plain flour)
– 5g baking powder/baking powder
– 3g of baking soda

– 6 eggs (60-65g with shell)
– 250g brown sugar

– 3 ripe bananas (after peeling weighs about 300g, mashed or pureed)


1. Butter, coconut oil, salt, fresh milk put in a saucepan, melt over low heat. To warm.

2. Mix the flours, sifting through a sieve to make them even.

3. In a large bowl or stand mixer, beat the eggs and sugar with a mixer. With this recipe, the handheld machine will need 15-20 minutes depending on the capacity. Stand mixer beat this amount of meringue for about 5 minutes. Beat the mixture until the air bubbles are as small as the tip of a needle, lift the beater to see a soft tip. The most “folk” way is to stick a toothpick vertically in the middle of the mixture bowl, if the toothpick does not “fall” it means it has met the requirements.

4. Sift each part of the flour into the egg-sugar mixture, sifting and mixing gently to combine.

5. Turn the oven to preheat at 170-180 degrees depending on the mold material. Light metal molds use high heat, dark molds use lower heat.

6. (the mixture after step 4 has been mixed with flour) Mix warm milk coconut oil part by part into the mixture. Mix gently, by hand, after each addition of butter.

7. Mix mashed or pureed bananas into the mixture.

8. (at this point, after about 10 minutes, the oven has preheated) Pour the mixture into the mold and put in the oven.

Small loaf mold: 26-30 minutes
Cupcake mold: 18-25 minutes depending on size
Mini banana mold: 12 minutes.
Special instructions for pre-mixed meals sent from home. But that’s all in general. The first part taken from the bag is a bit special.
Detailed recipe and demo are available here.

1. Need to prepare:

– pre-incubated dough

– a little dry flour, any kind is fine

– a bottle of cooking oil 900g

– pan

– chopsticks

– Drain the paper tray to absorb the oil

– knife for cutting dough

– flat, clean cutting board (Forgot, everything must be dry and clean, not just the cutting board)

– a glass of water, a chopstick.
Flour to coat flour: need about 30-40g, buy at any supermarket. The cheapest one is fine.

Sprinkle some flour to keep it from sticking.
Take the dough out of the zip bag. This place is exactly 325g.

Place the smoother side down. Face to face up. If both sides are squishy, ​​face down is fine.
Remember to occasionally sprinkle flour on the bottom lest you lift it up and it will stick to the cutting board. If it’s sticky, gently scrape it with a knife and gently sprinkle it with flour.

This section begins to need a rolling pin.
If you have a rolling pin, it’s okay to have a water bottle or can of water instead. Sprinkle with dry flour, remember to sprinkle the flour and then roll.

Our “goal” is a long, even stretch of dough – sometimes it’s okay not to be even.

This is a battle between people and powder

The dough is stuffed, mixed, and annealed, so it has a certain toughness. When rolling, it will shrink slightly. When it shrinks, I roll it slowly and gently. Either way, there’s no need to rush. Still have to remember to sprinkle flour on the bottom.
The thickness is about 0.3cm. After a while it shrinks a bit to 0.4-0.5 which is fine.

After rolling one end, I discovered the big head, the small head, slightly bulging in the middle. But that’s okay.
At the end, well, it’s not too late, there will be a thin, long, beautiful stretch of dough, soft like a princess.

Cover half with a towel to prevent it from drying out. The princess has to sleep with a blanket. In fact, ordinary people should wear it too
With both hands holding two ends of the dough, gently pull. Lightly and slowly, because it’s too strong, it’s too long for any pan to fit. Pulling hard will cause the powder to stretch. Stretch marks no one likes, not even powder.
(Note here: if the dough is stretched too long or breaks, cracks, etc., then roll it back into the bag of unmade dough. After the dough has reshaped the face, we take it out and redo it)

That little piece of dough at the top, remember?

Drop it into the pan to see if the oil is hot enough.

Drop the dough in, it will float for 3 seconds, that’s it. Take the dough out and put it in the trash.
“Is it okay if you don’t put it in the trash but put it in your mouth?”, you will wonder.

Whatever you want, leave it wherever you want. Because there is a possibility that the oil has not yet boiled, the dough that does not fully expand will have a musty smell.

“Trust at the experiential level”

Here, if you have a fryer at home, set it to the highest setting until it boils and then lower it to 170 degrees.

Next, drop the pan into the batter.

No, drop the dough into the pan, three in a row. Use chopsticks to gently dip it down, and flip it over.
325g dough, after about 30′ (or 60′) we will have a big family with a total weight of 352g. Always in order. The longest is about 17cm, the shortest is 8.

The hand also has long fingers and short fingers.

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