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Banana Cake ｜ Patissier Masayoshi Ishikawa's recipe transcription

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Patissier Masayoshi Ishikawa

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Ingredients

(A) Strong powder : 40g
(A) Cake flour : 40g
(A) Baking soda : 2g
(B) Fermented butter : 25g
(B) Granulated sugar : 45g
(B) Honey : 25g
Sea salt : 1g
egg : 55g
Banana pulp : 160g
Walnut : 20g

Time required

70minutes

Procedure

1) Preparation 00:12
Cut the banana into large pieces and chop the walnuts to a size of about 5 mm.
Sift the powder of (A) together.
2) Mold preparation 00:46
Align the parchment paper with the mold, make creases, and match it with the mold.
3) Make the dough 01:40
Put the ingredients of (B) in a bowl, mix them lightly, and add salt, eggs, and sifted flour in order to make a smooth dough.
Put the banana while crushing it and mix the walnuts.
4) Pour into a mold and bake 05:10
Preheat at 190 ° C in advance.
Pour the dough into a mold and bake in an oven at 180 ° C for 40 minutes.
5) Serve 05:31
Drop the mold on the table, remove the air from the mold, allow it to cool, and then cut it.

Point

Bring the butter and eggs to room temperature.
Bananas are weighed only with the pulp. Does not include the weight of the skin.
If refined salt is used instead of sea salt, weigh 0.9 g.
Since the amount of butter is small, sugar is difficult to dissolve, but other ingredients may be added once it is mixed to some extent.
Add bananas and mix well to make a smooth dough. It doesn't matter if some banana pulp remains.
By dropping the mold after baking and removing the hot air, it prevents roasting.
You can enjoy it more deliciously after 2 days. In that case, store it so that it will not dry out.