Banana cake baked in a frying pan / Making frying pan bread (+vi
Hello! This is Mia. Today, I'm going to introduce the recipe for banana bread baked in a frying pan. I use 4~5 bananas Don't freeze it for a ripe banana smoothie Try making this no oven banana cake!
6 serving
Within 60 minutes
미국아줌마Mia
Ingredients
  • Banana
    150g
  • Gravity powder
    200g
  • Salt
    3g
  • Baking powder
    2g
  • baking soda
    2g
  • peanut butter
    70g
  • Cooking oil
    30g
  • Sugar
    135g
  • Eggs
    2ea
  • Vanilla
    4g
  • Milk
    100g
  • Banana
    2.5-3ea
  • Butter
    25g
  • Sugar
    30g
Video
Cooking Steps
STEP 1/26
First, mash 150g of bananas with a fork!
It's about 1.5.
You can cut the rest into toppings.
STEP 2/26
I crushed it like this.
STEP 3/26
Add gravitational flour (or soft flour), baking powder, baking soda, and salt and mix with a whisk.
STEP 4/26
Now I'm going to put them all together in a big bowl and make a dough!
First, add peanut butter, unscented cooking oil, and sugar.
Recipe amount peanut butter + cooking oil can be replaced with 80g melted butter!
STEP 5/26
Mix sugar particles well with a whisk until they are gone.
STEP 6/26
I mixed it like this.
STEP 7/26
Add eggs and vanilla and mix.
Vanilla helps with the smell of eggs!
If you don't have it, you don't have to put it in.
STEP 8/26
Pop the yolk and mix it.
STEP 9/26
Add the mixed powders.
STEP 10/26
Mix gently with a spatula.
Don't mix it tightly like bread or sujebi dough. Stand up with a spatula and mix it gently like you're splitting it!
(Please refer to the video!)
STEP 11/26
Add lukewarm milk and mix until you can't see the raw powder.
I heated it up in the microwave for about 15 seconds and put it in lukewarm.
(Not hot milk!)
STEP 12/26
Add the crushed bananas and stir until the end.
Excessive mixing is not good for bread texture. Mix just the right amount and the least amount of it'
STEP 13/26
The dough is made to drip down like this.
STEP 14/26
Place pan over medium heat and melt in butter and sugar.
I used a 23cm pan!
You can use any pan with a lid over 23cm.
The wider the diameter, the shorter the baking time!
STEP 15/26
Mix it well and melt it well. (Caramelizing)
STEP 16/26
If you start to get light brown, turn it down to low heat!
Place toppings with cut side facing down.
STEP 17/26
I put it in like this!
You can adjust the thickness as much as you want and put it in slices.
STEP 18/26
Add the cake batter over the toppings.
STEP 19/26
Spread evenly to the edges.
STEP 20/26
Cover and cook over low heat.
Bake for about 18 to 23 minutes.
STEP 21/26
When I timed it, it took me 21 minutes to complete it!
STEP 22/26
You can poke the center of the cake with a wooden stick and test it!
STEP 23/26
If there's no dough that comes out It's done!
STEP 24/26
After removing from the heat, let it cool for 2 to 3 minutes, and the edges will slightly shrink.
STEP 25/26
At this timing, cover the big plate and flip! Flip it over.
STEP 26/26
It's done!
After cooling it down, cut it right away,
Let it cool completely, seal it, ripen it, and eat it!
I like it because it's more moist when it's aged.
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