Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO SPONGE MIX
3.000
44.5
Sugar
0.100
1.5
Bicarbonate of Soda
0.015
0.25
Butter or MORAH CAKE
0.650
10
P3
0.090
1.5
Total Weight: 3.855
Group 2
Ingredient
KG
Weight (%)
Water
0.750
11
APITO BANANA PASTE
0.150
2.25
Eggs
0.850
12.5
Total Weight: 1.750
Group 3
Ingredient
KG
Weight (%)
COLSET
0.300
4.5
Total Weight: 0.300
Group 4
Ingredient
KG
Weight (%)
Bananas (mashed)
0.800
12
Total Weight: 0.800

Method

Soften the Butter or MORAH CAKE but do not melt. Add remaining Group 1 ingredients and blend on second speed until a fine crumbly mixture forms. Add one third of Group 2 and mix on second speed for 1 minute. Scrape down and add the remaining two thirds of Group 2 over a period of 3 minute on slow speed. Scrape down thoroughly and mix on second speed for 3 minutes. Blend in Group 3 on slow speed. Scrape down. Finally add Group 4. Oven temperature 175¡C.

Additional Information

For best results the bananas must be ripe.

Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO SPONGE MIX
3.000
44.5
Sugar
0.100
1.5
Bicarbonate of Soda
0.015
0.25
Butter or MORAH CAKE
0.650
10
P3
0.090
1.5
Total Weight: 3.855
Group 2
Ingredient
KG
Weight (%)
Water
0.750
11
APITO BANANA PASTE
0.150
2.25
Eggs
0.850
12.5
Total Weight: 1.750
Group 3
Ingredient
KG
Weight (%)
COLSET
0.300
4.5
Total Weight: 0.300
Group 4
Ingredient
KG
Weight (%)
Bananas (mashed)
0.800
12
Total Weight: 0.800

Method

Soften the Butter or MORAH CAKE but do not melt. Add remaining Group 1 ingredients and blend on second speed until a fine crumbly mixture forms. Add one third of Group 2 and mix on second speed for 1 minute. Scrape down and add the remaining two thirds of Group 2 over a period of 3 minute on slow speed. Scrape down thoroughly and mix on second speed for 3 minutes. Blend in Group 3 on slow speed. Scrape down. Finally add Group 4. Oven temperature 175¡C.

Additional Information

For best results the bananas must be ripe.