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1
[Preparation] Bring the ingredients to room temperature.
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2
It's Spring right now, so it will take about 1~2 hours, I think.
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3
() When you take the starter out of the refrigerator, add it to the milk and then bring to room temperature.
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4
Mash the ripened banana with a fork.
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5
If the banana isn't ripe, then microwave it for about 30 seconds at 500 W, then mash.
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6
Use a whisk: Knead the margarine until creamy.
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7
Add the sugar and mix until white.
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8
Whip Step 4 to incorporate air into the batter.
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9
Add the beaten egg into Step 4 in 2~3 portions, mixing well with each addition.
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10
When it reaches a smooth, creamy consistency, add Step 3 and mix well.
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11
It's okay if the banana separates!
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12
When you add the dry ingredients, it will all come together.
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13
Divide the dry ingredients into 2~3 portions and sift into the batter one portion at a time, mixing well with each addition.
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14
You can buy a sifter at the dollar store!
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15
It's quite useful!
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16
Continue mixing until no longer powdery.
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17
Use a spatula: fold in the dry fruits.
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18
I used these dried fruits from Mama Pan.
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19
Mix the leaven and milk from Step 2.
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20
Mix until blended.
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21
Add Step 13 to Step 11 and use a rubber spatula to blend it all together.
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22
[Prepare the pan] Line the baking pan with kitchen parchment paper.
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23
You can use tape to secure the lining.
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24
Pour Step 14 into the cake pan.
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25
Tap the sides 2~3 times and drop onto the table a couple times to release air bubbles.
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26
Cut off the excess parchment paper.
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27
Cover in plastic wrap and put in a warm place for a while.
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28
After about 8 minutes, the batter should have expand.
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29
Next, bake in an oven at 180C for 20 minutes, then reduce the heat to 170C and bake for an additional 10 minutes.
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30
The baking times are just a suggestion, so please adjust according to your oven.
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31
When a toothpick or skewer inserted in the center comes out clean, it's ready!
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32
If you need to bake it longer, check on it every 5 minutes.
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33
Once baked, drop the pan onto a table from about 15 cm up, then remove from the pan.
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34
Cool while still wrapped in the parchment paper.
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35
Once cooled, remove the parchment paper and wrap tightly with plastic wrap to store (so that it doesn't dry out).
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36
You can eat it right away if you like, but if you let it sit wrapped overnight, it will be even more delicious!
