Healthy and delicious banana cake is a favorite among many. However, baking it can sometimes lead to issues like collapse, shrinkage, and dryness.

What are the common problems that result in an unsatisfactory finished product?

1. Inadequate Banana Quantity:

To achieve the perfect cake, it's crucial to use the right amount of bananas. Bananas contribute moisture to the batter, and the quantity affects its overall moisture content. Typically, three medium-sized bananas are sufficient for an eight-by-four-inch toast pan.

2. Choosing Ripe Bananas:

Using ripe bananas is essential. Unripe bananas remain lumpy after mashing and don't release moisture well. Opt for nearly ripe bananas; they mash easily and yield a smooth puree, blending better with other ingredients and resulting in a fluffier cake.

3. Flour Measurement Accuracy:

Flour plays a pivotal role in shaping the cake. Incorrect amounts can lead to a dense or overly wet interior. Adjust the flour quantity based on the wet ingredients like bananas and eggs to maintain the desired moisture level.

4. Proper Flour Measurement Technique:

For accurate measurements, it's advisable to use scales. When using measuring cups, avoid compacting the flour or tapping the cups, which can lead to excess flour. Instead, gently level off the flour with a batter scraper to ensure precision.

5. Avoid Overmixing:

Overmixing the batter can result in a tough texture due to excessive gluten formation. To achieve a light and fluffy texture, mix the flour and wet ingredients gently until just combined, avoiding overmixing.

6. Incorporate Fat:

Fat is essential for maintaining moisture in the cake. Using liquid fat yields a softer, more moist texture compared to butter.

7. Control Leavening Agents:

Excessive use of leavening agents like baking soda and baking powder can cause the cake to crack. Balance the amount used to prevent excessive expansion and unwanted flavors.

8. Preheat Oven Correctly:

Ensure the oven is preheated to the appropriate temperature before baking. Incorrect temperatures can lead to shrinkage, collapse, or cracking of the cake.

9. Check for Doneness:

Insert a thin bamboo stick into the center of the cake to check for wet batter before removing it from the oven. A clean stick indicates that the cake is baked through.

10. Proper Cooling:

Promptly remove the cake from the oven after baking to prevent over-drying. Allow it to cool completely on a rack before slicing. Avoid wrapping the cake in plastic wrap until it has cooled to prevent spoilage.

11. Retain Moisture:

Cover the cake with a sugar glaze or kitchen paper during cooling to retain moisture and enhance flavor.

Banana Cake Recipe:

Ingredients: 120g ripe bananas, 100g low-flour, 1 egg, 80g granulated sugar, 5g baking powder, 30g salad oil, 30g milk, raisins.

Directions:

1. Mash ripe bananas and mix them with eggs, salad oil, milk, and sugar.

2. Sift in low flour and baking powder.

3. Stir well and add soaked raisins.

4. Bake in a preheated 180-degree oven for 35 to 40 minutes.

5. Allow to cool on a rack before serving.

Enjoy this fluffy, sweet, and delicious banana cake!