350 g banana, 70 g Anja butter, proper sugar, milk powder, water, yeast, flour 250g
1. Wash 250 ml of milk, add appropriate amount of sugar, milk should be as thick as possible.
2. Pour milk into small pieces of banana and stir it into a more uniform pulp with a blender or egg beater.
3. In the container of flour and yeast, pour butter and fruit pulp. The paste is a very thick liquid, stir well and then ferment.
4. For about 40 minutes, pour the paste into the mold after the cake paste bubbles and the liquid level rises. Bake it at 175 degrees for 30 minutes.
Steam should be OK, must let it ferment fully!