Ingredients

Group Batter
Ingredient
KG
Weight (%)
BAKELS MUFFIN MIX
0.420
100
Evaporated Milk
0.126
30
Vinegar
0.008
2
Eggs
0.084
20
Baking soda
0.003
0.67
Banana (mashed)
0.168
40
Molasses
0.004
-
Total Weight: 0.813
Group Filling and Topping
Ingredient
KG
Weight (%)
FINO DARK CHOCOLATE CHIPS
0.090
-
Brown Sugar
0.020
-
Walnuts
0.045
-
Nutmeg
0.001
-
Cinnamon
0.002
-
Total Weight: 0.158

Method

How to do it:

Cake Batter:
1. Place evaporated milk and vinegar together and set aside.
2. Mix all the dry ingredients together.
3. In a mixing bowl, deposit all the wet ingredients and mix on low speed for 30 seconds.
4. Add the dry ingredients and mix for 5-10 minutes.
5. Add the mashed bananas and mix for 30 seconds.

Filling and Topping:
1. Chop Fino Chocolate Buttons.
2. Mix all ingredients and divide into two.
3. Set aside.

Assembly:
1. Deposit half of the cake batter in a greased and lined loaf pan.
2. Place half of the chocolate and walnut mixture.
3. Deposit the remaining cake batter on top.
4. Make an opening by dipping a flat thin surface on the cake batter with oil.
5. Deposit the remaining half of the chocolate and walnut mixture on top.
6. Bake for 1 hour at 180°C.
7. Cool inside the loaf pan until set.
8. Powder with powdered sugar or a sugar glaze if desired.

Yield

1 loaf pan (9” x 5” x 3”)

Product Used

Ingredients

Group Batter
Ingredient
KG
Weight (%)
BAKELS MUFFIN MIX
0.420
100
Evaporated Milk
0.126
30
Vinegar
0.008
2
Eggs
0.084
20
Baking soda
0.003
0.67
Banana (mashed)
0.168
40
Molasses
0.004
-
Total Weight: 0.813
Group Filling and Topping
Ingredient
KG
Weight (%)
FINO DARK CHOCOLATE CHIPS
0.090
-
Brown Sugar
0.020
-
Walnuts
0.045
-
Nutmeg
0.001
-
Cinnamon
0.002
-
Total Weight: 0.158

Method

How to do it:

Cake Batter:
1. Place evaporated milk and vinegar together and set aside.
2. Mix all the dry ingredients together.
3. In a mixing bowl, deposit all the wet ingredients and mix on low speed for 30 seconds.
4. Add the dry ingredients and mix for 5-10 minutes.
5. Add the mashed bananas and mix for 30 seconds.

Filling and Topping:
1. Chop Fino Chocolate Buttons.
2. Mix all ingredients and divide into two.
3. Set aside.

Assembly:
1. Deposit half of the cake batter in a greased and lined loaf pan.
2. Place half of the chocolate and walnut mixture.
3. Deposit the remaining cake batter on top.
4. Make an opening by dipping a flat thin surface on the cake batter with oil.
5. Deposit the remaining half of the chocolate and walnut mixture on top.
6. Bake for 1 hour at 180°C.
7. Cool inside the loaf pan until set.
8. Powder with powdered sugar or a sugar glaze if desired.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Batter, Cakes

Finished Product

Finished Product

Cake, Muffin

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