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Water banana cake

Delicious, not allergic to banana cake.

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การทำเค้กกล้วยน้ำหว้านั้นนอกจากความหวานและกลิ่นหอมเฉพาะตัวของกล้วยน้ำหว้าแล้ว ยังมีข้อดีที่ช่วยให้เค้กเนื้อแน่นและชุ่มชื้นได้มากกว่าการใช้กล้วยหอมทั่วไป จากประสบการณ์ที่ได้ลองทำเค้กกล้วยน้ำหว้าหลายครั้ง สิ่งที่ควรให้ความสำคัญคือการเลือกกล้วยน้ำหว้าที่สุกงอมแต่ไม่เละ เพราะกล้วยน้ำหว้าที่สุกจัดจะทำให้เนื้อเค้กมีรสชาติหวานธรรมชาติและมีกลิ่นหอม แต่หากกล้วยสุกเกินไปจะทำให้เค้กมีเนื้อเหลวและส่งผลให้ขึ้นฟูไม่ดี นอกจากนี้ ควรผสมเนยหรือเนยขาวลงไปในสูตรเพื่อเพิ่มความเนียนนุ่มให้กับเค้ก และแนะนำให้ใช้แป้งเค้ก (cake flour) เพราะช่วยให้เนื้อเค้กนุ่มฟูและไม่แข็งกระด้าง เทคนิคในการอบอย่างค่อยเป็นค่อยไปที่อุณหภูมิต่ำหน่อยช่วยให้เค้กกล้วยน้ำหว้ามีความนุ่มและไม่แห้ง ซึ่งจะรักษาความชุ่มฉ่ำของกล้วยได้ดีขึ้น เค้กกล้วยน้ำหว้านอกจากจะอร่อยแล้ว ยังทำให้รู้สึกว่าร่างกายได้รับสารอาหารจากกล้วยน้ำหว้า ซึ่งอุดมไปด้วยใยอาหารและวิตามินหลายชนิด เป็นขนมหวานที่เหมาะกับเวลาว่างและพร้อมเสิร์ฟในทุกโอกาส

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