Mash the ripe banana with a balloon whisk. To help prevent it from discoloring, add the lemon juice. Toss to coat evenly.
Beat an egg in a bowl. Add the raw sugar. The raw sugar goes great with this recipe but you can substitute regular white sugar instead. Continue to mix.
Add the vanilla extract. And mix until the sugar dissolves completely.
Combine the unsalted butter and milk in a cup and gradually melt it in hot water.
Add the melted butter to the egg mixture. You can also use vegetable oil instead of the butter. Mix it evenly.
Combine the cake flour, baking powder and salt. Stir to mix. Then, sift the flour into the bowl. You can also use all purpose flour instead of the cake flour.
Distribute the mashed banana into the bowl. And coat the banana with the flour.
Mix the batter with minimal folding actions until all the flour is moistened. Make sure to avoid overmixing otherwise it will have a dense and firm texture.
Line a loaf pan with parchment paper and pour in the batter. Drop the pan on a flat surface several times to remove any air bubbles. Even out the top.
Before making the batter, make sure to preheat the oven to 170°C (340°F). Place the pan into the oven and bake at 170°C (340°F) for about 50 minutes. If the top browns too quickly, cover it with aluminum foil at the final stage to keep it from burning.
Remove the pan and place it onto a cooling rack. Skewer the bread with a bamboo stick and if the stick comes out clean, it is ready. Let it sit until slightly cooled.
Remove the bread from the pan. The outside is crispy and the inside is moist and fluffy. The bread is still warm and looks so delicious!
A tip to making delicious banana bread is to use an aromatic ripe banana.
Walnuts, cinnamon powder or rum can be added to taste.
The sweetness depends on the banana so adjust the amount of sugar to taste.
When storing the bread in the fridge, it is best toasted to enhance the fluffy texture.
First, make a space in the center of the sticky rice flour and add the sugar to the spot. Pour in about half of the water and dissolve the sugar.
Mix in the flour from the center to the outside while gradually pouring in the rest of the water. If the dough is too soft or too firm, it’ll be difficult to wrap the filling so add the water a little at a time. Mix until all the flour is moistened.
Rub your hands with a small amount of sesame oil and remove the dough. Roll it into a cylindrical shape. And cut the dough into 5 equal pieces. Shape each piece into a ball.
Press the center of each dough ball, making an indention. Enlarge the hole until the anko ball fits.
Add the anko, sweet bean paste and spread the dough around it.
Make sure that the dough has an even thickness and shape it into a ball. Repeat the process for the rest of the anko balls.
Slightly dampen each dango. And coat it with sesame seeds.
Gently press the dango and the sesame seeds together. If the dough is relatively soft, wetting might not be necessary. Repeat the process and you’ll have 5 goma dango.
Let’s deep-fry the dango. Heat the oil to 140~150 °C (284~302°F) and place the dango into a pot. With kitchen chopsticks, rotate the balls while cooking. This will help the dango to rise evenly, giving them a round shape and even color.
Treat the goma dango gently like your first date so the sesame coating does not fall off. Cook the dango for a total of 4 to 5 minutes and then turn the heat to hight.
A tip to making crispy goma dango is to deep-fry at relatively low temperature and then bring up the heat at the end. If the oil temperature is too high, the sesame seeds will burn before the dough cooks.
When the surface is deliciously browned, they are ready. Remove and drain the excess oil.
The anko mixed with walnuts or ground sesame seeds is also delicious so you should definitely try it out.
You can also use pumpkin or sweet potato paste instead of the bean paste.
The freshly-made gooey dango are delicious but the sweet bean paste inside is piping hot so be careful not to burn your tongue.