Okay, first off, you'll need to gather the mats!
Mats:
- A few eggs (I usually take three)
- Granulated sugar (3dl, roughly one and a half cups?)
- Vanilla sugar (2 teaspoons, 10ml)
- Baking powder (2 teaspoons, 10ml)
- Margarine (75g, one and a half stripe on the package? I'm not really sure how it's marked in the US. About one and a half centimeters, anyway.)
- Water (1dl, a half cup)
- Flour (3dl, one and a half cup)
- Breadcrumbs
- Bananas!
Tactics:
First off, You'll need to lubricate the form for the cake. You do that by smearing some margerine around, just as you would for a spongecake. Then you put the breadcrumbs into the form, and shake it around so they attach to the margarine. Put the oven to 175C (350F) degrees.
Whip the eggs and the granulated sugar with the mixer until it is white and fluffy. Add the vanilla sugar and baking powder. Once more, whip it together with the mixer. Add the flour and carefully whip it. You have baking powder in it now, y'now. Mush up the banana, and pour that in the dough too. Whip it a bit (carefully).
Melt the margerine (75g) and pour in the water. Let it boil up. Pour the resulting batter into the dough, and mix it too a smooth paste. As soon as it is smooth, pout it in the form and put it in the oven. Ya gotta' be quick, or it will enrage (the effect on the baking powder will diminish due to the warm paster you mixed in).
Bake it in the lower part of the oven at 175C (350F) for about 45 minutes. You will have to check it yourself tough, since it can be done anywhere from 30 minutes to 45 minutes, due to the banana. Check it by prodding it with a skewer. If the skewer comes back up again without any dough, it's probably done. Use common sense.
Congratulations on your [Bananacake]! Epic loot indeed!
