Materials:

Banana 160g (pressed for later use), 2 bananas, 50g fine sugar, butter 130g, 2 eggs (about 55g with shell), milk 150g, 200g low-gluten flour and 6g baking powder.

Cheese cream for external use: whipped cream 100g+ softened cream cheese 200g+ fine sugar 20g+ salt 2g.

Steps:

1, select ripe bananas, press the mud, add fine sugar, butter, eggs and milk in turn, and stir well. Add one at a time and mix well!

2. Sieve the low-gluten flour and baking powder, add them into the liquid just now, and stir well.

3. Pour a layer of paste into the mold, then put a banana, pour another layer of paste, and knock a few times to shake off the big bubbles.

4. Bake in sp50 oven at 180 degrees for 35 minutes.

5. Cool the cake after baking and make cheese cream. Spread all the above materials evenly with clear lines and spread them on all sides of the cake with a spatula.