Banana cake is a snack at room temperature. It is very simple to make, and bananas cooked slowly will taste better. The recipe shared this time does not add baking powder, and whole eggs can help the cake become more and more fluffy, which is also one of the methods of banana cake.
You can add drupes according to your personal hobbies and prepare them when you make drupes for the first time. The proportion of drupes is also important. If too much will mask the fragrance of bananas, I personally like banana cakes without drupes. Because the baking mold I use is very small, I can eat more burnt areas on the edge of the cake, which is very suitable for people who like crispy cakes. If you haven't eaten ripe bananas at home, you can make delicious cakes through simple techniques. Next time! Ingredients: banana 1 root, 3 raw eggs, 60g unsalted whipped cream, 65g sugar, and low-gluten flour 120g.
Step 1: Mash bananas into mud, heat the salt-free whipped cream to melt it into liquid whipped cream, and sift the low-gluten powder. First, spread the cream on a grinding tool to avoid sticking. Put the egg yolk and white sugar into a basin, and quickly beat it into Peng's pale yellow batter with an electric blender (the batter will not disappear immediately after dripping), and then pour it into banana puree to mix well.
In the second step, add low-gluten flour with better sieving powder in three times and stir until it is out of sight. First, dig a small part of batter and add it to the liquid whipped cream, then pour it back into the original basin and mix it together, then pour it into the grinding tool and knock the baking tray a few times to shake out bubbles.
Step 3: heat the electric oven first, which is easy to catch fire/go off: 180/ 180- mixed firing 180/ 180, and bake for about 20-25 minutes, then bake for 15 minutes. Freshly baked, crispy skin, solid and delicate inside.