Banana cake in the oven
Ingredients: banana 1 or 2.
Egg 1 oil 2 tablespoons (30ml) milk 2 tablespoons (30ml) flour 1 cup (120g) baking soda powder 1/2 teaspoons (2.5ml) honey/sugar are added according to taste.
Other ingredients: chocolate beans, nuts, dried fruits, peanut butter, etc. Can be added according to taste.
Steps of banana cake in oven
1. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
2.2 Bananas are broken into pieces.
3. Press into banana puree.
4. Add 1 egg, 30ml oil and 30ml milk. The oil can be vegetable oil, melted butter or coconut oil. Milk can be milk or almond milk.
5. Stir the liquid ingredients evenly.
6. In another large basin, sift 1 cup (120g) of flour and half a teaspoon (2.5ml) of baking soda. Flour can be white flour, whole wheat flour, or both. Low-gluten or medium-gluten flour will do.
7. Mix flour and baking soda evenly.
8. Dig a hole in the middle of the flour and pour all the liquid ingredients at once.
9. Stir in one direction.
10. Stir until the flour and liquid are just mixed. If it is too thick, add some milk. Chocolate beans, nuts, dried fruits, peanut butter, etc. can also be added. Don't stir too much or too long!
1 1. Brush the mold with oil. Pour in the cake batter until it is 3/4 full. Pour water into the extra empty mold.
12. Bake in the oven at 200℃(400℉) for 6 minutes, and then bake at 180℃(350℉) 12 minutes. Don't take the cake out of the oven halfway.
13. Insert the toothpick into the cake and take it out. If the surface of the toothpick is clean, the cake will be baked.
14. After a few minutes, take the cake out of the mold and put it on the shelf to cool.
15. The freshly baked banana cake is warm, fragrant and delicious!
16. Wrap the cold cake in a napkin and heat it in the microwave for half a minute! As delicious as fresh out of the oven! Eating peanut butter and milk together is more nutritious!
skill
Cake made of cooked bananas is sweeter! If it is not sweet enough, you can add some honey or sugar.
As long as the flour and liquid are just mixed, stop stirring. I hope there is no big piece of flour in the cake paste. It doesn't matter if there are still small pieces of flour that haven't been stirred well. This is because excessive stirring will produce too much gluten, and the baked cake will have honeycomb holes.
It is best not to use expired baking soda. The shelf life of baking soda powder in Kaifeng is one month.
If baked in the middle and upper layer of the oven, the muffins will be higher and more beautiful at two temperatures: 200℃ and 180℃.
Refrigeration can be kept for about three days. Wrap it in a napkin and heat it in the microwave for half a minute.