Banana is a wonderful fruit. Just choose a ripe banana, and the banana cake will give off a thick banana aroma. This absolutely natural aroma is undoubtedly very enjoyable for people who like bananas. Moreover, the banana itself is soft, which will add a soft taste to the cake-even if the amount of oil in the formula is reduced, the taste of the cake will not be inferior.

This cake can be called a model of low fat, and it is made of vegetable oil. No matter whether you don't like the taste of butter or children's shoes with too many calories, please feel free to have breakfast or tea, whatever you want.

material

Ingredients: low-gluten flour150g;

Accessories: baking powder 1 spoon, banana 1 root, proper amount of vegetable oil, egg 1 piece, 90g of milk and 60g of fine sugar.

Banana muffin

1

Pour milk, fine sugar, eggs, banana puree, vegetable oil and other ingredients into a large bowl. Stir well!

2

Pour the sieved mixture of low-gluten flour and baking powder into the first mixture.

three

Use a rubber scraper to quickly mix evenly, so that the powder materials are completely wet.

Don't stir too much when mixing, and stop mixing until the flour is completely wet and the mixed batter looks rough and lumpy.

four

Pour the mixed batter into the mold until it is 2/3 full, immediately put it into a preheated oven at 180 degrees, and bake it for 15-20 minutes until the surface is light golden yellow, and then take it out.

Tips

This cake belongs to muffin cake, but it is lower in fat than ordinary muffin cake. The baked cake is delicious when it is hot, and it is best to eat it on the day when it is baked. If you can't finish eating, you can also put it in the freezer of the refrigerator and freeze it hard. It can be kept for 2-3 weeks and eaten after thawing.

Choose ripe bananas, and the cake will have a strong banana flavor. Bananas with black skins are the best for making this cake.