In fact, I really like bananas, but every time I don’t eat them in time, they turn into spots! Don’t waste it, make it delicious, it’s also delicious! Make a model today, cactus, triangle, and coax the kids to play!
How to make banana fluffy cake
Prepare the ingredients and peel the banana.
The mold is cleaned and wiped dry, and then use a kitchen paper towel to dip an appropriate amount of corn oil and smear a layer of oil. The mold is super easy to release.
Mix low-gluten flour, baking powder, and baking soda first, then sift them for later use.
Put the bananas in a pot and press them into a puree, so be sure to use a riper banana, which is easier to press.
Then add eggs, sugar, corn oil.
Beat into a smooth banana paste.
Pour in the sifted flour and don’t pile it in a corner.
Then use a spatula to stir and cut and mix evenly. The spatula cuts in from the center point, strokes from the bottom of the basin to the edge of the basin, then turns from the edge to the center, and stirs evenly.
Put it in a piping bag.
Cut the piping bag and squeeze it into the mold, 8-9 points full.
Put it into the preheated oven, up and down 170 degrees, bake for 25-30 minutes.
After roasting, take it out, transfer it to a cold shelf and let it cool, and then unmold directly.
Banana Fluffy Cake
- 150 g Banana peeled
- 125 g Low-gluten flour
- Eggs (larger)
- 80 g Corn oil
- 40 g Caster sugar
- 0.5 g Baking powder
- 2.5 g baking soda