Banana cake

1

Preparation materials (the amount of sugar is based on individual population tastes and the sweetness of bananas, bananas are better served by maturity points, and vegetable oils are better not with oil of high taste, such as peanut oil)。

2

Bananas are placed in bowls, and they are crushed with spoons into banana mud (with a cuisine, which is more subtle). But I prefer to bring some banana nut。

3

Eggs, milk, white sugar, vegetable oil mixed into banana mud。

4

Smix all materials evenly。

5

Low-banded powder and powdered powder are evenly mixed

6

Quick flipping evenly, as long as there's no dry powder (must be fast, don't overwrite, otherwise the cake will taste hard)。

7

If you put a good paste in a ready mould, you can have a full eight-nine-point mark (all sizes are possible, but the temperature and time are adjusted appropriately)。

8

Put it in the middle of a pre-heated oven, about 180 degrees and 40 minutes of fire up and down, and the cake starts up and the surface is just a little darker。

9

It's a soft cake. It's simple. It's worth a try

10

It's full before it comes out

1. The amount of sugar may increase or decrease according to individual population tastes and the sweetness of bananas. Bananas are better used for maturity, and vegetable oils are better off with expensive oils such as peanut oil. 2. When the powder is finally mixed, it has to be rolled quickly, as long as the dry powder is not seen, the paste is too mixed and the baked cake tastes hard. 3. The cake, which does not produce eggs, expands mainly through powdered bubbles (without powdering, the cake tastes real and hard). Four, the formula I baked 12 cupcakes and a striped cupcake. Five, I baked 40 minutes at 180 degrees with a 12-gauge. If you use a big mold, you can lower the temperature properly. Each oven has its own temper, so, depending on the characteristics of the oven, the temperature and the time are adjusted to watch the colour during the roast。