Banana pound cake

every time there's a ripe banana, i make a banana pound cake. the biggest feature of a pound cake is simple, without room temperature softening butter or eggs, with 10 minutes of preparation, and with no discount for the taste. it's better for both tsimfung and spongecake to be run by new hands, and it's an excellent "lack" quick recipe. with bananas, the cake is so fragrance, the cake is so soft and wet, the house is so fragrance when it's baked, the smell of light can make you intoxicate: butter, 80g fine sugar, 70g eggs, 80g banana, 75g low-banded flour, 100g powdered 2g syrup: water, 25 g rum, 20g fine sugar, 20g

Recipe Recommendations

butter 80 grams
fine sugar 70 grams
eggs 80 grams
low-gluten flour 100 grams
baking powder 2 grams
water 25 grams
rum 20 grams

sweet fragrance
roast
half an hour
simple

Steps for Banana pound cake

Prepare food。

Fresh bananas to skin

Put bananas in mud。

Butter softening

Butter with fine sugar to the tarp, lighter color, bigger size

Add egg fluid three times, and then continue to do so after each mix has been even, preventing the oil from being separated

Add banana mud and mix it evenly

I've been with sifted powder and powder

Puff and powder mixed and sift

Smash it evenly. It's full of dust

Set the oven preheat 170 degrees, 55 minutes up and down

In the mold, my mold is a little toaster. If it's not too big, it's not too small。

A fast line can be drawn with a watered knife when the surface is hardened, continuing to bake, or without rowing, and the cake will break naturally when baked。

After the roast, the mold is removed and the rum syrup can be brushed on each side while it's hot. It'll be better if you put it in a membrane

When the cake brushes the syrup, and it's kept in the fridge for a day or two, the syrup merges with the cake body, and it's better. With a cup of coffee and a cup of red tea, it's perfect。