Banana Chocolate Muffin Cake
1.
Prepare materials
2.
Cut the butter into small pieces, soften at room temperature, and use an electric whisk at low speed to disperse
3.
Add fine granulated sugar to the butter, first manually mix the sugar and oil, then beat at low speed to medium speed until puffed
4.
Add the egg liquid to the butter in small portions, stir each time until it is completely integrated, and then add it a second time, and the mixture becomes cream-like.
5.
Peel the bananas, press them into mashed bananas and put them in the butter paste
6.
Sift various flours into the butter banana paste
7.
After mixing well, add milk, stir from the bottom until all kinds of powders are evenly distributed
8.
Add the chocolate beans to the batter and mix well with a rubber spatula
9.
Put it into the paper mold eighth full
10.
Put the cake cup into the middle layer, fire up and down 180 degrees, bake for 20-25 minutes
11.
After baking, take it out and let it cool and you can eat it
Tips:
1. It is best to store the newly bought bananas at room temperature for two days, so that some black sesame seeds will appear on the skin of the bananas. At this time, the bananas will be more fragrant and sweet. But be careful not to be too rotten, as the spoiled bananas are harmful to your health after eating.
2. Peeled bananas are easy to oxidize and turn black when exposed to air. You don't need to press it into a puree too early. You can press it after the butter is beaten. You can also add a little lemon juice to prevent it from turning black.
3. Chocolate beans must use high temperature resistant chocolate beans.
