1. Prepare the ingredients.
2. The white and egg yolk are separated.
3. Pour the bananas into puree and set aside.
4. Add the egg yolk and stir until there is no oil.
5. Add banana mash and sifted flour. According to the water absorption of the flour, add a small amount of milk and mix well without dry flour.
6. Just make the banana cake batter into a fluid state.
7. The egg whites are beaten every 70 degrees hot water, and the sugar is added to the egg whites three times (one gear per minute, low speed, 6 minutes, 4 gears, and 1 minute). I usually beat the egg whites in 8 minutes.
8. Whipped meringue.
9. Lift up the whisk to form a strong inverted triangle without falling down.
10. The meringue and egg yolk paste are just fine.
11. Take 1/3 of the meringue and put it into the egg yolk paste, and stir in a cut and mix.
12. Pour all the well-stirred batter into the meringue, and stir it by turning or cutting (do not stir in a circle, or it will defoam).
13. The cake batter is ready.
14. Prepare cake molds.
15. Put the cake batter into the mold, shake it flat, and send it into the preheated oven, the middle layer, 180 degrees, 30 minutes (this step should be adjusted according to your own oven, temperature and time).
16. Time is up, it's out.
17. Start to eat, delicious banana-flavored cake.
18. π.
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