1. Prepare the ingredients in advance, press the bananas into puree (if you have a mixer, it will be more delicate), low-gluten flour and baking powder into a sieve, use a grater to rub the lemon zest into silk for use, and melt the butter for use.
2. Put the eggs in an egg-beating bowl and beat them, add fine sugar, and mix well until the sugar dissolves
3. Add lemon shavings, add honey and mix well
4. Sift in low-gluten flour and continue to mix well
5. Add melted butter and beat until combined
6. Add the mashed banana, mix well, then cover with plastic wrap and put it in the refrigerator for half an hour
7. There is a little bit of butter on the bottom of the bowl where the butter is placed. Brush it onto the mold with a brush to prevent it from sticking. Personal experience, in fact, it’s okay if you don’t brush it, but it’s safer to brush it.
8. Put the refrigerated cake paste into a piping bag, either by hand or with a cup
9. Cut a hole in the piping bag, squeeze it into the mold, 9 points full
10. Put it in the middle of the oven, bake at 180 degrees for 10 minutes, take it out and let it cool off the mold
Tips:1. If the room temperature is low in winter, it is not necessary to put it in the refrigerator and let it stand for half an hour;
2. Increase or decrease the time according to the temperature of your own oven. Generally, it is almost enough to bake until the edges are colored.
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