Banana Muffin Cake

Name: Banana Muffin Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Low-gluten flour; 2 pcs egg; 70g White sugar; 45g milk; 50g Corn oil; 1 banana; 6g Baking powder

by Tong Nian Shi Guang

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Banana muffin cake-learn this trick, no longer have to worry about the problem of buying too much bananas. Everyone likes to eat bananas. If you buy less, you can’t eat enough. If you buy too much, you won’t be able to eat. Every time you have to worry about this problem. I bought some bananas two days ago, but there are still two bananas that I haven't eaten, and they are a bit ripe. What should I do? Huh? What do you have for breakfast the next day? An idea suddenly flashed, how about making a banana muffin cake? Simple, fast, and delicious, with a strong banana fragrance~"

Ingredients

Banana Muffin Cake

1. Weigh all the ingredients, peel the bananas, cut into small pieces, and put them in a clean water-free basin for later use.

2. Crush the banana with a spoon. Be careful not to crush it too much. A little grainy will taste very good.

3. Put eggs, corn oil, milk, and sugar into the banana.

4. Use a whisk to stir evenly.

5. Mix low-gluten flour and baking powder evenly and sift into the cake liquid.

6. Stir it with a spatula until there is no dry powder.

7. Use a spoon to transfer the cake liquid into the paper cup, being careful not to be too full, just 8 minutes full.

8. Preheat the oven, fire up and down at 180 degrees, and bake for about 30 minutes (you can adjust it according to the temper of your oven). The fragrant muffin cake is ready, and it grows tall! Quickly take a bite, the strong banana flavor is delicious.