Banana Pound Cake

Name: Banana Pound Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g butter; 30g Caster sugar; 2 pcs egg; 80g banana; 135g Arowana low-gluten flour; 2g Aluminum-free baking powder

by Anbao's Tiger Mom

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Banana has a soft, glutinous, fragrant and rich taste. It is a fruit that the public likes. It is rich in vitamins and trace elements. It has high nutritional value and its golden skin looks very bright. Bananas are not easy to store. Black spots appear on the skin after every time you buy them. Some people think that they are broken and throw them away. In fact, black spots on the skin indicate that the banana is fully ripe. At this time, the taste and flavor are the best. . I like to make pastries with bananas with black spots on the skin. When baking, the room smells fragrant, and I just swallow my mouth just by smelling it.
Today, I will share with you the method of banana pound cake. This cake is simple and does not need to be beaten with egg liquid. It has a strong fragrance and a soft and delicious flavor. "

Ingredients

Banana Pound Cake

1. Prepare the ingredients, cut the butter into small pieces in advance to soften, and 125g eggs with shells;

2. Pour the white granulated sugar into the softened butter, and use an electric whisk until the color becomes lighter and fluffy;

3. Pour the egg liquid in 4-5 times, and then pour in the next egg liquid after beating evenly each time;

4. Until all the egg liquid is added, the whipped butter will increase in volume and fluffy;

5. Use a rolling pin to press the bananas into puree;

6. Pour into the butter and stir evenly with an electric whisk at low speed;

7. Sift low-gluten flour and baking powder into the butter mixture;

8. Stir evenly with a spatula;

9. Put it into the mold and shake it a few times to make the surface as flat as possible;

10. Put it in the middle of the preheated oven, bake at 160 degrees for about 35 minutes, and it will be out;

11. Finished product

12. The finished product has a strong fruity aroma, the room is full of fragrance when baking, and the inside of the cake is soft and delicious;

13. Finished product.

Tips:
1. The temperature control of each type of oven is different, and the baking time is increased or decreased according to the characteristics of the oven;
2. The amount of white granulated sugar in the formula is increased or decreased according to your own preferences, my sweetness is just right;
3. The egg liquid must be added and whipped several times, otherwise it will be easy to separate oil and water;
4. Choose bananas that are particularly ripe, so that the aroma is stronger;
5. The amount of ingredients in this formula can be used to make 4 small cakes or 8 brick cakes with this mold, and the amount can be doubled to make 8 small cakes.