1. Mashed bananas
2. Soften the butter, add fine sugar, and beat with a whisk
3. Add egg liquid in portions, beat with a whisk until each time the egg liquid is absorbed, then add the egg liquid
4. Until the butter absorbs all the egg liquid
5. Pour in the sifted low flour and baking powder
6. Stir into a uniform batter
7. Pour the mashed banana
8. Finally, the evenly stirred batter is poured into the piping bag
9. Use a piping bag to squeeze the batter into the mold, and then use a spatula to slightly wipe the surface of the cake into a state of 2 sides high and low middle.
10. Bake at 180 degrees in the oven for 35 minutes
11. While baking the cake, boil the caster sugar and water until the sugar is completely melted
12. After cooling slightly, add maple syrup and stir well
13. Spread the syrup evenly on the pound cake
14. Spread the pound cake with syrup, wrap it in plastic wrap and store it for 2 days
15. After 2 days, you can start eating
Tips:1. Fermented butter is recommended for butter, which is more fragrant;
2. The baked pound cake can be brushed hard when brushing the syrup, the cake can absorb a lot of sugar water;
3. The pound cake after sealing is more moist and delicate;
4. I didn’t completely press the banana into puree. I waited for it to be granulated. The taste is also very good.
