1.
1 Peel the bananas and press them into puree for later use (some particles can be reserved)
2 Mix powdered sugar + salt for later use; beat the eggs into egg liquid for later use
3 Mix low-gluten flour + high-gluten flour + cocoa powder + baking soda powder + baking powder together, sieve twice and set aside
2.
4 Put the unsalted butter at room temperature to soften, then put it into the mixing tank and beat slowly with an electric mixer for about 20 seconds, then add the sugar and salt of Practice 2 and stir at a slow speed until slightly whitish. After the egg liquid is added in 3-4 times, stir at medium speed until completely uniform
5 Then pour the mashed banana + sweet wine into Practice 4 and continue to stir evenly
3. 6 Then add the sieved powder of Method 3 completely, and mix well by cutting and mixing ~ Don't over-mix, it will make the tendons not soft
4.
7 Pour the batter into the cake cup or the mold covered with anti-sticking paper, and then tap the bottom of the baking pan to exhaust the air after the surface is smoothed.
8 Move into the preheated 175°C oven, bake for about 23-25 minutes, take it out
9 Decorate the cake with powdered sugar, banana chips or chocolate sauce to finish (can be omitted)
Tips:1. When stirring the cake batter, remember not to stir too much, and don't draw circles~ Mix well by scooping up from the bottom, a few particles will not affect the finished product;
2. The sweet wine can be replaced with rum or espresso liquid. If the sweet wine is not added, the weight of the mashed banana can be increased to 100g;
3. If large metal molds are used, the oven baking time will be extended to 37-40 minutes;
4. The cake is more delicious after being left overnight!
