Banana Walnut Cake
1.
Bananas are pressed into a mud in a basin without water and oil. Choose bananas with some dark spots on the outer skin. Bananas with thin skin are the sweetest and most delicious bananas when they are ripe. The raw banana will taste astringent when you taste it carefully.
2.
Add the eggs, beat evenly, and make a paste.
3.
Add sugar, baking powder, and stir well. >>Rely on baking powder. Baking powder is a safe additive. We don’t eat it often and the amount is not large. It is normal to add some baking powder and leavening agent to some buns and steamed buns on the market. Mothers who mind baking powder should not make this. There are many delicate cakes, steamer cakes, rice cooker cakes, and fermented cakes in the official account.
4.
Then add corn oil, milk and stir well. >>Corn oil has no taste, and sunflower oil has no taste. Can I change to other cooking oil? You don’t mind the taste.
5.
Finally add low-gluten flour. Stir well with egg custard, stir to form a cake paste, and the dry powder is not visible. >>This kind of cake method is quite coarse, without sieving low powder, just use egg soak and stir. The final taste is a bit chewy, a bit firm, not as soft as clouds.
6.
Preheat the oven 180 degrees. Chopped walnuts. Babies under 2 years old should add walnut powder instead of crushed walnuts! 2 to 3 years old also eat walnut powder for insurance purposes. It can also be replaced with other nut powders.
7.
Pour the walnut powder/crush into the cake batter and mix well. The batter can drip off slowly at the end.
8.
Pour the cake batter into the mold, and sprinkle the remaining walnuts on the cake batter. >>This mold is a pound cake mold. I have also used a toast mold to bake it. It can be baked in a container that can go into the oven.
9.
Wait for the cake to cool and cut into pieces. >>You can’t find the knife for cutting the cake, just use the chopper to cut it back and forth.
10.
It's a surprise after a bite, and it's delicious.
Tips:
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