Black Banana Hazelnut Pound Cake

Black Banana Hazelnut Pound Cake

1. Cut the butter into slices and soften in advance;

2. Mix granulated sugar and red granulated sugar;

3. Put the hazelnut kernels into the oven, roast at 150°C for 10 minutes until cooked;

4. The roasted hazelnuts are rubbed and peeled, and broken up with a food processor;

5. Mix the chopped hazelnuts and low-gluten flour evenly;

6. One banana, cut into small pieces;

7. 120g dark chocolate, chopped and set aside.

8. Put a layer of melted butter on the mold in advance or put baking paper;

9. Put the butter, fine sugar, and red sugar into the mixing tank of a household mixer (you can also use an electric whisk), and use the letter "K" to beat the butter;

10. Stop the machine in the middle, scrape the surrounding butter to the middle, and continue to pass;

11. After beating until the color is whitish and fluffy, add the eggs one by one, each time until the eggs and the butter are completely fused before adding another one;

12. While adding the last egg, add a teaspoon of vanilla extract and beat evenly;

13. Add flour and hazelnuts all at once;

14. Stir until no dry powder is visible;

15. Add banana crumble and chocolate crumble;

16. Stir evenly to form a cake batter;

17. Put the cake batter into the mold, and it will be 80% full;

18. Put it into a preheated 160 degree oven and bake for 50 to 60 minutes until cooked.

19. When it bakes for 15 minutes, you can take out the mold and use a sharp blade to make a cut on the cake. It can also be omitted.

Tips:

1. Without a mixer, you can use an electric whisk, and the process steps are the same;

2. The quantity I made is relatively large, so you can reduce it by one. The principle is sugar: oil: egg: powder = 1:1:1:1, and other ingredients should be increased or decreased accordingly. I would rather add a little less than too much;

3. The butter should be in place, if you are not confident, you can use a little baking powder.

4. High oil and fever, control food intake.