1. Prepare the mold: I use Xuechu 6-inch oval cake mold; if your mold is not anti-sticking, you need to grease it before use;
2. Peel the bananas, put them in an oil-free and water-free container, and then mash them into mashed bananas; you can put the bananas in a food bag and press them into mash with your hands or a rolling pin for better results;
3. Put corn oil and milk in the banana bowl and mix well; let them blend well;
4. Prepare another container: weigh in egg liquid and fine sugar;
5. The egg bowl is separated with warm water and sent with an electric whisk until it can make a figure of eight, and the scratches will not disappear easily;
6. Mix the egg mixture with the mashed banana, and mix up and down evenly; do not stir in a circular motion;
7. Sift the low-gluten flour into the egg batter;
8. Use a spatula to turn up and down to mix evenly; the mixed batter is thick and uniform without big bubbles; do not stir in a circular motion;
9. Pour the egg batter into a non-stick mold, 9 minutes full;
10. Sprinkle with shredded coconut;
11. Put the mold in the middle of the oven;
12. Preheat the oven up and down at 180 degrees; after preheating, bake for 25 minutes;
13.
After the procedure is over, take out the cake; [Shredded Coconut Banana Cake] is ready.
Tips:1. The seasoning can be adjusted according to personal taste;
2. Scattered food life (scattered food), original author of the food column. Follow me, I will share more simple recipes for food with you! If you like it, please forward it, your forwarding is very important to me!
