Whole Wheat Banana Cake
by Food·Color
Favorite
Difficulty
Easy
Time
30m
Serving
4
The Xinjiang Leba I just made was given to an unexpected guest, and the breakfast was suddenly gone. Look through the collection and find something quick to fill this vacancy. Just a bunch of bananas, this whole wheat banana cake is very good.
I thought that there was still an unopened package of whole wheat flour. I turned over the bottom of the box twice and couldn't find it. Could it be a memory error? I had no choice but to use the rest of the whole wheat flour, and use flour to fill in the shortfall.
This whole-wheat banana pie, although called a pie, looks like a scone, a biscuit, and a muffin, but it has no eggs, no water, no milk, and the moisture comes from bananas. 3 bananas, 2 large cups of whole wheat flour, take only one-third, how much flour should be used? It probably depends on how big a banana is. Add the flour to 100 grams, it can be mixed into a relatively dry dough OR paste, stop here. It seems to be the first time that 3 grams of baking soda is used for 100 grams of flour. Muttering in my heart, is it too alkaline? Even bitter? After shaking for a few seconds, he didn't change the original plan after all.
The soft and collapsed dough is moved to the baking tray, flattened and cut into pieces, and the baking is started. I began to speculate about the possible results, patiently baked it into a golden brown, and baked it out. The cut seams have been completely bonded together, can not wait to cool down, can't wait to cut along the seam with a knife. The strong banana flavor, the cross-section is yellow and moist, is far from the white and dry of the original. Look at that, the proportion of the original flour should be a bit larger?
Although it looks very different from the original version, the taste is very good. The banana fragrance is rich, without the alkaline taste of baking soda, and the taste is more like a cake, soft and moist, not like the dryness and crunch of biscuits or biscuits. . . . .
I thought that there was still an unopened package of whole wheat flour. I turned over the bottom of the box twice and couldn't find it. Could it be a memory error? I had no choice but to use the rest of the whole wheat flour, and use flour to fill in the shortfall.
This whole-wheat banana pie, although called a pie, looks like a scone, a biscuit, and a muffin, but it has no eggs, no water, no milk, and the moisture comes from bananas. 3 bananas, 2 large cups of whole wheat flour, take only one-third, how much flour should be used? It probably depends on how big a banana is. Add the flour to 100 grams, it can be mixed into a relatively dry dough OR paste, stop here. It seems to be the first time that 3 grams of baking soda is used for 100 grams of flour. Muttering in my heart, is it too alkaline? Even bitter? After shaking for a few seconds, he didn't change the original plan after all.
The soft and collapsed dough is moved to the baking tray, flattened and cut into pieces, and the baking is started. I began to speculate about the possible results, patiently baked it into a golden brown, and baked it out. The cut seams have been completely bonded together, can not wait to cool down, can't wait to cut along the seam with a knife. The strong banana flavor, the cross-section is yellow and moist, is far from the white and dry of the original. Look at that, the proportion of the original flour should be a bit larger?
Although it looks very different from the original version, the taste is very good. The banana fragrance is rich, without the alkaline taste of baking soda, and the taste is more like a cake, soft and moist, not like the dryness and crunch of biscuits or biscuits. . . . .
