BANANA BUTTER CAKE
Overview
MOUSSECAKE, CHEESECAKE, BIRTHDAYCAKE, POUNDCAKE, MUFFIN, CHIFFONCAKE, SPONGECAKE, TIRAMISU. . . All of them are our family’s favorite cakes. It’s a real pleasure to be able to make your favorite cakes and pastries at home. You can make [Warm Brand] dishes for your family; your family will ‘eat in their mouths and warm their hearts’. . . During the three or two days at home, I cooked some dishes for my sister that my mother didn't usually make. My sister was smiling while eating. This 'banana cake' is a cake that I have always eaten when I was a child. It can be used as a breakfast or afternoon tea snack; you can also add some nuts if you like.
Tags
Ingredients
Steps
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Weigh the ingredients and set aside, and bring the butter to room temperature.
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Crush the banana with a fork.
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Start the whisk and beat until soft.
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Beat the butter until light and fluffy then add an egg.
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Continue to use a whisk to mix the eggs and butter evenly, then continue to beat in the second egg; repeat this step three times; mix the three eggs completely with the butter.
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Add the mashed banana to the butter custard.
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Use a whisk to stir the mashed banana evenly.
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Sift in the low-gluten flour, baking powder and baking soda and mix well.
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Use a pound cake mold and line the bottom with a piece of parchment paper; pour the cake batter into the mold and sprinkle with almond flakes; preheat the oven to 180 degrees and bake on the middle shelf for 25 minutes. The oven temperature needs to be adjusted according to each oven.
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Finished product.
