Still learning to bake - coconut Banana Cake

Still learning to bake - coconut Banana Cake

Introduction:

"In the busy life, more and more people use healthy food or supplements to supplement their unbalanced diet. Bananas contain almost all vitamins, vitamins and minerals, so it's easy to get all kinds of nutrients from bananas. Banana contains a lot of potassium and magnesium. Potassium can prevent blood pressure rise and muscle spasm, while magnesium can eliminate fatigue. Since bananas are well digested and absorbed, they can be safely eaten from children to the elderly and supplied with balanced nutrition. Recently, there are more and more people who don't eat breakfast, and the source of vitality of the day is breakfast. Therefore, banana, which is immediate and can maintain energy for a long time, becomes the most suitable food for breakfast. In addition, because banana is a low calorie food, even people who are losing weight can enjoy eating without worry. The banana ripens too fast in summer. It's just right when I bought it. It's too ripe the next day. It's too late. If you make pastry with this over cooked banana, it's not only fast to consume, but also delicious. There is also a light fruit flavor. The fruit cake produced by our family is full of materials and has a very good taste. "

Production steps:

Step 1: Ingredients: 200g banana puree, 25g olive oil, 35g white sugar, 75g coconut juice, 75g eggs, 3 baking powder, 1.5g coconut shreds, 220g low gluten flour, 1 banana. 2. Take a large bowl without oil and water, beat in the eggs and pour in the sugar. 3. Add sugar in three times to beat the whole egg until the beater can hang the egg upside down. 4. Take a large bowl and pour in coconut juice and olive oil. 5. Then pour in the mixing sifted baking powder and low powder, pour in the banana puree and stir well. 6. Pour the mixed banana batter into the egg liquid, turn it from bottom to top with a rubber knife until the batter and egg liquid are completely mixed. 7. Pour into the baking tray covered with oil absorption paper, then spread banana slices and sprinkle coconut shreds. 8. Put into a preheated oven at 150 ℃ and bake in the middle for 38 minutes. 9. When the surface is golden, it can be baked out. 10. When it's cold, you can cut it into pieces.

Step 2: take a large bowl without oil and water, beat in the eggs and pour in the sugar.

Step 3: add white sugar in three times to beat the whole egg until the beater can hang the egg upside down.

Step 4: take a large bowl and pour in coconut juice and olive oil.

Step 5: pour in the sifted baking powder and low flour, then pour in the banana puree and stir well.

Step 6: pour the mixed banana batter into the egg liquid, turn it from bottom to top with a rubber knife until the batter and egg liquid are completely mixed.

Step 7: pour into the baking tray covered with oil absorbent paper, then spread banana slices and sprinkle coconut shreds.

Step 8: put it into a preheated oven at 150 ℃ and bake in the middle for 38 minutes.

Step 9: bake until golden yellow on the surface and you can get out of the oven.

Step 10: when it's cold, cut it into pieces.

Materials required:

Banana puree: 200g

Olive oil: 25g

Coconut juice: 75g

Eggs: 3

Low gluten flour: 220g

Banana: 1

Sugar: 35g

Baking powder: 1.5g

Coconut: right amount

Note: *. Banana puree can't be prepared in advance (I made it first, but it turned a little black in the back) *. Banana puree can be pressed with rolling pin. If it is pressed by cooking machine, it will be black faster. *If you don't have olive oil, you can replace it with other odorless vegetable oils. *If you don't have coconut milk, you can replace it with milk, but it doesn't have that strong coconut flavor. *The temperature of each oven is different, and the specific temperature is adjusted according to the oven. *If you are afraid that the middle is not ripe, use a toothpick to pull it out. If there is no batter, it will be ripe.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Fruity