Deoiled version of Starbucks Banana Cake

Deoiled version of Starbucks Banana Cake

Introduction:

"I've improved this one on the original prescription. I've removed butter, used vegetable oil, reduced sugar, and used chocolate beans instead of walnuts. It tastes super good. It's a special dessert for afternoon tea. It's delicious with coffee or black tea!"

Production steps:

Step 1: prepare the required ingredients, bananas must be ripe, unripe bananas do have a bitter taste.

Step 2: mash the banana in the pot.

Step 3: add other ingredients in turn. Don't be troublesome here. Put the things together, or they will taste different. It's better to put them in the same way. Mix the sugar first.

Step 4: put in the eggs, stir evenly, make sure the eggs are completely dissolved before continuing the following steps.

Step 5: milk and salad oil mixed evenly into the basin, continue to stir, and then into the flour, no particles on it, do not over stir, will be gluten.

Step 6: the original formula is walnut. I use chocolate beans for baking. When baking, there are many things that combine the two. The taste is very good, such as cinnamon and apple, Matcha and red beans, bananas and walnuts, or chocolate, which make the finished product icing on the cake.

Step 7: brush oil on the edge of the mold, then pour the batter into the mold, and preheat the oven 180 degrees for 5 minutes. Then bake for 35-40 minutes.

Step 8: the improved version of my prescription uses the smallest unit. Their own mold larger, according to the formula to do double the amount, there is no problem. By the time the recipe was released, I had already eaten half of it, hee hee~~

Materials required:

Low gluten flour: 100g

Banana: 120g

Egg: 1

Sugar: 50g

Salad oil: 30g

Milk: 30g

Baking powder: 5g

Note: this kind of batter is relatively thin, must bake for a while, with toothpick prick center, did not bring out batter that cooked.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet