banana walnut cake
The same cake as Starbucks, easily recreated at home
Ingredients
- 2 banana
- 2 egg
- 100 g Plain yogurt
- 200 g Low gluten flour
- 50 g Corn Oil
- 4 g baking soda
- 6 g Baking powder
- Chopped walnuts Appropriate amount
Instructions
- Place 2 bananas on a baking tray lined with tin foil and bake at 180 degrees for 20 minutes
- Line the pound cake mold with baking paper and beat the eggs for later use
- Peel the baked bananas, put the banana flesh in a bowl and add sugar
- Beat with an electric whisk at low speed, add half of the egg liquid and continue beating. After beating evenly, add the other half of the egg liquid and continue beating
- Pour in corn oil and mix well
- Pour in the yogurt and mix well
- Mix the powders evenly, sift them into a bowl, and stir with an electric whisk at low speed until there is no dry powder
- Use a spatula to stir evenly.
- Pour the walnut kernels in and stir a few times
- Put into piping bag
- Squeeze it into the mold, use a spatula to help smooth it out, and sprinkle some walnut kernels around it
- Cut the remaining half banana into slices and place them evenly on top
- Bake in the oven at 180 degrees for about 35 minutes, and adjust the time depending on the color.
- After baking, take out the baking paper and place it on the drying rack. Peel off the baking paper around it and let it cool. It will taste better if refrigerated overnight.
Notes
1. The banana tastes best when it is fully ripe;
2. Use raw walnuts and break them into small pieces;
2. Use raw walnuts and break them into small pieces;
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