It's best to use ripe bananas, otherwise they won't be very delicate, and I won't use them very well. The particles are a little big.
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Beat two eggs and mix well. It is recommended to use a larger bowl or even a basin, otherwise it will be difficult to stir. My bowl is very small.
It is recommended to operate with an eggbeater! Egg paste will be more delicate!
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Add 100g corn flour and 2g baking powder, and stir well (the finished product is slightly sweet, and appropriate amount of sugar can be added in this step if you like).
Ps: (All corn flour will taste very dry. You can replace some corn flour with low-gluten flour! )
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Pour into a one-pound cake mold, flatten the surface, sprinkle with coconut or sesame seeds, put in the middle layer of the oven, and bake at 170℃? 35 minutes, the smell of the oven in the process! It smells good!
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The finished product is crisp outside and tender inside. Because the corn flour used is that kind of coarse grain flavor, it is not so delicate.
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Bananas are not very ripe, and you can still see banana particles! Bananas bring their own light sweetness, plus the smell of corn flour, which is very healthy!
Eating it every other day will dry, because there is no oil, and the taste of corn flour is like this ~
Cut two pieces of peanut butter for breakfast. It tastes just right!
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