Specifications: 22X22 baking tray baking: middle layer, 150 degrees 35 minutes, last 10 minutes, turn to the top layer
Eggs are washed into a clean, oil-free bowl;
Add white sugar;
The electric egg beater is sent to the highest whitening and thickening, and the egg paste lifts the drip line and does not disappear immediately;
Add olive oil;
Add coconut milk;
Pour into the gorgeous banana puree;
Use a scraper to mix well like a stir-fry, so that it won't defoam;
Add the sifted low-gluten flour and mix well like stir-fry;
Bake the baking paper and pour the mixed banana cake paste;
Slice the banana about 2 cm and put it on the cake paste (remember not to be thick, it will sink);
Finally sprinkle with coconut or shredded coconut;
Into the oven, middle layer, 150 degrees, 35 minutes;
Transfer to the top layer, 150 degrees, about 10 minutes (coloring) up to the color you like.
After cooling, it is refrigerated in the refrigerator for more than 4 hours, and the taste is better!
It's best to stare at the last color, so as not to burn. [Combination of banana mud] several methods: 1, cut small pieces with a spoon; 2, with a mixer; 3, into the storage bag pressure.