Madeleine with bananas, the taste is moist. Ps: Regarding the problem of using oil, be sure to use butter, or unflavored corn, sunflower oil, otherwise the taste of the oil will mask the aroma of the banana! Like the oil-reducing pro, the amount of oil can be reduced by about 20 grams, but the effect of the oil can make the cake last longer, and the cake will be better after the refrigerator is returned to the oil!
The banana is peeled and put into a fresh-keeping bag and pressed into a mud.
Beat the eggs, add corn oil, powdered sugar, stir well, and pour in banana puree.
Flour, milk powder, baking powder, sift through the egg mixture, and mix thoroughly.
Stir the batter for 15 minutes and pour it into the oiled Madeleine mold with a spoon.
The oven is preheated and can be taken out after baking for 10-15 minutes at 180 degrees.
1 banana mud as much as possible, smashed, so that the baked Madeleine looks flat and beautiful. 2 Put the refrigerator and eat it better after returning to the oil!