This banana sponge cake is low in fat. You can try it out for a slimming friend. It is delicious and healthy.
The banana is pressed into a mud with a spoon, or the banana is placed in a fresh-keeping bag and pressed into a mud with a rolling pin.
Low-gluten flour and baking powder mixed with sieve
Milk, sugar, and vegetable oil are weighed for use.
Put the milk, vegetable oil, fine sugar, eggs, and banana puree into a large bowl and mix them evenly with a manual egg beater.
Put the sieved low-gluten flour and baking powder and mix well. When mixing, avoid excessive mixing, mix the flour completely wet, and mix the batter to look rough and multi-block, you can stop.
Pour the batter into the mold, 2/3 full, immediately put into the preheated 180 degree oven, the middle layer, fire up and down, bake for 15-20 minutes, until the surface is light golden yellow can be taken out.
Delicious banana sponge cake can be eaten.
For vegetable oil, please choose corn oil, sunflower oil and other light and tasteless oils. Do not choose peanut oil, sesame oil and other oils with special odor, otherwise it will affect the taste of the cake. If you like buttery friends, you can also melt 30-40 grams of butter into a liquid instead of vegetable oil.