The banana "fat" cake has always been my favorite pound cake, and it won't work until the home is baked. Because I am too lazy, I don't like bananas for half, and I don't like eggs with only egg yolk or a few grams of grams. So I have to use a whole banana and the whole egg. Anyway, the amount of fat cake is not so accurate. ;) The mold I used is a small rectangular mold with a bottom of 12 cm + 6 cm and a top 14 + 7 cm.
The ripe bananas are like the ones, there are black plum blossoms, the more the better, but not more bad.
Peel the bananas, put them in a fresh-keeping bag, and crush them with a rolling pin.
Soften butter + sugar at room temperature with an electric egg beater. The butter must be softened. If the butter is not good, the cake will not be able to be sent.
When the butter is white and the volume is expanded, add the banana puree and continue to send until it is fully mixed. Then add the eggs to fight.
After the preparation, add low-gluten flour, baking powder and baking soda, and batter the batter until the mixture has no dry powder. The oven is preheated to 170 degrees. This time I added some Oreo pieces.
Apply a thin layer of butter or mold release to the mold, pour the mixture into the oven at 170 degrees, the lower layer, fire up and down, and bake for about 40 minutes until the surface is golden. There is no need to cut a knife in the middle, butter is sent in place, and the cake itself will split a beautiful opening.
Time is up, take it out, and release the mold when the temperature is not hot.趁When the temperature is warm, apply a mixture of vanilla syrup + rum on the surface and around the cake. If there is no ready-made vanilla syrup, please see the following.
Take a little warm water, add a drop of vanilla extract, preferably vanilla extract with vanilla seeds, add a little sugar, mix and melt the sugar, and then mix the same amount of rum.
After brushing the sugar liquor, put the cake in the fresh-keeping bag and put it for one night. It will be softer the next day.