I bought a few bananas two days ago and blackened them all for me. The best place to go for black bananas I think is to make a simple fast, rich and sweet banana oatmeal nut pound cake.
material:
Low gluten flour 120 g
2 eggs at room temperature
Baking powder 4 g
2 bananas
Sugar 30 g
Softened butter 100 g
Sea salt 1 g
Walnuts, oats and other nuts
Amount
steps:
1. Soften the butter until you can press your finger prints, add sea salt and sugar and whisk until feathery.
2. Add a small amount of beaten whole egg liquid several times until absorbed.
3. Sift in low gluten flour and baking powder and stir well.
4. Pour in bananas, oats and mix well, and add the oiled paper to the Yangchen pound cake mold.
5. Smooth the surface, slightly lower in the middle, a little higher on the 4 sides, and sprinkle with almond slices.
6. Bake in a preheated oven at 170°C for 50 minutes.
7. Cool slightly, wrap in plastic wrap to return oil, and eat the next day. The texture of the day is crispy and super fragrant.
