Banana Walnut Cake

1. Place bananas in a pot without water or oil and press them into a paste. Choose bananas with some black spots on the outer skin. Bananas with thin skin are the sweetest and tastiest when ripe. Raw bananas can have a bitter taste when tasted carefully.

2. Add eggs, beat well, and stir into a paste.

3. Add sugar, soak in flour, and stir well It starts with baking powder, which is a safe additive. We don't eat it often and the amount is not large, so it's really okay to eat some. It is normal to add baking powder and leavening agent to some steamed bun Mantou cakes sold in the market. Mothers who mind making baking powder should not make this one. There are many delicate cake, steamer cake, rice cooker cake, and fermented cake recipes available on the official account.

4. Then add corn oil and stir the milk evenly Corn oil has no taste, and sunflower seed oil also has no taste. Can we switch to other edible oils? You don't mind the taste.

5. Finally, add the low gluten flour. Stir well with egg mixture until a uniform cake paste is formed. If no dry powder is visible, it is sufficient This cake recipe is quite coarse and lacks sieving to reduce the powder content. It is simply stirred with egg whites. The final taste is a bit chewy and solid, not as soft as clouds.

Preheat the oven to 180 degrees. Cut the walnut kernels into small pieces. Babies under 2 years old should add walnut powder, not crushed walnuts! For safety reasons, I also eat walnut powder when I am 2-3 years old. You can also switch to other nut powders.

7. Pour walnut powder/crumbs into the cake batter and stir well. The final batter can slowly drip.

8. Pour the cake batter into the mold, and sprinkle the remaining walnut shavings on top of the cake batter This mold is for a pound cake, and I have also baked it with a toast mold. It can be baked in any container that can fit into the oven.

9. Cut the cake into pieces and eat it after it cools down I couldn't find the knife for cutting the cake, so I just used a kitchen knife and sawed back and forth.

10. One bite is always a surprise, it's so delicious.