Crispy Banana Butter Cake

Overview

I don’t like bananas, but I always go back to buy them when I smell their fragrance. Finally, they turned black, and I guessed that they would turn into banana mummies like before, so I decided to make a crispy banana butter cake. On a whim, I squeezed half of the chocolate sauce in. It was really delicious, so delicious that I forgot about its calories.

Tags

• baking
• baking powder
• banana
• butter
• egg
• high gluten flour
• low gluten flour
• powdered sugar
• salt

Ingredients

Steps

1. 1 Soften the butter in the pastry ingredients, add 20 grams of powdered sugar and 25 grams of high-gluten flour, knead it into a dough and put it in the refrigerator.

   

2. 2 Soften the butter in the cake ingredients and add 40 grams of powdered sugar and 3 grams of salt. Beat with an electric egg beater until it becomes white and enlarged. Beat the eggs and add them to the butter in three batches. Each time, it must be fully integrated with the butter so that the egg oil cannot separate.

   

3. 3 Put two bananas into a plastic bag and use a rolling pin or anything you feel comfortable with to make a paste. Of course, it is better to use a food processor to make it more fine. I don’t have a food processor so I use a rolling pin to crush it. Then mix it with the buttery batter on top.

   

4. 4 After the banana batter is ready, mix 70 grams of low-gluten flour and 3 grams of baking powder in the cake ingredients, then sift into the banana batter with a sieve, cut it evenly and put it into the mold. I squeezed in some chocolate sauce on a temporary basis.

   

5. 5 At this time, the puff pastry dough placed in the refrigerator should be hard. Use a grater to grate it into shreds. If you don't have a grater, you should be able to scrape it off layer by layer with a fruit knife. At this time, you can open the oven to 180 degrees and preheat it. I usually preheat it for 10 minutes.

   

6. 6 Then sprinkle the meringue shreds on the banana batter, spreading it as evenly as possible.

   

7. 7 After completion, place it in the preheated oven on the upper level. Bake until the surface is colored, then lower the temperature to 150 degrees, move the baking sheet to the lower level, and bake for a total of 25-30 minutes. I was lazy here and placed it directly on the lower shelf without adjusting the temperature from 180 degrees to 150 degrees, which caused the cake to be a little burnt.