DIY BEST FRUIT MUFFIN BANANA MUFFIN TUTORIAL
Sometimes we want to make fruit taste into a fruit cake, but the final result is not tasty, because the fruit taste will become much lighter after baked.
Bananas are different. Just choose a ripe banana, and the banana cake will give off a strong aroma of banana. Moreover, the soft texture of banana itself will add a soft taste to the cake.
Let me share a banana muffin tutorial made with vegetable oil, which is a good choice for breakfast and afternoon tea.
sifted flour 150g
Banana 1 (Completely Ripe)
fine sugar 60g
vegetable oil 30g
baking powder 1 tablespoon (5ml)
1.Prepare materials. After peeling the bananas, put them into the fresh-keeping bag, press them into mud shape and mix and sift the sifted flour and baking powder
2.Pour milk, fine sugar, eggs, banana puree, vegetable oil and other ingredients into a large bowl
3.Stir with an egg beater to mix the liquid materials evenly
4.Pour in the sifted mixture of l sifted flour and baking powder
5.Quickly mix with a Silicone Scraper Spatula to make the powder materials mpletely
6.Stop mixing when the flour is completely wet and the batter looks rough and lumpy
7.Pour the smooth paste into food grade silicone baking cup mold and fill it with 2 / 3. 1. Bake it in the middle layer of 180 ℃ oven for 15-20 minutes until the surface is light golden yellow.
1. The baked cake is delicious when it’s hot. It’s best to eat it immediately. If you can’t finish eating, you can also freeze it in the freezer of the refrigerator. It can be stored for 1 week and heated after thawing.
2. For vegetable oil, please choose light and tasteless oils such as corn oil and sunflower seed oil. Do not choose oils with special smell such as peanut oil and sesame oil, otherwise it will affect the taste of the cake. If you like the taste of butter, you can also heat and dissolve 30g butter into liquid instead of vegetable oil.