Recipe for Red Velvet Banana Pound Cake

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  1.Peel the bananas in advance, then crush them into puree and set aside.Preheat the oven to 170 degrees.

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  2. Soften butter at room temperature, add fine sugar and stir with egg beater until white.

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  3.Add the egg liquid in batches and beat with a whisk until the volume becomes larger.Fully integrated.

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  4.It looks good.

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  5. Please ignore the lighting problem ~ add banana puree and stir evenly.

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  6. Then sift out the low-gluten flour, baking powder, and red yeast rice powder, and turn Mix well.

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  7. Stir the batter~

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  8. Use a layer of oil paper as a base for the toast mold, then pour the batter into the middle and lower layers and bake at 170 degrees for 60 minutes and 15 minutes Take it out from the left and right sides, dip a knife in water and make a cut in the middle.

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  9. Unmold directly after baking.

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  10.The cut picture is also good, crispy on the outside and tender on the inside~