Classic method of soft sweet banana cake?

Banana 280g, unsalted cream 170g, brown sugar 20g, white sugar 90g, low-gluten flour 190g, baking powder 4g, whole egg1/0g, and appropriate amount of almond slices.

working methods

1. Press bananas into mud with a spoon for later use.

2. Put the softened cream and sugar into the The Mixing Bowl and stir until the cream is loose (manually stir for about 1-2 minutes).

3. Add the eggs into step 2 and stir until the egg juice and cream are evenly mixed (stir by hand for about 4-5 minutes).

4. Then, sift the banana puree and the flour and add them into the third step, and stir them slightly evenly (there is no need for excessive stirring, as long as the powder root milk egg paste is stirred evenly).

5. Pour into the baking mold (about 8* 18*7), smooth the surface and sprinkle with appropriate almond slices.

6. Preheat the oven and bake at 180 degrees for 35-40 minutes.