Cooking Steps

1. 

   Step1:Prepare and weigh the required raw materials in advance.

2. 

   Step2:First, make roasted banana - remove the tendon of banana and cut into 3mm thin slices for standby.

3. 

   Step3:Add sugar and water to the pot.

4. 

   Step4:Use medium heat to stir when syrup turns tea color to make the whole color. Turn off the heat when syrup turns brown. Carefully pour boiling water with scraper and stir evenly.

5. 

   Step5:Then add the banana and fire, stir quickly and evenly. Cool it for standby use.

6. 

   Step6:Make a pound cake. The salt-free butter softened at room temperature is stirred evenly.

7. 

   Step7:Add in the sugar. Continue to beat until the butter is large and white.

8. 

   Step8:Add the egg liquid six times. Beat it thoroughly every time before adding the next time. I beat it for about one minute each time. The butter is very fluffy.

9. 

   Step9:Every time you add it, you should beat it well before adding it again.

10. 

    Step10:I played for about a minute at a time. The butter is very fluffy.

11. 

    Step11:Mix low gluten flour and baking powder, sift and add to butter..

12. 

    Step12:Use the scraper to mix evenly.

13. 

    Step13:Pour in roasted bananas. Mix well. Put oil paper on the inside of the mould. Pour the pound cake paste into the mould. Arrange it into the shape of high at both ends and low in the middle. Sprinkle some almond slices.

14. 

    Step14:Put oil paper on the mould. Pour the pound cake paste into the mould. After finishing it into the shape of high at both ends and low in the middle.

15. 

    Step15:Sprinkle some almond slices. Put it in the middle and lower layers of the preheated oven. Bake at 150 ° for about 50 minutes. Remove the oil paper from the oven and cool it.

16. 

    Step16:Finished product drawin

17. 

    Step17:Finished product drawin