Cooking Steps

1. 

   Step1:Soften butter at room temperature. Mix with sugar and whisk until whit

2. 

   Step2:Beat up the two eggs and pour them into the butter. Mix wel

3. 

   Step3:Put the banana peel into a bowl. Mash it with a fork (to avoid water, you can't mash the banana directly in butter

4. 

   Step4:Put the mashed banana into the butter and stir with a spatula

5. 

   Step5:Sift the low gluten flour and baking powder into the mixture and mix gently with a scraper until there is no dry powder. Do not over mix

6. 

   Step6:Preheat the oven 180 degrees. Spread butter on the mold to prevent the pound cake from sticking on the mold, which is difficult to demould

7. 

   Step7:Pour the mixed batter into the mould and bake for 40 minutes at 180 ℃. If the surface of the cake is a little burnt at 20-30 minutes, adjust the temperature to 170 ℃ and continue to bake

8. 

   Step8:After baking, use a toothpick to check if it's cooked inside. If you don't want the surface to be more burnt, set the temperature to 160 ℃ and bake for six to seven minutes

9. 

   Step9:It's good to see that the outer skin of the super stick is crispy cake, but the inner part is soft, and the fragrance of butter and banana is light. It's also super good to eat it with jam (if you can't finish eating it, wrap the cake with tin paper to prevent it from drying. Because it's fresh banana, please eat it in three days