Haruan Time required : 20minutes
- banana : Two
- 卵 : 1個
- 砂糖 : 50g
- 牛乳 : 大さじ1
- 油 : 50cc
- 米粉 : 150g
- ベーキングパウダー : 5g
Put the banana in a bowl and mash it with a fork.
Add eggs, sugar, milk and oil in that order and mix with a mixer.
Add rice flour and baking powder and mix with a spatula.
Pour the dough into the mold
Spread the oven sheet on the mold and pour the dough from 2.
Spread the dough evenly and hit it to remove the air.
bake in an oven
Bake for 15 minutes in an oven preheated to 180 degrees.
After baking, make a cut in the middle with a kitchen knife and bake for another 25 minutes.
Cool on the ami, cut with a kitchen knife, and complete.
・ A recipe that substitutes rice flour for the strong flour of Harumi Kurihara's recipe.
・ Rice flour for confectionery is used.
・ Because rice flour is used, it does not swell as much as wheat flour.
・ The outside is fragrant and the inside is soft, which is unique to rice flour.
・ You can eat it fresh or chilled.
・ Finish eating within 2 to 3 days.
・ You may top with whipped cream or cinnamon.
・ Can be arranged with walnuts and chocolate.
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