[Personal Notes] I didn't have cake flour, baking powder, or baking soda leavening agents at home. This recipe is low in sugar and oil, and doesn't cause dampness or phlegm. Makes 6 pieces, each approximately 90 kcal. [Flavor Options] Cocoa powder: Chocolate aroma + bittersweetness, which masks the "tropical fruit aroma" of passion fruit. It has a rich flavor, warming in autumn and winter, but should be used with caution by those with a damp-heat constitution. Matcha powder: Fragrant + slightly bitter, it complements the "floral aroma + fruit acidity" of passion fruit better, with a light texture, and easily neutralizes the cooling properties in autumn and winter (add ginger if desired). [Failure Records] Didn't rise, solid: ① Egg whites not beaten at high speed for 3 minutes continuously; ② Over-mixed wet batter; ③ Oven not preheated properly. The taste is good, but since only bananas are unsweetened, it's still too sweet for me. I'll enjoy it as a soft pastry.
Materials
Baking: Matcha Banana Passion Fruit Oatmeal Cake (Warm and Stomach-Friendly Version) - Recipe Steps
【Wet Base】 "Juice" setting for 5-8 seconds: Banana + warm water, goat milk + ginger + red dates + passion fruit (coarse pieces) → Pour into a bowl + vegetable oil + egg yolk + yogurt, and stir well.
【Wet Batter】 Mix oats, flour, and cocoa powder/matcha powder until smooth, sift, and add to the "wet base". Mix on low speed for ≤10 seconds until smooth (soft even without polishing), do not overmix; you can add 1/4 teaspoon of lemon juice to help it rise.
Meringue: Beat until stiff peaks form (≥3 min at high speed); the bowl should be free of oil and water.
[Mix] Fold the wet batter into the meringue in two batches (fold gently and quickly).
[Air Fryer/Oven] Line a 6-inch mold with parchment paper, pour in the batter, and sprinkle a little oatmeal on top; Preheat to 170℃ for 5 minutes → Place in the oven → Bake at 160℃ for 20-25 minutes (until a toothpick comes out clean).
[Unmolding & Storage] Unmold 10 minutes after baking. Seal and refrigerate at 4-6℃ for 7 days (bring to room temperature for 10 minutes before eating). Recommended serving size: ≤1 piece/day.
