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1. Peel the bananas and put them in a fresh-keeping bag and mash them into puree
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2. Separate egg yolks and egg whites in a clean, water- and oil-free container
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3. Add the egg yolks to the white sugar and stir until the sugar is completely melted
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4. Add the mashed banana and stir evenly until the mashed banana is not granular
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5. Pour in coconut milk and corn oil and mix well again
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6. Sift in low powder
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7. Stir into a delicate egg yolk paste
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8. Add a few drops of lemon juice to the egg whites in three times and add white sugar to beat
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9. Whip until hard foaming, lift the whisk with a small tip
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10. Take one-third of the beaten egg whites and add them to the egg yolk paste, stir up and down evenly
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11. After mixing, pour it all back into the egg white container
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12. Stir it into a delicate cake batter
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13. Spread greased paper with an 8-inch square mold and pour into the cake batter, gently shake out air bubbles to make the surface smooth
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14. Cut the bananas into thin slices and place them lightly, then sprinkle with a layer of shredded coconut
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15. After the oven is preheated, the middle layer will be rotated at 150 degrees for 20 minutes and then at 140 degrees for about 25 minutes.
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16. Remove from the oven
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17. Buckle upside down on a cool shelf lined with clean grease paper and let cool
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18. Finished picture
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19. Finished picture
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20. Finished picture
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