1. Roll the banana into a puree, add eggs and sugar and mix well.
2. Add corn oil and milk, mix and mix well.
3. Sift in low-gluten flour and baking powder and mix well.
4. Add heat-resistant chocolate beans and stir well.
5. Put it into a 6-inch mold, preheat the oven to 170 degrees, and bake it for 40 minutes.
6. Bake for 15 minutes, take out a knife in the middle, and continue to bake.
7. Bake them out and let cool.
8. It can be demoulded.
