1. Put 150 grams of whole eggs in an oil- and water-free basin.
2. Put in sugar and start whisking with an electric whisk.
3. Use an electric whisk to beat the whole egg until it becomes white and thick, so that the drop of the egg will not disappear immediately.
4. Roll out 210 grams of bananas into puree.
5. Pour the cooking oil, milk and banana puree into the whole egg liquid.
6. Then sift in the low-gluten flour.
7. Spread grease paper on the mold and pour the batter.
8. Preheat the oven to 150 degrees. Spread the sliced banana peel on the batter, remember that the banana slices should be thinly sliced, otherwise it will sink to the bottom, then spread a layer of coconut paste and put it in the oven immediately, so that the banana on the surface will not be black.
9. Bake at 150°C for 30 minutes. Use a toothpick to penetrate the cake. It will not bring out the batter, but it is cooked.
