1. Put the bananas and milk in the food processor and puree them.
2. Add an egg yolk and stir well.
3. Sift in the low-gluten flour.
4. Stir evenly with a rubber spatula.
5. The egg whites are beaten with a whisk to a rigid foaming state.
6. Mix the egg yolk paste and meringue in two batches, and stir evenly.
7. Put it in a piping bag.
8. Squeeze into a non-stick pan and fry on medium-low heat. Be sure to control the heat and don't burn it anymore.