1. Prepare all materials.
2. Cut the bananas into the food processor, add milk and sugar to smash them.
3. Pour the smashed banana milk into a large bowl.
4. The flour and baking powder are sifted and added to the banana milk which has been smashed before.
5. Stir the banana milk with flour and baking powder.
6. Add egg liquid, melted butter, and salt.
7. Stir until finer and let stand for 10 minutes.
8. Heat a non-stick pan on low heat to 5 minutes hot, and brush a little bit of oil with an oil brush.
9. Pour in a small spoonful of batter and heat it for about 2 to 3 minutes (I set the fire to the minimum, and the fire will be dark if it is too high)
10. Turn it over after small holes appear on the surface of the batter.
11. Bake the reverse side for 2 to 3 minutes to get out of the pot.
Tips:1. Be sure to use dark chocolate. I bought the wrong one. I bought milk silky, but the chocolate is not dark.
2. Try to make the chocolate softer. I didn't make it for too long, but the chocolate is still a bit hard.
3. If you don't have a food processor (or juicer), you can use a spoon to mash the bananas, then stir in the milk and stir well.
