1. Put the eggs in the basin.
2. Add caster sugar.
3. Stir evenly with a manual whisk.
4. Add milk and corn oil and continue to mix well.
5. Put the bananas in the fresh-keeping bag and roll them into a puree shape.
6. Put the mashed banana into the paste and mix well.
7. Sift in the low-gluten flour and baking powder.
8. Stir evenly with a spatula.
9. Then add the toasted walnuts, stir again and evenly, the cake batter is ready.
10. Put the mixed batter into the piping bag, squeeze it into the cake mold, about 7 to 8 minutes full.
11. Preheat the oven to 180 degrees, turn on the upper and lower heat, put it in the middle of the oven, bake for about 20 minutes, and the surface is ready to be colored.
Tips:1. Soybean oil can be replaced with vegetable oils such as corn oil, sunflower oil and linseed oil;
2. In addition to metal molds, cupcake molds or silicone cake molds can also be used.
※For more baking, please pay attention to the public account [Ma Lin's Dim Sum Book]
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