1. Prepare the materials.
2. Prepare the materials.
3. Peel the banana, put it in a fresh-keeping bag and press it into a puree, squeeze it into the lemon juice and mix well.
4. Mix the whole egg liquid and fine sugar, and use a manual whisk to mix evenly.
5. Add sunflower oil and stir well.
6. Add banana puree to the egg mixture and mix well.
7. Mix the low-gluten flour, baking powder, and baking soda through a sieve, then pour into the egg-liquid banana paste, and mix evenly from bottom to top (do not stir in circles to avoid gluten).
8. Add the chopped walnuts and stir evenly from bottom to top with a spatula.
9. Scoop the batter into a paper cup, and place 7-8 minutes full. And sprinkle some walnuts on the batter.
10. Put it in the middle of the oven and bake for about 18 minutes.
