1. Press the bananas into puree with a spoon (choose ripe bananas that taste good)
2. Soak the raisins in cold boiled water for about 10 minutes, drain the water, and cut into pieces for later use
3. Stir the whole egg with sugar
4. Add corn oil and stir well
5. Add the milk and mix well
6. Pour in the mashed banana, squeeze in the lemon juice, cut and mix evenly with a silicone knife
7. Sift in low-gluten flour, cut and mix the baking powder evenly, do not over-mix to avoid gluten
8. Use a small spoon to scoop the mixed cake batter into a paper cup 7 minutes full, sprinkle raisins on the surface, and bake at 170 degrees for 25 minutes
Tips:Raisins can also be replaced with other dried fruits
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