1. The bananas are mashed and set aside.
2. Put the walnuts in the oven at 170°, bake for about 5 minutes, remove and chop.
3. Add fine sugar to the eggs and stir until the sugar melts.
4. Add corn oil and mix well.
5. Add milk and mix well.
6. Sift in the low-gluten flour and mix until the dry flour is no longer visible. Don't over-mix.
7. Pour in chopped walnuts and mashed bananas and mix well.
8. Squeeze the cake batter into a paper cup, put it in the preheated oven, 170°, middle level, upper and lower fire, bake for about 30 minutes.
Tips:The baking time and temperature are adjusted according to your own oven. Don't stir the muffin cake for too long, otherwise there will be cavities in the baked cake.
