1Soften the butter at room temperature and whisk it with sugar until it is bulky and feathery.
2Add the beaten egg liquid twice and beat evenly.
3Bananas are packed in fresh-keeping bags and pressed into mud with rolling pins.
4Pour the banana puree into the beaten butter and gently stir it, not too evenly.
6Low gluten flour, baking powder and baking soda are mixed and sifted, then sifted into butter, and evenly mixed with rubber scraper to form a wet batter.
7Black chocolate is chopped with a knife and poured into the batter. Mix well.
8Mix the batter into the mounting bag, squeeze into the mould, 70% full, put into the preheated 180 degree oven, middle, upper and lower fire, about 30 minutes. Until Mifen fully expands, the surface will be golden.
9Look at the soft interior... Dont miss a friend who likes bananas!
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