Two bananas, two eggs, half a carton of milk, a bowl of noodles, oil-free and sugar-free for ten minutes, soft and sweet, easy to digest

Today I recommend to you a soft, sweet and easy-to-digest cake, banana egg muffin, home-cooked, simple method, time-saving, nutritious and healthy, whether it is an office worker who feels that time is never enough, or a student party who studies hard every day, it is a very suitable breakfast, and then with a glass of milk or oatmeal, the perfect new choice for breakfast.

Banana egg muffins

2 bananas, 2 eggs, 100 grams of milk, 160 grams of cake flour.

Here's how

First of all, help 2 bananas to remove the dusty coat, bananas should try to choose ripe, that is, the best ones that have spots on the skin. First, ripe bananas have a sweet and delicious taste, and second, ripe bananas have soft flesh and are easy to puree when pressed with a spoon or fork, or the paste will be more delicate when beaten with a food processor, and fresh and slightly hard bananas cannot achieve this effect.

The two bananas I use are relatively large, I specially weighed them, and the net weight of the two bananas peeled is 170 grams.

Cut the banana into small pieces, mix with two eggs and 100g of milk in a blender and start beating.

If you don't have a blender or wall breaker, you can also use a spoon or fork to puree bananas.

That is, it takes dozens of seconds to make a delicate paste, pour it into a basin, you can smell a very strong sweetness, the sweetness of 2 large bananas is enough, so you don't need to add additional sugar, and it is healthier to eat less sugar. If the banana is relatively small and feels that the sweetness is insufficient, or if you have a special sweet tooth, you can also add some sugar in moderation.

Sift in about 160 grams of low-gluten flour in stages, stir until you can't see the dry powder, and form a homogeneous and delicate paste with a certain concentration but can flow like yogurt.

Pay attention to two points: one is to use the method of stirring or cutting and mixing, do not stir in circles, to prevent gluten and affect the softness of the cake. Second, if you don't have low-gluten flour, you can use ordinary flour and a small amount of corn flour or corn starch to mix evenly instead of use, and you can also use plain flour directly if you want to save trouble.

Use a spoonful of batter in a spoon of the right size, pour it into a preheated pan, pour the batter vertically from the top to the center, the batter will flow from the center to the surrounding and automatically spread into a round cake, cover the lid and heat over low heat.

Note: One is that my pan is uneven, the bottom of the middle is slightly convex, so the cake is not too round, if the bottom of your pan is flat, the batter automatically flows and spreads out the cake is particularly round. The second is that the banana contains sugar and milk, and this cake is easy to color, so be sure to heat it over low heat all the time.

Burn until the surface is set, small pores appear, and the bottom must be colored, and you can turn it over with a shovel. It is best to use a silicone spatula, one is to turn it over and use it, and the other is not to hurt the bottom of the pot.

Sear until both sides are colored, press and rebound quickly, and the banana egg muffins are cooked and ready to be cooked.

Seeing the golden color of the cake, smelling the rich sweetness, tearing one can't help but taste it, it is particularly soft and slightly sweet, so delicious that you can't stop the rhythm without eating a few. If you like it, hurry up and make it for hard-working parents, for husbands and wives who love each other, and for cute children, a home-cooked food suitable for all ages.