1. Put the peeled bananas into a fresh-keeping bag and mash them into banana puree. Low powder + baking powder + baking soda, mix, break dark chocolate into small pieces. After the butter is softened, add the sugar, beat with the beater until the color is lighter and the volume is bulky.
2. After the eggs are broken, pour them into butter twice and continue to beat them with the beater. (add the second time after the eggs and butter are completely blended), add the eggs and beat the butter as shown in Figure 7, some of them turn white and fluffy. Pour banana puree into the butter. Use a rubber scraper to gently mix the banana puree and butter together. Do not mix them evenly. Add milk and stir. (there will be a mixed and uneven appearance, meter relation)
3. Sift the low gluten flour, baking powder and baking soda into the butter paste. Use a rubber scraper to mix evenly and make a moist batter. Dice the dark chocolate, pour into the batter, mix the batter and the chocolate chips with a spatula.
4. Cut a small hole in the bottom of the flower mounting bag, twist it a few times, and cover the bag on a large container. (in this way, it's more convenient to pour batter. The bags that won't touch are full of batter.)
5. Mix the batter into the flower mounting bag, squeeze it into a small paper cup, 8 points full. Put in the preheated 170 degree oven, bake in the middle layer for about 20 minutes, until it is fully expanded, and the surface is golden.
6. The baked cake is delicious. It's best to eat it hot.