1, material; 3 bananas, 165g low-gluten flour, 3 eggs, 2g salt, 75g sugar, 52g coconut milk, 65g vegetable oil and a proper amount of shredded coconut.

2. Half a banana is used to decorate the cake.

3. Mash two and a half bananas, add coconut milk and vegetable oil and mix well, then add sugar and salt and mix well.

4, egg white separation, protein delivery.

5. Add egg yolk to the egg white and beat well.

6. Pour the mixed banana puree into the beaten egg paste and stir it up and down.

7. Preheat the oven to 160 degrees.

8. Pour the cake paste into the baking tray and shake it a few times. Sprinkle some shredded coconut and bake in sliced banana oven 160℃ for 35 minutes.

9. Take it out and cut it into pieces to cool.