Practice steps:
Peel the banana, cut into small pieces, put it into a bowl, and crush it with a spoon into a puree, which can retain some pulp, and has a richer taste with pulp. Beat 1 egg into it and mix well. Put the brown sugar and white sugar together, mix well, and crush the lumps into crumbs.
Pass the low gluten flour, baking powder and cocoa powder through a sieve and set aside in a bowl. Add the milk to the egg mixture and mix well with a spoon. Then pour the flour, baking powder and cocoa powder into it and continue to mix it well with a spoon in a quick clockwise motion to form a smooth and creamy batter.
Then pour in the prepared chocolate beans and continue to mix well with a spoon. Brush the tops of the molds with cooking oil, pour the batter in, about 8-9 minutes full, and gently shake the baking sheet to flatten the batter. Preheat the oven in advance, put the molds in and bake at 180 degrees for about 30 minutes.
Tips: Everyone's oven temperature will be a little different, so adjust the baking time and temperature according to your oven. The sweetness should be increased or decreased according to the ripeness of the banana.
When you are doing it, you must pay attention to tossing the flour, do not overdo it, the presence of a small amount of dry powder is also possible. If the flour is over-tossed, it will easily lead to a bad fluffiness of the cake. You want the cake to be more flavorful and moist, remember to use ripe bananas.