Peel bananas, put them in fresh-keeping bags and press them into mud.

2.

Beat the eggs, add vegetable oil, milk and brown sugar, and gently stir well (you can preheat the oven to 170℃).

3.

Pour the banana puree pressed in the first step and stir well.

4.

Mix low-gluten flour, baking powder, baking soda and cocoa powder and sieve into 3.

5.

Stir evenly with a rubber scraper until the powder material is completely wet. At this time, the batter seems to have a lot of rough bumps, but don't continue stirring.

6.

Fill the paper cup to 60% or 70% full, immediately put it in the middle layer of the preheated oven baking box, heat it up and down 170 degrees, and take it out for 25-30 minutes.

7.

Take out the frozen animal fresh cream, add strawberry powder (which can be replaced by other fruity powder or not), pattern the cream, put it in a flower bag, and squeeze the cream into the baked and cooled cupcakes.