Banana Cake Recipe with Low-Gluten Flour

Ingredients:
– Low-gluten flour: 250g

---

– Banana: 500g

---

– Eggs: 2 pieces (100g)

---

– Raw sunflower seeds: appropriate amount

---

---

Instructions:

---

1. Mix sugar, milk powder, baking powder, salt, and flour together.

---

2. Stir the combined dry ingredients evenly with a dough scraper.

---

3. Sift the mixed ingredients to keep the flour loose and set aside.

---

4. Peel ripe bananas and crush them in a bowl with a steel spoon; slightly coarse particles are acceptable.

---

5. After crushing the bananas, add eggs and whisk evenly by hand.

---

6. Then pour in vegetable oil and whisk again until the oil and batter are uniformly mixed without separation.

---

7. Pour the whipped banana mixture into the sifted flour bowl.

---

8. Use a spatula to mix evenly. Avoid stirring back and forth; simply fold and turn from the bottom until well combined.

---

9. Place cupcake liners neatly in the mold tray, then fill each with batter up to 70% full.

---

10. Due to insufficient cupcake liners at home, I used a rectangular metal cake pan for the remaining batter. After pouring, sprinkle raw watermelon seeds on top.

---

11. Place the baking tray on the middle rack of the preheated oven. Bake at 200°C with both upper and lower heat for 20 minutes until the cupcakes are done. The larger cake in the metal pan requires an additional 5-8 minutes of baking, totaling 25-28 minutes.

---

12. Once baked, remove the tray and let the cakes cool before serving. The larger cake can be sliced. The process is now complete.

---

---