My favorite serving cake - milk banana roll

Overview

I have always thought that bananas and milk are the best combination. The two are fragrant, smooth, moist and sweet when mixed together, and bananas are most suitable for making fruit cakes, cakes and the like. When it was being made, a sweet fragrance filled the room. I originally planned to make this biscuit for tomorrow's breakfast, but the power outage will be repaired starting at 7 o'clock tomorrow, so I had to make it overnight tonight (I usually don't get up until after 7 o'clock). After it's done, refrigerate it in a refrigerator and heat it up with a liquefied stove in the morning, and it's ready to eat.

Tags

• staple food
• home cooking
• banana
• flour
• milk

Ingredients

Steps

1. 1 Peel and cut two bananas into chunks. (I weighed it and found that the peeled banana weighed 110 grams)

   

2. 2 Put the banana and milk into a blender and blend until smooth.

   

3. 3 Pour the stirred milk banana paste into a large bowl.

   

4. 4 Sift in flour.

   

5. 5 Blend into a flowable paste.

   

6. 6 Pour a little cooking oil into the electric pan and heat it, scoop in the milk and banana batter and spread it into a pancake shape, then fry both sides.

   

7. 7 Place the cooked dough on the chopping board, peel off a banana and place it on the right side of the cake.

   

8. 8 Slowly roll the banana into the pancake, cut into segments and serve.