Soften butter at room temperature, add brown sugar and salt and stir well; Then add the eggs twice, stir into fine cream, then mix in 3 grams of vanilla extract and stir gently.

Put the banana mashed in step 1 into the butter ball in step 2, and stir evenly with a rubber scraper.

Mix low-gluten flour, milk powder (or coconut powder), baking powder and cinnamon powder.

Sift all the powder in step 4 into the banana butter paste in step 3, and continue to stir with a rubber scraper. Note: Never touch each other here, or you will regret it a hundred thousand times. Because the batter is sticky at this time, it must be stirred with a scraper, and the batter stuck on the scraper can be removed with other tools)

Put the batter into the quick-frozen layer of the refrigerator and refrigerate for 30 minutes until it doesn't stick to your hands. (Note: Due to the high humidity of the batter, it needs to be refrigerated to reduce the moisture, and then the dough can relax; At the same time, the location of the refrigerator must be a quick-frozen layer below 0 degrees, and a fresh-keeping layer around 0 degrees is not acceptable; If it still sticks to your hands when you take it out, extend the refrigeration time appropriately)

Preheat the oven to 175℃. Scoop out about 20 grams of dough with a small spoon and put it on the baking tray. At this time, the dough is dry, which can be crushed gently by hand or spoon. (Note: Every time the dough is released, put the remaining dough back into the quick-frozen layer to avoid automatic thawing and stickiness. )

Put the baking tray with dough in the middle and upper layer of the oven and bake at 170- 175℃ for 12- 15 minutes until it turns brown. Take it out to cool. It tastes crisp outside and tender inside, with a strong banana flavor.