This banana muffin replaces the baking powder with yeast, which is natural and healthy!
After the milk is heated to warm water, add the yeast to the milk and stir it a little. Note that the milk should not be too hot or it will affect the fermentation.
After peeling the banana, put it into a fresh-keeping bag and press it into a mud with a rolling pin or a spoon back.
Pour milk, sugar, eggs, banana puree, vegetable oil, etc. into a large bowl and mix them to make the liquid material evenly mixed.
Pour the low-gluten flour after sieving, and mix quickly to make the powder material completely wet. Be careful not to stir, otherwise it is easy to make the flour out. When mixing, avoid excessive mixing, mix the flour completely wet, and mix the batter to look rough and multi-block, you can stop.
Pour the batter into the mold, 2/3 full, seal the mouth with plastic wrap, leave it at room temperature for 20 minutes, wait until the batter is fermented.
Remove the cling film, put the mold into the oven, 180 degrees, the middle layer, fire up and down, bake for 35 minutes, until the surface is light golden yellow, you can take it out. Note that the oven does not need to be preheated, otherwise the temperature is too high and the yeast cannot ferment.