1. Materials: high-gluten flour 120g, whole wheat flour 30g, yeast 1.5g, banana 83g, flaxseed 6g, wheat germ 6g, chopped walnuts for personal taste, raisins for personal taste, water for personal taste and salt1g.

2. The bananas are ground into mud, and all the materials are mixed into dough. There is no water in the whole process, and the dough is kneaded by the moisture of bananas. Finally add salt. Let it stand and ferment until it is twice as big.

3. No photos were taken at this step. Just weigh the fermented dough, divide it into two parts according to the size of the baking utensil, knead it into dough, and sprinkle some dry flour on the surface for secondary fermentation.

4. Put the dough fermented for the second time into a preheated oven, and the temperature of the upper and lower tubes is 170 degrees for about 25 minutes.