Prepare butter and eggs at room temperature, measure the powder, and chop the bananas into small pieces.

Beat in soft butter first with a hand mixer and mix well with sugar. Next, pour in the beaten eggs and mix them. The butter is soft and soft. That is, make it into a creamy form like pomade oil. You have to put a lot of air in the butter to make a soft muffin. Sift the powder twice and put it in. Add the flour and vanilla extract to remove the smell of eggs.

Next, grind the banana finely and put it in the dough. Lastly, add a little milk to finish off the powder. Place the dough in a piping bag. That way, you can squeeze it out neatly and the shape is pretty after you bake it

Place the muffin parchment paper in a muffin mold and squeeze 80 to 90% of the dough out of the piping bag. If you squeeze too much, the dough will spill over to the side while baking, making it look bad. You have to squeeze the dough equally in a certain amount to bake it evenly. Sprinkle almond slices and coffee powder in a fine sieve on top of the squeezed dough. Bake in a preheated oven at 160 degrees for 25 to 30 minutes.