Ingredients

450 g bananas (the flesh of about 4 bananas)
200 g flour 00
120 g Soresina butter
120 g sugar
2 eggs
½ teaspoon cinnamon powder
6 g baking powder
3 g bicarbonate
1 pinch of salt
lemon juice to taste

PREPARATION

• Peel the bananas, cut them into rounds and pour them into a bowl, adding lemon juice.
• Crush them with a fork to make a mash and keep it aside.
• In another bowl mix the butter and sugar with electric whisks until a homogeneous mixture is obtained.
• Add the eggs, preferably one at a time, a pinch of salt and pour the banana cream.
• Mix with a palette knife and add the sifted flour with baking soda and baking powder.
• Flavour with cinnamon and stirred again.
• Pour the dough into the 22.5 x 8.5 cm plum cake pan and level it.
• Cook in a static oven preheated to 180° for about 60 minutes. Let it cool before serving. You can serve will with some jams.