Ingredients
- 140 g of Molino Pasini sweet and shortbread flour
- 100 g of spelled flour
- 2 ripe bananas
- 2 eggs
- 1 sachet of yeast
- 90 ml of seed oil
- 100 g of cane sugar
- 1 pinch of baking soda
- 1 pinch of salt
- 1 tablespoon of cocoa
- cereals of your choice to decorate
- zest of 1 organic lemon
How to prepare
Mash the bananas, pour them into a bowl and add the sugar, oil, lemon zest, salt and beat everything together. Combine the eggs and then all the sifted dry ingredients. Line the mold of a loaf pan, pour the mixture and sprinkle with cereals of your choice. Bake for the first 10 minutes at 190°C in a preheated static oven and for the remaining 20 minutes at 180°C without opening the oven. Possibly do the toothpick test to check the cooking and taste only after it has cooled.
Photography and recipe: Mariangela Russo
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