• 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

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