Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 10 | 50 minuti |
Ingredients
| 2 | ripe bananas |
| 100 mL | Partly Skimmed Milk UHT Microfiltered Sterilgarda |
| 180 g | type 1 flour |
| 40 g | hazelnuts |
| 40 g | whole sugar |
| 1 | whole egg |
| 50 g | olive oil |
| 1 | sachet of baking powder |
| 1 | lemon |
| q.b. | vanilla |
Preparation
- Take an electric whisk and beat the egg with the sugar until the mixture becomes frothy.
- In a blender, blend the ripe bananas with the Sterilgarda Microfiltered Semi-Skimmed Milk and the olive oil.
- Combine the two mixtures and mix with an electric whisk.
- Add the yeast, vanilla and grated lemon zest.
- In a mixer, grind the hazelnuts into a flour and, together with the type 1 flour, add everything to the previous mixture using a whisk.
- Line a plum cake tin with baking paper and pour in the mixture.
- Bake in a preheated oven at 180 degrees for about 35/40 minutes.
- Check the cooking after 30 minutes with a toothpick.
- Remove from the oven and let cool.
- Serve.
Melt the butter over low heat and add the almond flavoring. Beat the eggs with the whole Sterilgarda UHT milk and add the melted butter. Mix the sifted ...
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