Banana cake and rum

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  • Ripe Bananas: 4
  • Rum: 3 Tbsp
  • Eggs: 3
  • Clear: 2
  • Sugar: 150 g
  • Flour: 125 g
  • Butter: 125 g
  • Baking powder: 1 Teaspoon
  • Powdered sugar: the taste.


In a deep bowl, mix the butter at room temperature with the sugar until obtaining a homogeneous cream.

Separate the egg whites from yolks and add these to the cream. Add bananas crushed and the rum.

Mix well and add the flour and the yeast.

Beat the egg whites as well firm. Get involved with caution in the mass of the cake.

Pour in a rectangular shape, previously greased with butter, and bake in a medium oven for 50 minutes.

Let cool, unmold and sprinkle with powdered sugar. Cut into squares before serving.

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