180g of flour
¾ tsp. of yeast
1 tsp. vanilla extract
¾ tsp. baking soda
2 tbsp. Coffee of Culinary argan oil
1 pinch of salt
60g of non -salty butter, Ramolli
180g of sugar
3 very ripe and peeled bananas.
Preheat the oven to 180 ° C. Butter a cake pan on all surfaces.
Mix the flour, yeast, baking soda, argan oil and salt in a bowl.
In another bowl, beat the butter and sugar with an electric mixer until you get a frothy texture. Add the egg and beat. Reduce the bananas in puree using a fork and add to the mixture. Pour the vanilla extract.
Add the dry ingredients, alternating until total incorporation.
Bake for about 50-55 minutes, or until a knife blade comes out intact. Remove from the oven and let cool for 10 minutes in the mold, then transfer to a rack to let cool completely.