Cream the butter with the sugar, vanilla essence, and add the egg yolks one by one until they change color, then remove from the mixer.
Gently fold in all the sifted dry ingredients using a whisk. When fully combined, add the mashed banana and mix gently.
Beat the egg whites to stiff peaks and gently fold them into the previous mixture without overmixing or beating to avoid deflating the air incorporated.
Pour into the prepared mold. Bake at 180°C for 35 to 40 minutes or until fully cooked, doing the toothpick test and ensuring it comes out completely dry.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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