We greased a mold of sponge cake, I have chosen as you see in the picture one of cake, but you can use the one you like the most. Spread with butter and sprinkle with a little flour.
Introduce in a bowl the bananas (which are ripe), sugar and milk. Crush with a fork until there is a light puree but in which the banana pieces are noticed, this puree is the one that will give the banana bread that delicious touch, with a slight sweetness but not too much.
We sieve the flour and baking powder to avoid small impurities, in this case we use Royal baking powder. We add the bicarbonate and salt to the bowl. We stir together these ingredients.
We combine the butter (at room temperature) and the vanilla essence until creamy, then incorporate the eggs one by one. We add everything to the previous mix. We beat everything well until there is a soft cream of sponge cake.
Once we have the base cream comes the most important step, we mix it with the crushed pieces of banana that we will distribute with a fork for the cream, to see the pieces of banana.
Pour the mixture into the cake mold and introduce the chopped nuts. The nut-banana combination is second to none, although they can also use other nuts they have at hand, everything depends on the creativity of each one.
We bake the sponge cake in the oven preheated to 180º degrees approximately 40-45 minutes according to the oven of each one. The last 10 minutes cover the bread with a piece of aluminum foil so that it is not very toasted.
We take out of the oven and let cool. Unmold carefully and try it. It can be garnished with icing sugar or covered with chocolate.
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