The bread of the recipe is spongy and moist, perfect for the combination of flavors that we use banana split.
Learn more about Paty M. Guajardo
Ingredients12 portions
Preparation
Preheat oven to 180 °.
Beat the butter with the sugar, until it is spongy.
We add the eggs one by one until they are well integrated.
Add half of the flour with rexal and beat well.
We incorporate the milk and continue beating.
Add the other part of the flour and mix until everything is well incorporated.
Place in cupcake molds and bake approximately for 20 minutes.
We take out the oven and wait for it to cool.
Cut the banana into slices.
Decorate the cupcake with whipped cream.
We put on one or two slices of banana, a little jam, cajeta and walnut to taste.
Finished. Advantage!
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