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One thing is what I say and another what you think after trying this rich and nutritious pudding for any occasion, although I'm sure you'll like it big and small for its taste and fluffiness.
Before starting, it is recommended to put all the ingredients already measured in separate containers and sift all the dry ingredients in the same bowl. This way it will be faster and we will not forget anything.
Crush the banana or bananas very well with a fork (type baby puree). Preheat the oven to 160 ° C and oil a ponqué mold and roll it or place waxed paper on the bottom.
Beat the 2 eggs together with the sugar until they are close to snow (white). Pour the oil in thread (little by little) without stopping to beat; add the puree of cambur to the mixture and beat at low speed until everything is integrated. At the end, it incorporates raisins.
Finally, add the flour that we have sifted in the bowl together with the baking powder and the cinnamon powder in an enveloping form with a spatula until everything is integrated.
Place the mixture in a baking dish and cook for about 45 minutes. Check the cooking by inserting a wooden stick or something pointed (knife), it should come out clean. Remove from the oven and let cool for 10 to 15 minutes, unmold in a rack.
Sprinkle some icing sugar at the end.
PRESENTATION
Add chocolate chips or microwave milk chocolate and drop lines to your liking with a spoon.
TIPS
If you decide to add coconut, do it in step 2 together with the raisins. Do not forget that each oven is a world so check the pudding after 45 minutes. It may be that the stick comes out wet, it is normal since it is humid for the banana but that is finished cooking when it is removed and let it rest in the mold.
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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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