Preparation

Stuffing and coverage:
Peel and chop the bananas into thin slices. Reserve.
In a bowl, place the butter and melt in the microwave.
In another bowl, add sugar, wheat flour, cinnamon and melted butter.
Mix with your hands until you get a flour. Reserve.

Pasta:
Preheat the oven to 180 °.
Grease a removable bottom pan, 22 cm in diameter, with butter and flour.
Reserve.
Sift the flour together with the cornstarch. Reserve.
In an electric mixer, add egg yolks, sugar and butter, beat for 5 minutes at high speed until whitish cream. Add the wheat flour, alternating with the milk and then the yeast and beat for another 1 minute. Remove the dough from the mixer and set aside.

Beat the egg whites and gently incorporate into the dough.

In the greased pan, pour half the dough, cover with half the banana slices, and sprinkle half the flour.
Place the remaining dough on top and add another layer of bananas.
Sprinkle the remaining flour.
Bake for about 40 minutes, or until the dough starts to detach from the sides of the pan and the surface turns golden.

Ingredients

  • Filling:
  • 6 dwarf bananas
  • 1 1/2 cup of wheat tea
  • 1 cup of sugar tea
  • 3 tablespoons of butter or margarine at room temperature
  • 1 tablespoon ground cinnamon
  • Pasta:
  • 4 eggs
  • 2 cups of flour
  • 1 cup cornstarch tea
  • 3 tablespoons butter
  • 1 tablespoon baking powder
  • 3/4 cup of milk tea
  • 2 cups of sugar tea
  • Butter and flour for greasing and sprinkling