BANANA PUDDING

BANANA PUDDING

Delicious banana pudding with pecan nuts, butter and sugar

– Ointment butter 90 g
– Impalpable sugar 140 g
– Black sugar 65 g
– Eggs 2 units
– Flour 170 g
– Banana pulp 200 g
– Baking powder 6 g
– Pecan nut 70 g

PROCEDURE:

1. Toast the walnuts in the oven at 180 degrees.

2. Cream the butter with the sugars until white, add the eggs and the banana puree, lastly the dry ones.

3. Place ¾ of the mold in a mold with spray oil and bake at 160 degrees for 20 minutes, depending on size.

4. Prick until it comes out dry, remove from the oven and leave at room temperature covered until serving.