This is a recipe that already exists on the blog (see here), but like many others, after repeating it a few times I made small changes. In the case of this recipe, I discovered that the riper the banana, the less sugar is needed. I started using 1 cup (tea) because the first time I tested the banana it was at the beginning of the ripening process and it was good, but if the banana is very ripe, with a lot of black dots on the skin, my advice is 1/2 cup of sugar if you like less sweet cakes, and 2/3 cup for sweeter cakes.
The news is that there is a video of the recipe! One of those really quick ones that teach you perfectly how to do it, should you watch it?
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