Lenten banana cake
I adapted my banana and walnut cake recipe for this Lenten version; the original is linked below. It rose well and turned out soft and fragrant, with a dense but fully baked crumb that slices neatly. It is quite sweet, so reduce the sugar if you prefer. I used shelled sunflower seeds instead of nuts, with good results. Make sure the bananas are very ripe.
Melt the margarine. Do not boil, just until it becomes liquid.
Beat the bananas into a puree along with vegetable oil and margarine. Add sugar and stir.
Mix flour and semolina with baking soda and baking powder. Add to bananas. Knead into a thick sticky dough.
Add seeds or nuts. Large nuts must first be chopped with a knife or crushed with a rolling pin. Mix.
Pour the batter into the cake pan and place in the preheated oven. The cake is baked for 60 minutes at 160°C. Readiness is checked with a wooden stick.
Let the cake cool in the pan until warm, then turn out onto a plate. Dust with powdered sugar if you like.