For the banana nut cake, the day before first soak the raisins in the rum.
Cream the butter with the sugar until you almost don’t feel the sugar. Gradually beat in the eggs one at a time, incorporating well.
Add the hazelnuts, spices and cocoa. Add the very well mashed bananas and mix in well.
Mix flour and baking powder, sift onto the dough. Add the raisins along with the rum and mix everything together well.
Pour the dough into a greased and flattened baking pan and bake in a preheated oven at 180 °C for about 70 minutes.
Preparation Tip:
Cover the banana nut cake with chocolate icing and sprinkle with chopped nuts. Or draw decorative stripes with white chocolate icing.
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