Preheat the oven to 300 degrees F (150 degrees C).
Line a cookie sheet with parchment paper (the bananas might leak) and place the whole
on it. Put it in the oven when it has come to temperature.
Bake it for 25-35 minutes. You will know it is done when the skins are black and very shiny and the bananas will look very plump. They occasionally will leak as well.
Once it is done, let it cool before you handle it. The insides are really hot.
Raise the temperature to 350 degrees F (180 degrees C).
In a large bowl combine the
Unsalted Butter (1/2 cup)
Vanilla Extract (1 Tbsp)
La Lechera® Sweetened Condensed Milk (1/2 cup)
. Make sure the butter has slightly cooled before mixing the eggs in, we don’t want to cook the eggs.
Once the banana has cooled, mash it up and add it to the wet ingredients. Squeeze all the liquid out from the banana skins and mix it into the wet ingredients as well, this will be the naturally sweetened banana extract!
In another bowl, combine the
All-Purpose Flour (1 3/4 cups)
Baking Soda (1 tsp)
Salt (1/2 tsp)
Ground Cinnamon (1/2 Tbsp)
Fold in the dry ingredients into the wet ingredients and mix it until just combined. Don’t over mix it, its okay if you see flecks of flour in your batter.
Grease a loaf pan. Cut a strip of parchment paper and lay it on the bottom of your loaf pan lengthwise with the flaps sticking up.
Pour the batter into the loaf pan. Once the oven has gotten up to temperature, add the loaf pan in and bake it for 45 minutes.
Insert a skewer into it to test if it is done – the skewer should come out clean from the goopy batter. If there is wet batter on the skewer when you pull it out, let it continue to bake and do the skewer test every 5 minutes until it comes out batter-free.
Once it is done, you should be able to easily pull the parchment paper flaps to remove it from the pan once it has cooled, if it is a bit stuck, run something thin along the sides to release it a bit and then try again.
Slice it up and enjoy!