(ran March 2003)

6 eggs

¾ cup heavy cream

¾ cup vegetable oil

2½ cups all purpose flour

3 tbsp baking powder

½ cup hazelnut flour

16 ripe Bermuda bananas or 10 regular bananas

1 cup of loquat purée 4 cups sugar

a pinch of salt

dashes of vanilla and lemon juice

Preheat oven to 350 degrees. Butter three one-quart kugelhoph moulds and dust with flour. Add sugar to eggs, beat until stiff then set aside. Purée bananas, then add vanilla and lemon juice, loquat purée, heavy cream and vegetable oil.

Combine egg mixture with banana mixture. Mix flour, hazelnut flour, salt and baking powder together. Fold well into banana batter.

Fill moulds three-quarters full, place on baking tray to ensure browning, and  bake 45 minutes.

Unmould as soon as possible after baking to avoid sogginess and let cool on rack. Bread freezes well if wrapped tightly and frozen same day.