Banana, chicory, and hazelnut cake recipe.

Preheat the oven to 180 degrees on thermostat 6. Butter and flour a loaf pan. Pour the liquid cream into a small saucepan, add the creamy honey and instant chicory, heat everything and remove from the heat. Set aside.

In a mixing bowl, combine the sifted flour, baking powder, and ground hazelnuts. In another mixing bowl, whisk the whole eggs and then add them to the dry ingredients. Mix well. Then incorporate the cream with honey and chicory, mixing until a smooth batter is obtained.

To finish, peel the bananas, mash them with a fork, and incorporate them into the batter. Pour the mixture into the mold. Place in a medium oven for about 40 minutes. Remove from the oven, place the cake on a wire rack, let it cool, then dust with powdered sugar.