Pastel de Plátano con Piloncillo y Canela

Preheat your oven to 175°C (350°F). Grease and flour a 23 cm (9-inch) loaf pan or a 20 cm (8-inch) square baking pan.

In a large bowl, mash the Ripe bananas thoroughly with a fork until mostly smooth but with a few small lumps remaining.

In a separate large bowl, cream together the softened Unsalted butter and Piloncillo until light and fluffy, using an electric mixer.