– 200 g (7 oz.) overripe bananas
– 120 g (4.2 oz.) self-raising flour, cake flour or all-purpose flour (see Notes)
– 3/4 - 1 teaspoon baking powder
– 3 large eggs, room temperature
– 100 g (3.5 oz.) powdered sugar
– 1 stick (100g or 3.5 oz.) unsalted butter, melted (I used Challenge brand butter)