Ingredients

• 2 ripe bananas
  
• 2–3 semi-dried prunes (20 g), pitted, cut into quarters
  
• 2 teaspoons rum

Mixture A:

• 1 ¾ tablespoons (25 g) plain whole milk yogurt
  
• 1 ⅓ tablespoons (25 ml) whole milk

Mixture B:

• ½ teaspoon baking powder, sifted
• ⅝ cup (75 g) all-purpose flour, sifted
  
• 3 ½ tablespoons (50 g) unsalted butter, room temperature
  
• ¼ cup (50 g) granulated sugar
  
• ½ egg, room temperature, beaten

Directions

1. Peel one banana and cut it in half lengthwise. Slice one half into about 4” pieces and set aside for topping. Slice the remaining half and another whole banana into ⅕” pieces. Place them in a bowl, and toss gently with prunes and rum.
2. In a small bowl, combine the ingredients for Mixture A; set aside. In a separate large bowl, whisk together unsalted butter and granulated sugar. Gradually pour in the beaten eggs while stirring.
3. Next, add ⅓ of Mixture B. Once partially combined, pour in half of Mixture A and continue mixing. Add half of the remaining Mixture B and mix. Follow with the rest of Mixture A, then the remaining Mixture B. Avoid overmixing. Add the bananas and prunes from Step 1 and fold in gently.
4. Line the pot with a sheet of parchment paper. Pour in the batter and place the banana slices on top.
5. Transfer the pot to the oven. Bake, covered, in a preheated oven at 400ºF (200ºC) for 10 minutes. Then, uncover and bake for another 20–25 minutes. Remove from the oven and let it cool on a rack.