Banana Chocolate Panettone with Candied Fruit

In a large bowl, mash the bananas with a fork. Add the eggs, vegetable oil, sugar, and vanilla sugar. Mix well.

In a separate bowl, combine the dry ingredients: flour, baking powder, and cocoa powder.

Gradually combine both mixtures into one, stirring thoroughly until smooth.

Pour in the cream and fold in the prepared candied fruit. Mix until evenly distributed.

Transfer the dough into a baking pan and place it in a preheated oven at 175 degrees. Bake for 50-60 minutes. Check for doneness with a wooden skewer: it should come out dry.

Pour a small amount of water over the gelatin and let it bloom for 25 minutes.

In a saucepan, combine sugar and water, bring to a boil while stirring until the sugar is completely dissolved. The resulting syrup should be clear.

Remove the syrup from the heat and add the bloomed gelatin. Mix well, then whip with a mixer until white.

Finally, add a few drops of lemon juice and continue whipping until fluffy (about 5 minutes).