A friend received a recipe from a French source, and is uncertain
about conversion:
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"...But it is in gm and liters. I've
already guessed by using conversion tables avaible on
the net. They are in parenthese's...see if you or
others could correct them?

I already know Eurpeon flour is different than ours.

Banana's cake !
100 g butter (1 stick + 2TBS of butter)
200 g sugar (1 2/3 cup)
3 eggs
3 big bananas (overripe)
200 g flour (1 2/3 cup)
1/2 bag of yeast (powder)(1 tsp)
1/2 coffee spoon of salt
1 spoon of vanilla powder (1 tsp liquid vanilla)
100 g walnut or hazel or almond in powder. (3/4 cup)
In a bowl churn sugar and butter in cream.
Add broken eggs one by one, crushed bananas, the
flour, salt, yeast, vanilla, nuts
(or others) chopped.
Mixe well.
Cook in a cake pan (28 cm) [11 inch] well buttered
in medium heat.
Turn it out as still a little hot and decorate with
slices of bananas diped
quickly in lemon juice.
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Any obvious corrections