Banana Cake

Ingredients

• 100 g Yogurt butter
• 120 g sugar
• 1 sachet vanilla sugar
• 1 vanilla pod
• 3 eggs (M)
• 400 g ripe bananas (2 ripe bananas)
• 1 pinch salt
• 250 g low-fat quark
• 150 g spelt flour
• 1 sachet Baking Powder
• 75 g rolled oats
• 20 g powdered sugar (2 tbsp)

Instructions

1. 1.

   Place yogurt butter, 60 g sugar and vanilla sugar in a bowl. Beat with the whisk attachment on high speed for 3-4 minutes until fluffy.

2. 2.

   Slice the vanilla pod lengthwise, scrape out the seeds with the tip of a knife and add them to the sugar-butter mixture.

3. 3.

   Separate the eggs. Gradually stir the yolks into the sugar-butter mixture.

4. 4.

   Peel the bananas, place them on a plate and mash them very finely with a fork.

5. 5.

   Mix bananas and quark with a wooden spoon into the butter mixture.

6. 6.

   Beat the egg whites with salt and the remaining sugar in a tall container until stiff peaks form.

7. 7.

   Sift the flour and baking powder into the butter mixture, mixing with the rolled oats. Fold in the whipped egg whites.

8. 8.

   Line the bottom of a springform pan (26 cm Ø) with baking paper and fill with the batter. Bake in a preheated oven at 180 °C (convection: 160 °C, gas: level 2-3) on the 2nd rack from the bottom for approx. 45 minutes.

9. 9.

   To check for doneness, insert a wooden skewer into the center of the cake: if it comes out clean, the batter is done, otherwise bake for a few more minutes.

10. 10.

    Let the banana cake rest slightly in the pan, then loosen it from the edge with a small knife and invert it onto a wire rack.

11. 11.

    Remove the bottom and baking paper and turn the banana cake over. Let it cool completely. Put powdered sugar in a small sieve and dust the banana cake evenly with it. Cut into 12 pieces and serve.