Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
Topping
Decoration
Utensils
One baking tray (approx. 20 x 20 cm), lined with baking pape
How it's done
Batter
Place the bananas, yoghurt and oil in a bowl, mix well. Mix the oats with all the other ingredients up to and including the vinegar. Transfer the cake batter to the prepared tin.
To bake
Approx. 45 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, leave the cake to cool in the tin on a rack. Remove the cake from the tin, leave to cool on a platter.
Topping
Spread the caramel cream over the cake and top with the bananas. Crumble the biscuits, sprinkle on top. Mix the cream cheese and icing sugar well, beat the cream until stiff, then carefully fold it into the cream cheese mixture using a rubber spatula and spread over the cake. Cover and chill for approx. 30 mins.
Decoration
Sprinkle chocolate over the cake. Cut the cake into 16 slices.
| Note: | Oats are naturally gluten-free. However, oats may contain traces of gluten because they are processed in a facility that also handles gluten-containing food. If you want to be sure that the oats are gluten-free, check the information on the packaging. |
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