John Myers
Ingredients for 1 servings:
- 80 g almonds, ground
- 1 tbsp oat flakes
- 25 g butter
- 1 pinch(s) of sweetener of your choice
- 240 g yogurt, Greek or Skyr with at least 5% fat
- 200 g banana(s)
- 2 eggs
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes
Preheat the oven to 180°C (top/bottom heat). Grind the oats. Melt the butter. Combine the ground almonds with the ground oats, melted butter, and a pinch of sweetener (I always use stevia). Alternatively, you can also use a dash of agave syrup. Pour the resulting batter into a baking pan and spread it over the entire base. Press down lightly to cover the entire base. Now add the yogurt, bananas, and eggs to a medium-sized bowl. Blend the mixture with an immersion blender until smooth. Alternatively, you can simply mix everything well. In this case, however, the banana should be thoroughly mashed with a fork first. Pour the mixture into the baking pan, onto the prepared base. Then place the baking pan on the middle rack of the preheated oven and bake for about 35-40 minutes, until the cake is completely set. After baking, let the cake cool completely and then cover and store it in the refrigerator. For me, it keeps for at least 5 days.
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