Banana sheet cake on wholemeal base

Ingredients for 1 servings:

• 200 g wheat or spelt, freshly ground
• 200 g freshly ground oats
• 200 g butter
• 100 g sugar, possibly raw cane sugar
• 2 eggs
• ½ lemon(s), juice
• 1 sachet of baking powder
• 2 cups of cream, approx. 200 g each
• 7 large bananas
• 1 pack of chocolate coating, approx. 200 g

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

delicious cake that can be baked with different bases.

It’s best to bake the base a day in advance, making this cake ideal for parties. I prefer a whole-grain base made from oats and wheat or spelt. Grind the grain. Mix wheat (spelt) with oats. You can, of course, buy pre-ground flour or use white flour. Mix in the baking powder. Knead the butter into pieces, sugar, eggs, and lemon juice to form a shortcrust pastry. Spread the dough out on a greased and floured baking sheet. Bake on the middle shelf at 170°C (340°F) without preheating for about 30 minutes. Peel the bananas and either cut them into 1 cm thick slices and top the baked base with them. Or, if you’re in a hurry, simply slice the bananas lengthwise and place them close together on the base. Whip the cream until stiff peaks form (no extra sugar is needed) and spoon the whipped cream over the bananas. Melt the chocolate coating in a double boiler and spoon it onto the banana cream topping. Note: We love the whole-wheat base with oats. But you can also choose a sponge base, for example. Just try it and let us know how you like the banana cake. I got the recipe from a farmer’s wife, and since then, the cake has been part of every celebration.