Banana sponge cake with chocolate banana bars

Ingredients for 1 servings:

• 125 g butter
• 80 g raw cane sugar
• 20 g vanilla sugar
• 2 eggs
• 250 g flour
• 1 baking powder
• 125 g almonds, ground
• 3 large bananas, ripe
• 3 muesli bars (chocolate banana), approx. 25 g each
• Fat for the mold
• Ground almonds, for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

quick and easy

Preheat oven to 180°C fan/convection oven. Grease a 26cm round cake tin with butter and sprinkle in the almonds. Cream the softened butter with the raw cane sugar and vanilla sugar until fluffy, then beat in the eggs one at a time. Mix the flour with the baking powder and stir in, along with the almonds. Peel and slice the bananas, add them and mix everything in well. Cut the muesli bars into small pieces and stir in the same way. Pour the batter into the tin, smooth it out and bake for approx. 50-60 minutes. Cover if necessary to prevent it from getting too dark. Finally, do the skewer test. Let the cake stand for 10 minutes, then remove from the tin and let it cool on a wire rack. Tip: Either dust with powdered sugar or make a glaze, for example.