Cherry cake in bags

Ingredients for 1 servings:

• 16 waffle rolls (ice cream cones)
• 1 banana(s), approx. 200 g
• 2 tsp lemon juice
• 350 g morello cherries from the jar, drained
• 250 g flour
• 2 tsp baking powder
• ¼ tsp salt
• 80 g sugar
• 100 ml vegetable oil
• 2 eggs
• 150 g yogurt (whole milk)
• e.g. powdered sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

enough for 16 pieces

Stretch two layers of aluminum foil over a loaf pan or a large springform pan. Pierce small holes at intervals and place the ice cream cones into the holes. Preheat oven to 175°C. Peel and dice the banana, and drizzle with lemon juice. Pat the cherries dry. Mix the flour with the baking powder, salt, and sugar. Mix the oil with the eggs and yogurt. Quickly stir the flour mixture into the egg mixture. Loosely fold in the fruit. Spoon the batter into the ice cream cones. Place the cones in the upright position in the oven on the lowest rack at 175°C for about 30 minutes. Remove from the oven, let cool, and decorate with powdered sugar, if desired. Tip: If you like, you can also fold chocolate chips into the batter.