Preparation
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1Either grease the cake tin or line it with baking paper. Mash the bananas and place them in a mixing bowl together with Mazola® and Kölln Oat Drink.
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2Add sugar, baking soda, salt, flour, corn flakes and starch one after the other and stir. Pour the dough into the cake tin (25 cm) and bake in the oven at 175ºC top/bottom heat for approx. 35-45 minutes.
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3Let the cake cool in the tin. Then turn out and let cool completely on a cake rack.
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4A handful of chopped nuts or chocolate pieces spice up the bread. Cinnamon tastes great in it too!
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5Mix powdered sugar with peanut butter and a little water. Gradually add more water until the icing is liquid enough to spread on the cake. Sprinkle with almonds.
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
For the dough:
3
ripe banana
100 ml
Mazola® germ oil
80 ml
Oat drink
100 G
Sugar
1 TL
Baking soda
0,25 TL
Salt
130 G
Flour
60 G
Delicate Kölln Oat Flakes
1 EL
Strength
For the peanut butter icing:
40 G
powdered sugar
1 EL
Peanut butter
3 EL
Water
1 handful
Almond leaf
