with Quark and Oatmeal
|Saturated Fat Acids||4 g|
|Sugar added||12 g|
|Bread exchange unit||2.5|
Combine butter, 60 grams (approximately 1/2 cup) sugar and vanilla sugar in a bowl. Beat on high with a hand mixer for 3-4 minutes until butter is fluffy.
Halve vanilla bean lengthwise, scrape out seeds with a sharp knife and add seeds to butter.
Separate eggs. Stir yolks gradually into butter mixture.
Peel bananas, put on a plate and mash finely with a fork.
Use a wooden spoon to stir bananas and quark into butter mixture.
In a high vessel, beat egg whites with salt and remaining sugar until stiff.
Sift together flour and baking powder. Fold flour mixture and oatmeal into butter mixture. Fold in beaten egg whites.
Line a 26 cm (approximately 10-inch) diameter springform pan with parchment paper and pour in batter. Bake in preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) on the second shelf from the bottom for about 45 minutes.
To determine if bread is baked, insert a wooden skewer into the center. If skewer comes out clean, remove bread from oven; otherwise continue baking for a few minutes.
Allow banana bread to rest in the pan, then run a small knife along the edge to release. Invert onto on a cooling rack.
Remove parchment paper and turn banana bread over. Allow to cool completely. Put powdered sugar in a sieve and sprinkle evenly over banana bread. Cut into 12 pieces and serve.