Banana-strawberry casserole
8 servings
60 minutes
Banana-strawberry casserole is a tender, aromatic dessert that combines the rich flavor of ripe bananas and juicy strawberries. The roots of this treat can be found in American cuisine, where casseroles often serve as a cozy family dish. The light texture of the dough made from oatmeal and rice flour makes this pastry airy and soft, while yogurt adds a delicate tanginess. The strawberry aroma highlights the sweetness of the banana, creating a perfect balance of flavors. This casserole is ideal for breakfast or as a light dessert; it can be served as a standalone dish or complemented with gentle yogurt. It is not only delicious but also healthy due to its natural ingredients, making it a great choice for those who care about healthy eating.
1
Separate the whites from the yolks.
- Chicken egg: 4 pieces
2
Mix both types of flour with baking powder, dry milk, vanillin, and sugar substitute (I use stevia).
- Oat flour: 80 g
- Rice flour: 100 g
- Skimmed milk powder: 3 tablespoons
- Vanillin: pinch
- Sugar substitute: to taste
3
Combine the yolks with natural drinking yogurt, add the dry mixture, and mix thoroughly with a mixer (I also added 2 drops of strawberry flavoring).
- Plain (natural) yoghurt: 200 ml
4
Whip the egg whites to stiff peaks (they should not drip from an inverted bowl).
5
Gently fold the egg whites into the batter, mixing from bottom to top.
6
Slice the strawberries and banana.
- Strawberry: 250 g
- Bananas: 1 piece
7
Add the whole banana and part of the strawberry to the dough and mix.
- Strawberry: 250 g
- Bananas: 1 piece
8
Place the dough in a silicone mold, top with remaining strawberry slices, and bake in a preheated oven at 175° for 40 minutes (do not overbake, check for browning and using the 'dry toothpick' method).
