Creamy Banana Parfait with Vanilla Quark Cream

First, prepare the pudding layer: In a small saucepan, mix milk, pudding powder, and brown cane sugar. Heat the mixture over medium heat for about 2-3 minutes, stirring constantly, until it thickens. Remove the saucepan from the heat and stir the low-fat quark into the warm pudding mixture with a whisk. Cover the surface directly with cling film to prevent a skin from forming, and let the cream cool in the refrigerator for 30-60 minutes.

Meanwhile, peel the bananas and cut them into slices about 4 mm thick. In a bowl, thoroughly mix all ingredients for the crunchy layer (melted butter, honey, rolled oats, and cinnamon). Distribute the mixture evenly into two glasses (each with a capacity of approx. 250 ml).

Remove the cooled pudding from the refrigerator, remove the film, and whisk briefly again. Spoon half of the pudding cream into the glasses on top of the oat layer. Distribute half of the banana slices on top. Add the remaining pudding and finish with the remaining banana slices. Chill the parfait for at least 30 minutes or enjoy immediately. Sprinkle with a little cinnamon before serving, if desired.