Creamy Banana Parfait

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

Meanwhile, peel the bananas and cut them into slices about 4 mm thick. In a bowl, mix all ingredients for the oat flake layer. Divide the mixture between two glasses (approx. 250 ml each).

Take the cooled pudding out of the refrigerator, remove the film, and whisk briefly again. Spoon half of the pudding into the glasses over the oat flakes. Arrange half of the banana slices on top. Add the remaining pudding and finish with the remaining bananas.