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Knapperige bananenvlaai

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Description Edit

The vlaai is originally from Limburg. This particular version needs no baking and combines a crunchy base with a lovely sweet filling.

Ingredients Edit

Directions Edit

  1. Melt 25 g butter and the syrup on a low heat.
  2. Mix the oats and dates in a bowl.
  3. Pour in the butter and syrup mix and mix thoroughly with a metal spoon.
  4. Use the remaining 15 g butter to grease the baking tin.
  5. Press the mixture firmly into the baking tin.
  6. Put it in a plastic bag and put in the fridge to set for about 5 hours or overnight.
  7. Chop the peanuts, peel 4 bananas.
  8. Slice and put in a bowl, and mash with a fork.
  9. Add the cream and half of the chopped peanuts.
  10. Mix well with the fork.
  11. Take the base out of the tin and fill with the mixture.
  12. Smooth the surface and garnish with the last banana and chopped peanuts.

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