Prepare vanilla pudding powder with 1 l milk to a firm pudding.
Add the margarine to the still hot pudding with a whisk, stirring constantly so that it does not get a skin. Set aside.
Then beat the eggs with sugar until fluffy and add vanilla sugar. When it’s nice and fluffy, whisk in 3 tablespoons of oil and turn off.
Then gradually stir in the flour sifted with baking powder with a wooden spoon and spread on a floured baking sheet.
Bake at about 180 °C for about 10 minutes until golden. Remove from the oven and let cool.
Spread a thin layer of apricot jam on the bottom and top with sliced bananas.
Then spread the cooled pudding mixture on top.
Dissolve the cooking chocolate with a little margarine so that it is nice and spreadable. Pour the chocolate on top of the pudding.
Chill the banana slices.
Preparation Tip:
Do not let the custard get too cold or it will not spread well!
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