Creamy Banana Parfait

First, prepare the pudding layer: In a small saucepan, mix milk, pudding powder, and cane sugar, and heat the mixture over medium heat for 2-3 minutes, stirring constantly, until thickened. Then remove the saucepan from the heat and whisk in the quark into the thickened mixture. Cover the resulting mixture with plastic wrap so that it touches the surface of the mixture (this will prevent a skin from forming), and place the saucepan with the pudding in the refrigerator to chill for 30-60 minutes.

Meanwhile, peel the bananas and slice them into approximately 4 mm thick rounds. Then, in a bowl, mix all the ingredients for the oat flake layer and divide the resulting mixture into 2 equally sized glasses (each should have a volume of approximately 250 ml).

Take the chilled pudding out of the refrigerator, remove the plastic wrap, and whisk the pudding. Then divide half of the total amount of pudding into the glasses over the oat flake layer, and spread half of the total amount of sliced banana over the pudding layer. Then divide the remaining half of the pudding into the glasses over the banana layer, and finally spread the rest of the sliced banana on top.