Oh HELLO new recipe! So, recently I’ve kinda fallen back in love with bananas. I’ve been adding them to my Overnight Oats, freezing them for smoothies, and when I wanted to bake my Banana Bread with them last week, I decided to try something new. Because I’ll be kicking off Semester 2 of my Masters pretty soon, I decided to get cracking on a new snack recipe, and it was something lots of you were asking for on my Instagram too!
So here we go – a tasty, energy-packed new snack solution – let’s bake!
Recipe (Makes 16 Squares)
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 2 whole eggs
- 2 large ripe bananas + 1 banana sliced length-ways (1/2 for decoration on top, 1/2 for the actual batter!)
- 1/3 cup of honey (you can sub maple syrup here if you prefer)
- 1/3 cup of melted coconut oil or melted cacao butter (I use Cocobrew Cacao Butter) (you could MAYBE use olive oil, but the flavour game would be very different!)
- 150g oats, blended into flour (I use Flahavan’s)
- 1 fistful (about 30g) of chopped raw nuts of choice (I used Hazelnuts but pick your favourite!)
- 1 handful of pitted dates, diced into small pieces (again, alternatives are possible – figs would be great too!)
- Pre-heat the oven to 200C (fan oven). Line a square (if not exactly square that’s fine!) baking tin with grease-proof paper or spray with cooking spray. The baking tin should be about 1 inch (ish) deep.
- Take a large mixing bowl. Add the dry ingredients – oat flour, baking soda, cinnamon and chopped nuts.
- Using a power blender (I use my Nutri-bullet) or a food processor, blend the bananas (2 + 1/2), eggs, honey and melted coconut oil/cacao butter. Save one 1/2 banana for the decoration on top!
- Create a small well in the centre of the dry ingredients, and pour in the blended wet mixture. Grab a large spoon, and stir until you have a batter-tastic texture, ensuring all the dry ingredients are well-combined with the wet.
- Finally, fold in the dates and nuts. Pour the batter into your lined baking tin.
- Smooth down the batter evenly. Take your sliced banana half, dice it into smaller chunks and lay these on top!
- Bake in the oven for 30 minutes.
- Stick a tooth-pick in at the 30 minutes. It should come out mostly clean!
- Remove from the oven and allow the squares to cool for 20 minutes before tucking in! Store in a sealed tupperware and they should keep for up to 5 days! Or freeze them if you’re batch-baking!
Enjoy guys! Tag me if you try this one out – @theirishbalance on Instagram/Twitter/Facebook! And don’t forget to give my Podcast a listen if you enjoy audio-content – I’m sharing weekly episodes right here!
Ciara 🙂 x