I don’t know about you, but with the warm weather we’ve been having, I keep finding that the bananas in the fruit bowl are overripe before I know it and I have to turn them in to something else so they don’t get wasted.
Once they turn brown and spotty, bananas are past their best for eating, but with all the starch converted to sugar, they make a great base for using in baked goods in place of processed sugar. I used up mine to make these almond, coconut squares:
These little treats taste so good. They are packed full of protein and combine my favourite flavours of almond and coconut. I used this fab dairy free chocolate from Doisy and Dam for an extra hit of coconut, but you can use any chocolate you like.
2 large or 3 medium overripe bananas
50g coconut oil
130g almond butter
130g almond flour
3tbsp coconut flour
1/2tsp bicarbonate of soda
50g chocolate chips
Pre-heat the oven to 180/gas 4 and grease or line a flap jack tin
– Mash the bananas in a large bowl
– Add the eggs, coconut oil and almond butter and mix well
– Add the almond flour, coconut flour, bicarbonate of soda and salt and whisk until everything is well incorporated
– Fold in the chocolate chips
– Pour into the tin and spread evenly
– Bake for 20 minutes or until golden and firm to touch
What are your favourite ways to use up ripe bananas?