When I started making these, I was trying something new and wasn’t sure if it would work. Idid know that I had a bunch of bananas no one would eat, and this would be a great way to use them up. I added some of my tried-and-true favorites, like almond flour, coconut milk, oats, and maple syrup, plus the quinoa flakes that have been in my pantry forever. Next time, I’ll use more of them. These bars turned out great—they’re the perfect afternoon snack for when you crave something sweet.
Ingredients
3 large, ripe bananas
1 cup almond flour
1/3 cup unsweetened coconut milk
3 eggs
1/2 cup maple syrup
¼ teaspoon salt
1 teaspoon vanillapaste
1/3 cup coconut oil
1 teaspoon cinnamon
1/2 cup quinoa flakes
1 teaspoon baking soda
1/4 cup tahini
1/2 cup oats
Juice of 1/2 lemon (about 2 teaspoons)
½ cup chocolate chips
Cinnamon sugar, enough to sprinkle on top
Directions
Preheat the oven to 350°F and line a 9x9 square pan with parchment paper.
Add the bananas, almond flour, coconut milk, eggs, maple syrup, salt, vanilla, coconut oil, cinnamon, and quinoa flakes to a high-powered blender. Pulse until smooth.
Stir in the baking soda and tahini, then add the oats and lemon juice and blend again.
Pour the batter into the prepared pan and stir in most of the chocolate chips (you can do it over all of it or just half like I did). Sprinkle all of it with cinnamon sugar (about ½ teaspoon each).
Bake for 40 minutes, until the cake springs back when you press on it. Slice into bars and enjoy.
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