Thursday, August 1, 2013

Choc Banana Bar

Like bananas? I do.. but my other half hates them (unless they're in banana bread!) I even had a friend in high school that you couldn't eat them around because she would freak out and feel sick! So I know this might not appeal to everyone but for me, you can't go wrong with bananas.

If you're looking for a fat replacement in baking banana works really well. Beans also work well but they make it heavier, dense more like mud-cake, using bananas lets you keep it lighter and more cakey.

This bar is a sweet, filling, choc banana gf grain based bar that is filing and healthy. It's moist inside, when it's freshly baked the outside is almost crisp with the center just baked- but the next day it forms an almost sticky outside. Either way it's yummy but personal preference will dictate how quickly you wish to eat it. It holds together well so you can travel with it and it is packed full of choc banana flavour!

Choc Banana Bar

Makes approximately 30 serves (suggested serving size half those pictured- I realised later when I was eating them the above portion was way too filling!)
2 cups Puffed Quinoa
1 cup Rolled Oats
4 Ripe Bananas (yellow with brown spots!)
1/2 cup Protein Powder (I use pea & brown rice)
1 tbsp Cinnamon
6 tbsp Cacao powder
1 tbsp Vanilla Extract
1 cup Rice Malt (or another liquid sweetener of your choice like agave- if using stevia adjust to taste and reduce baking time as the mixture will be firmer)

  • Pre-heat oven to 200 C degrees
  • Mash bananas well
  • Add vanilla and rice malt
  • In a separate bowl combine cinnamon, cacao, protein powder
  • Combine wet and dry ingredients
  • Fold in oats and puffed quinoa- the mixture should be wet but hold together
  • Add to a lined baking tray and pat down evenly (to avoid burning)
  • Bake for 30 mins
  • Allow to cool in tray
  • Cut into slices
  • Enjoy!
  • Store in between grease proof paper (they get sticky when cool) I haven't tried to freeze them but in general I have found higher fat foods freeze better.

I hope this gives you a better idea of baking without fats- it really can be done! Do you have any other favourite ingredients for substituting fat in recipes?

Love and Smiles,








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