Fudgy Banana Bake
Got some overripe bananas? Use them in this fudgy, chocolaty banana bake. This treat is not overly sweet, yet quite satisfying due to its protein and fibre content. Pair it with a nice cup of tea, relax and enjoy.
Equipment
- Food processor or blender
- Baking pan, 7x11 inches
- Parchment paper
Ingredients
- 2 cup large oats
- 6-7 medium-size overripe bananas cut into 1-2 inch pieces
- 10 pitted Medjool dates soaked in hot water for at least 1 hour
- 5 tablespoons cocoa powder unsweetened
- 4 tablespoons coconut sugar you can add 1-2 extra tablespoons if you prefer sweeter
- 2 large eggs
- 1 scoop vanilla or chocolate protein powder
- 1 teaspoon baking powder
- 1 cup raw walnuts roughly chopped
Instructions
- Heat oven to 350° F or 180° C
- Line a 7x11 inch tall sided baking pan with parchment paper
- In a food processor or blender, place 2 cups of oats and process into flour
- Add the bananas and blend until well combined with the flour
- Drain the dates saving ½ cup of the soaking water and add the dates to the banana-flour mixture, as well as the ½ cup of soaking water and blend
- Add cocoa powder, coconut sugar, eggs, protein powder and baking powder
- Blend until well combined to a smooth mixture
- Transfer mixture into the prepared baking pan
- Top with chopped walnuts
- Place in the middle of the oven and bake for 30 minutes or until the centre is firm
- Allow to cool at room temperature and cut into desired size squares
Notes
After a day on the countertop, place the rest in the fridge for up to a week or in the freezer for up to a month.