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Fudgy Banana Bake
Author
Shani - Lemon Tree Nutrition
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.
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Prep Time
15
minutes
mins
Baking
30
minutes
mins
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.