Gluten & refined sugar free
Not only is this recipe a great way to use up ripe bananas, but it also showcases a simple swap---removing refined sugar. Yes, all sugar substitutes are going to have some impact to blood sugar and health, but some are definitely better than others!
Coconut sugar is a much healthier option to normal 'refined sugar' (even brown sugar) and tastes great!
Berry Banana Squares with a maple glaze
Ingredients
4 ripe bananas
125g grass-fed butter (I like Kerrygold)- softened
125g coconut sugar
3 eggs
1 tsp vanilla
1 tsp mixed spice
1 tsp baking powder
300g gluten-free self-raising flour
80g pecans (optional)- chopped
150g frozen organic blueberries
maple syrup to glaze
Method:
Line a 22x32cm tin with baking parchment.
Heat your oven to 160 C.
Mash your bananas in a bowl.
Add the butter, vanilla and sugar and mix well (ideally with an electric whisk).
In a separate bowl/jug whisk your eggs and another separate bowl weigh out your flour, mixed spice and baking powder.
To your banana mix add in some of the dry mix, whisk well, then some of your egg mix and whisk well. Repeat this until all is combined.
Add in the pecans.
Spoon your cake batter into your baking tin.
Place the blueberries evenly on top of the cake mix.
Bake in the oven for at least 60mins, until the cake feels springy to the touch and is a golden brown colour. These tray bakes are notorious for being stodgy in the middle, so use a skewer or tooth pick to check. Leave in the oven for longer if necessary.
Once out, let cool on a wire rack (in the tin). Use a brush to do the maple glaze.
Once cool, cut into squares and keep in an air tight container.
Comments