Ingredients

The following ingredients have 4 Servings
  • 2 very ripe bananas
  • 1/4 cup maple syrup (use 3 tablespoons for less sweet )
  • 2 tablespoons almond butter
  • 1 cup non-dairy milk (such as almond, oat or light coconut )
  • ½ teaspoon vanilla extract
  • 2 cups old fashioned oats
  • ¼ cup almond flour (or a gf blend, or use all purpose flour if ok with gluten )
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ cup chopped nuts (almonds, walnuts, pecans or other)
  • 2 tablespoons shredded coconut (optional)
  • 2 teaspoons chia seeds
  • 3-4 dates chopped
  • 1 tablespoon coconut sugar (or brown sugar)
  • ½ teaspoon cinnamon
  • 1 ripe banana sliced (2 mm thick slices )

Instruction

  • Grease 9x9 inch brownie pan or lasagna pan. Mash the bananas and maple syrup really well and spread evenly in the pan.
  • Preheat the oven to 350 deg Fahrenheit (180 Celsius). Add baking dish in oven to bake for 12 minutes or until the banana mixture is simmering really well. This helps to caramelize the banana and brings out even more sweetness from the bananas.
  • Remove the dish from the oven then add almond butter and mix it in. Then add non dairy milk and vanilla and mix really well.
  • Then add in the oats, almond flour, baking powder, cinnamon, salt,chopped nuts, chia seeds and dates. Mix well. (Alternatively, mix all the dry ingredients in another bowl and then add to the pan). Mix so that all the oats are moistened evenly then even it out with spatula.
  • For the topping, mix coconut sugar and cinnamon in a bowl. Slice the banana and place banana slices on top of the oat mixture. Sprinkle cinnamon sugar all over.
  • Put the dish back to bake for 35-45 minutes or until the top is set and the bananas are starting to caramelize.
  • Remove dish from oven. Let it cool for 20 to 25 minutes. Then slice and remove the bars from dish.
  • Store bars in the fridge for up to 5 days.