These little treats are wheat-free, dairy free, sugar-free, and they can even be fat-free if you wish to leave out the avocado and the sunflower seeds (but you wouldn’t want to do that!).
With all these omissions, you might be thinking they must be tasteless, right? Wrong. They really taste pretty good, and the slow releasing carbs help mitigate the natural sugars from the bananas. Plus you can use any over-ripe bananas that may be loitering in your fruit bowl waiting to be thrown away.
These squares deliver a perfect cake-y hit (I need my cake-y hit) without any of the bad stuff. Don’t expect them to rise too much – they have a denser, more filling consistency.
I used a little stevia to add more sweetness (I use the NOW brand of stevia sachets, called Stevia Balance). In the UK, you can now buy Truvia from most large supermarkets. Stevia is calorie-free, derived from a plant, and doesn’t spike your blood sugar.
You can also make these squares higher in protein by adding some protein powder to the mix, plus I like to spread a little plain cream cheese on the top before eating.
You can add a few dried fruits if you wish. Since coming up with this recipe, I’ve made one batch with added sultanas, and one batch with prunes.
Guilt-free banana squares
Four ripe (or over-ripe) bananas
One ripe avocado
2 eggs (well whisked)
2 cups oat flour (oats ground in a coffee grinder or blender)
Half cup ground almonds
2 scoops protein powder of choice (I used hemp)
I small sachet of Stevia
1 tsp baking powder
Pinch of salt
A few drops vanilla essence
1-2 tbsp pumpkin seeds
Mash the bananas well, and then slowly beat in the oat flour, baking powder – adding the eggs a little at a time. Stir in the ground almonds, and add the salt and vanilla essence.
Spoon the mixture into a square baking tin or mould and sprinkle the pumpkin seeds over the top. Bake at 180 deg c for approx 45 minutes. When out of the oven, allow to cool slightly before dividing into squares.