-taste the tropical goodness-
about every other week or so i am faced with the "dilemma" of what to do with numerous overly ripe bananas. i don't really eat bananas , unless baked into a delicious cake or muffin, what have you. so when the banana order arrives 9 to a bunch. leftovers are going to happen.
so this leaves quite the opportunity for a sugar sensitive, health conscious (to an extent) foodie freak like myself. the problem is; bananas can be used for anything. seriously. do a quick google search for banana recipes - you will be bombarded. at first they all seem to be the same - banana nut muffins, banana cream pie, banana chocolate chip bread.... yadda yadda. so anyways i ran into a recipe for banana's and coconut "bars" which made me think - yeah lets get tropical with this eh?
and here we have it - a healthy, vegan, low fat, gluten free, low GI little treat for your morning enjoyment!
BANANA COCONUT CARON BREAD (vegan, gluten free)
2 tbs molasses
1/3c unsweetened applesauce
1/4c agave
1/4c maple syrup
2c spelt flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3/4c unsweetened shredded coconut flakes
1/2c carob chips
*preheat oven to 350F, grease an 8"x8" pan
*mash the bananas in a small bowl, add in molasses, applesauce, agave and maple syrup. Stir to combine
*in seperate bowl sift together the spelt, baking powder, baking soda and salt
*stir in the banana mixture, just to combine
*fold in coconut and carob chips
*pour into prepared pan
*cook for 45-50 minutes - until toothpick is clean
*let cool and slice.
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