Crispy Baked Banana Slabs

I go bananas for bananas.

No seriously. There are some markets here in Brisbane that do CRAZY deals when it’s banana season. My partner and I scored a 13kg box for $6 a couple of weeks ago. Froze majority of them, and we ate the rest in one form or another. Bananas are a weekly staple in our house.

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And how could they not be?! Bananas have nutrient levels up the wa-zoo. They’re rich in potassium and magnesium for hearth + kidney health and blood pressure control, light on the calories but rich in fibre (and resistant starch, depending on how ripe you eat them!) making them a filling, gut-friendly food, high in antioxidants and minerals, a naturally energy booster, and let’s not forget their extreme versatility in any sort of use.. I mean. We’re talking egg replacers, binders, ice-cream alternatives, puddings, cheesecakes, curries (yeah, you heard me!), casseroles, parfaits, fritters… The list is endless.Of course you can just eat them plain, which I still enjoy daily, but the point, what CAN’T a banana do?! They are seriously a miracle fruit.

But I’m getting ahead of myself.

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For this simple recipe, I’ve combined a bunch of my favourite recipes to bring you something sweet, caramelly, crunchy, low in fact (not that fat is bad by any means!), and incredibly delicious. The best part? It’s all natural, baby! You really just can’t go wrong with bananas.

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I’ve combined the crunchiness of crispibread from Orgran Health & Nutrition to coat quartered bananas in a crispi (see what I did there!) shell, then baking them until they ooze out their natural sugars and become quite caramelly, while still leaving a crisp crust. Doesn’t that just sound divine? Of course you can use any sort of coating you want, but I chose the Lite Grain Crispibread because of its extra protein through the use of bean flour, making this treat a bit heartier, and more well-rounded.

So let’s get to it!

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RECIPE: Crispy Baked Banana Slabs
Vegan. Gluten Free. Sugar Free. Low Fat.

4 bananas
6 Lite Grain Crispibreads
1/2 cup unsweetened almond milk (room temperature)
3 tblsp arrowroot powder
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp pure vanilla extract
2 tsp coconut oil, melted

  1. Preheat the oven toΒ 180Β°C, and lightly spray a baking tray with oil, or line with baking paper. ***
  2. Using a plastic bag and rolling pin (or just your hands), crush the crispibreads until they’re mostly ‘dust’, with only a few larger chunks still remaining. Empty the crushed breads onto a large plate, stir in the cinnamon and nutmeg, and set aside.
  3. In a shallow bowl, combine the wet ingredients. Slowly whisk in the arrowroot powder until no clumps remain. Set aside.
  4. Lastly, peel and cut the bananas! To cut, slice each banana in half, then slice each piece lengthways, leaving four open slabs of each banana. (See photos)
  5. Set-up your work station: Bananas. Wet mixture. Crust mixture. Tray. Grab a banana slab and coat well in the wet mix. Remove, let a little drip off, then coat well in the crust mix, making sure to cover all sides and ends. Lastly, place on the prepared tray., cut side up Repeat for the remaining banana slabs!
  6. Bake in the preheated oven for around 30 minutes, or until golden or desired caramelised goodness/crispiness is reached.
  7. Remove from the oven, let cool on the tray completely, and try not to devour them all in one go.

***Β I made this recipe using a lined tray (as you can see), and the crust on the underneath side of the bananas stuck to the paper a little, so be careful when removing. Whilst I haven’t tested it myself, I feel a lightly sprayed tray would make the bottoms more crispy, and also not stick. But I leave the judgement in your capable hands!

As I said before, the uses for bananas are endless, so when it comes to serving these slabs, the sky really is the limit. These would be perfect served with breakfast cereals and porridges, on top of smoothie bowls, pancakes and waffles, as an accompaniment to all types of desserts (cakes, puddings, etc), or even just served with a dollop of fresh coconut yoghurt, drizzled in custard, a big scoop of your favourite icecream, or as I did, stacked up high and covered in peanut butter, which was absolutely divine. Their simplicity and versatility would also make them an amazing dessert to serve at your next dinner party! And with Christmas around the corner, you can’t really say no to that now can you? πŸ˜‰

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So get creative, friends! I can’t wait to see what you do with them, so please tag my socials in any of your recreations and let me know what you think and how you’re enjoying these slabs of goodness.

And lastly, but always, happy eating, you fellow monkeys!

Ash x

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